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Brown Sugar and Maple Bacon with Hickory and Cherry Smoke

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
edited February 2016 in EggHead Forum
Twenty five pounds of sow belly.  My brown sugar, salt and spices rub with added maple syrup and pink salt.  Bag cured in the refrigerator for seven days, then dried for two days.  Hot smoked for 2.5 hours.



XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • YukonRon
    YukonRon Posts: 16,989
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    Dude.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jonnymack
    jonnymack Posts: 627
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    Wow.....just wow. What was the occassion for so much belly to be coooked? Another day ending in Y? 

    Simply amazing. I'm going to stare at this for at least 10 minutes and then get back to work.
    Firing up the BGE in Covington, GA

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    jonnymack said:
    Wow.....just wow. What was the occassion for so much belly to be coooked? Another day ending in Y? 

    Simply amazing. I'm going to stare at this for at least 10 minutes and then get back to work.
    Besides ourselves, distributing to three other families.  Not much more work to do 8 if you're doing two.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Gaaaaah. Drool. 
    It's a 302 thing . . .
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  • Chris8938
    Chris8938 Posts: 156
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    Ugh...I'm jealous
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • blind99
    blind99 Posts: 4,971
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    Only thing better than bacon is LOTS of bacon!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited February 2016
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    The Spouse wanted to get a taste so she got bacon and eggs for dinner.  I put a couple pieces on some biscuits we had languishing in a baggie. 



    The eggs cooked really nicely in the bacon fat.


     

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • J_Que
    J_Que Posts: 223
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    My cholesterol count jumped 5 points just looking at that beautiful bacon! 
    I know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited March 2016
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    The chunks are from a not so good piece of the sow belly, and are going into bean soup next week.  The rest is for The Spouse's lunch.


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • jonnymack
    jonnymack Posts: 627
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    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    Firing up the BGE in Covington, GA

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
     

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    Buy this book https://play.google.com/store/books/details?id=FTI3AAAAQBAJ&source=productsearch&utm_source=HA_Desktop_US&utm_medium=SEM&utm_campaign=PLA&pcampaignid=MKTAD0930BO1&gl=US&gclid=CJGb0-a-qssCFY6tNwodiY4EOw&gclsrc=ds



    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • jonnymack
    jonnymack Posts: 627
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    Awesome thanks for the recommendation man!!
    Firing up the BGE in Covington, GA

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  • thetrim
    thetrim Posts: 11,357
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    Seriously????  Awesome!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Grillmagic
    Grillmagic Posts: 1,600
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    I am voting you for president!
    Charlotte, Michigan XL BGE
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  • pescadorzih
    pescadorzih Posts: 926
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    MMMMM Bacon.
    Still haven't done this yet.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Hans61
    Hans61 Posts: 3,901
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    wow, I bet was delicious! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
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    Nicely done!  Best bacon ever.  Great job Doc!
    Sandy Springs & Dawsonville Ga
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  • Elijah
    Elijah Posts: 686
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    I like those odd ball pieces of bacon scraps. I can generally get a nice crust on more than two sides  :)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Doc_Eggerton said:
    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
     
    Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 
    Keepin' It Weird in The ATX FBTX
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited March 2016
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    The Cen-Tex Smoker said:
    Doc_Eggerton said:
    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
     
    Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

    That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

    I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • stompbox
    stompbox Posts: 729
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    Doc_Eggerton said:
    The Cen-Tex Smoker said:
    Doc_Eggerton said:
    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
     
    Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

    That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

    I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?

    Correct me if I am wrong, but I don't think you have to worry about spoilage give that it is cured.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    stompbox said:
    Doc_Eggerton said:
    The Cen-Tex Smoker said:
    Doc_Eggerton said:
    jonnymack said:
    Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 
    180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
     
    Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

    That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

    I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?

    Correct me if I am wrong, but I don't think you have to worry about spoilage give that it is cured.


    There are foods that I am not going to cold smoke for a long time in 95 degree outside temps.  I am interested to hear what the consensus is.  Cold smoking and cure flavors and preserves, but doesn't cook.



    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bluebird66
    bluebird66 Posts: 2,727
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    There is nothing like eggs fried in bacon grease. Mmmmmm
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    bluebird66 said:
    There is nothing like eggs fried in bacon grease. Mmmmmm


    I had not realized it until I cut the skin away, and packaged the bacon that bacon fat is the slipperiest stuff there is :-)  My daughter took the skins to flavor soups and cooked vegitables.



    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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