Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bacon on the Egg

kthacherkthacher Posts: 118
edited June 2014 in EggHead Forum
So, I tried the Charcuterie recipe which includes brown sugar and maple syrup in the cure.  The cure stage is 7 days, followed by a day of drying, and then the smoke.  The only issue I had was that the recipe said to hot smoke (200 degrees) for three hours.  In fact, it took me 7 hours to get to target temperature of 150.  BUT, the end result was truly outstanding.  Bacon from scratch is so much better than store bought, that you can hardly call them the same product.  The Egg is the perfect product for this, as all of you know.  I had it rock solid at temperature for all those hours after the initial firing up period.  Smoke was sugar maple. 

First photo is after the cure and drying in the fridge.
Second is part way through the smoke.
Third is end product before while cooling down.
Fourth shows the end result. 
Winnipeg, Canada


  • SGHSGH Posts: 21,880
    Awesome!! You are correct store bought bacon does not even come close. That bacon is absolutely beautiful. Well done my friend. =D> =D> =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • Austin  EggheadAustin Egghead Posts: 3,576
    Excellant, a job well done.
    Large, small and mini SW Austin
  • DMWDMW Posts: 9,586
    Nice, time for me to make another batch.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • paqmanpaqman Posts: 2,373
    Looks great! If I remember correctly, I usually takes me about 2 hours @ 225F to reach an IT of 150F.

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
Sign In or Register to comment.
Click here for Forum Use Guidelines.