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First Try At Homemade Bacon
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EggbertGreenII
Posts: 253
This is my first try. but not my last. I used the Bradley Cold Smoke attachment and the A-Maze-N smoke tray. Pretty satisfied with this, I liked everything but the smoke used. I used hickory pellets from A-Maze-N, but the smoke didn't smell natural hickory to me. Next time I'll use either apple wood or maple for the smoke, perhaps a combination of the two. A fun project.
Tampa Bay, Florida
Comments
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MattBTI said:Nice! what cure method did you use?Tampa Bay, Florida
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I made one batch so far using hickory. Smoke flavor was good but it was just a bit salty for my liking. Think I'll try a little less salt and apple wood next time.
Woodbridge, Va. -
Try desalting in an ice bath and potatoes before smoke
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Beautiful results!
Be careful, or you will end up like me, with one of these taking up an entire cabinet in your kitchen...
Large BGE -- New Jersey -
Bacon looks good everyone. I used to make about 50 pounds per year. One heart event and that is out. I did like mentioned and found a slicer very reasonable. Makes all the difference in the world when it came time to slice it up.
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Curious to know if you only cold smoked it, or did both hot and cold. The methods I’ve seen say to cold smoke for several hours. Then hot smoke at 225 until an IT of 145-150. Then chill, slice and fry.
Is it true that curing, and cold smoking is the traditional way to make bacon? The curing process is typically enough to get rid of bacteria? The hot smoke process is just to be safe?
Please educate me!LBGE since June 2012
Omaha, NE
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SaltySam said:Curious to know if you only cold smoked it, or did both hot and cold. The methods I’ve seen say to cold smoke for several hours. Then hot smoke at 225 until an IT of 145-150. Then chill, slice and fry.
Is it true that curing, and cold smoking is the traditional way to make bacon? The curing process is typically enough to get rid of bacteria? The hot smoke process is just to be safe?
Please educate me!Tampa Bay, Florida
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