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Makin' bacon
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Cozy
Posts: 2
One of my wife's friends wants me to help her make some homemade bacon. She has the pork belly and will brine it and wants me to smoke it on the Egg. Looking at some different websites it looks like you do that at a very low temp - like 130-135. Has anybody done this and will the egg hold a temp that low?
TIA
TIA
Comments
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One recipe I used called for Cold Smoke 4-6 hours, or Hot Smoke kept under 200 degrees till the pork internal temp reached 140. We have it made and ready to cut, but haven't done that part yet. I can't speak to how succesful we were.
http://www.smoker-cooking.com/homemade-bacon-recipe.html -
Most of us hot smoke. Here is a link to the Hi-Mountain Buckboard Bacon Instructions for reference.
http://www.himtnjerky.com/board-inst.html
Even 200 degrees is difficult(not impossible)to maintain without a power draft control like a BBQ Guru or Stoker. Most important thing is not to get your fire too hot right off the bat. There is little chance of recovery from that. -
If you are making regular bacon (using prok belly) see 2Fat's post below. The other links look like they are for Canadian bacon (using loin). I also have some posts in here somewhere. I cooked mine at 190 or so to 150 deg internal. Exceeded expectations.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=187&func=view&catid=1&id=1051901 #1051901 -
Here is how I make my bacon. I smoke my bacon at 180 grate temp after a 7 day cure.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=906544&catid=1Everyday is Saturday and tomorrow is always Sunday. -
Yeah, the recipe we used is pretty much Canadian Bacon. I need to get it cut up so we can give it a taste.
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