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Smoked bacon
Posted: Tue Sep 26, 2017 4:53 am
by 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.
Re: Smoked bacon
Posted: Tue Sep 26, 2017 5:53 am
by Williep
Looking forward to seeing how it turns out.
Re: Smoked bacon
Posted: Tue Sep 26, 2017 7:38 am
by OldUsedParts
I second, Willie, Good Luck
Re: Smoked bacon
Posted: Tue Sep 26, 2017 8:47 am
by Caeyers
After 4 hours the coretemp was hit!
Re: Smoked bacon
Posted: Tue Sep 26, 2017 9:10 am
by 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
Re: Smoked bacon
Posted: Tue Sep 26, 2017 10:54 am
by Williep
Nice
Re: Smoked bacon
Posted: Tue Sep 26, 2017 1:43 pm
by 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?
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Re: Smoked bacon
Posted: Tue Sep 26, 2017 2:14 pm
by 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.
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