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Cold smoke bacon questions
Comments
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Thanks for all your help. Off to the store to getthe rest of my ingredient
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The Cen-Tex Smoker said:billyray said:I'm doing Centex pig candy right now, should be done in about a 1/2 hour. Will post pics. I sampled one and boy was it good!
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Lookin' good billyray.
Haven't looked at this recipe, but what is the benefit of cubing the bacon as opposed to the traditional strips with a liberal coating of brown sugar, chiles, crushed pecans, etc?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I only cubed the pieces I cut off to square up the slab for slicing. I had to pull them away from my wife, like Centex said they are like crack.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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you can absolutely use strips for pig candy and "millionaire bacon" but I use the odds and ends for that stuff. Strips are just as good but I cube up the odd bits as lardons and slow roast them for many things. Pig candy is good but lardons make great soup/bean flavorings, bacon bits, and tons of other stuff. I always try to get a pound of lardons out of a full bellyKeepin' It Weird in The ATX FBTX
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Thanks guys. Aware of lardons, didn't know if the cubes create a different texture when made into pig candy?BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Thanks guys. Aware of lardons, didn't know if the cubes create a different texture when made into pig candy?
They do have a different texture. Crispy outside, gooey middle. yumKeepin' It Weird in The ATX FBTX
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