Smoked bacon

[Caeyers]

Going to try and make smoked bacon.

Last week I had e piece of porkbelly, put it in a pickle/cure for 1 week. (sugar and salt)

Today I fired up the Q to +- 105C/201F and added some smoke. Now lets wait till the core is 65C/149F.

Lets hope it will work, never tried it before.

[Williep]

Looking forward to seeing how it turns out.

[OldUsedParts]

I second, Willie, Good Luck

[Caeyers]

After 4 hours the coretemp was hit!

[OldUsedParts]

Looks great but as the late Great Will Rogers would have said "I never met a "Bacon" (man) I didn't like" - - thanks for sharing this - - - gives some hope to the Kettle Kommunity

[Williep]

Nice

[bsooner75]

Looks great and I can’t tell you enough how awesome that copper kettle is!

I’m about ready to make another batch myself. Wife wants a heavy peppered bacon. I’m thinking of rubbing with coarse ground pepper after I remove from the brine. Do you think that will work?


Sent from my iPhone using Tapatalk

[Caeyers]

Could work, you could also rub it instead of making a brine so your pepper/sugar/salt/... rub stays on the meat for 1 week.


Verzonden vanaf mijn iPhone met Tapatalk