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.
Smoked bacon
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Caeyers
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Smoked bacon
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Williep
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Re: Smoked bacon
Looking forward to seeing how it turns out.
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OldUsedParts
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Re: Smoked bacon
I second, Willie, Good Luck 
OUP
Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Caeyers
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OldUsedParts
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Re: Smoked bacon
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
OUP
Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Williep
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Re: Smoked bacon
Nice 
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bsooner75
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Re: Smoked bacon
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?
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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?
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Caeyers
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Re: Smoked bacon
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.
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