Smoked bacon

Sausage making and curing meats.

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Caeyers
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Smoked bacon

Postby Caeyers » Tue Sep 26, 2017 4:53 am

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.
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Williep
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Re: Smoked bacon

Postby Williep » Tue Sep 26, 2017 5:53 am

Looking forward to seeing how it turns out.
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OldUsedParts
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Re: Smoked bacon

Postby OldUsedParts » Tue Sep 26, 2017 7:38 am

I second, Willie, Good Luck :tup: :salut:
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Caeyers
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Re: Smoked bacon

Postby Caeyers » Tue Sep 26, 2017 8:47 am

After 4 hours the coretemp was hit!
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OldUsedParts
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Re: Smoked bacon

Postby OldUsedParts » Tue Sep 26, 2017 9:10 am

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 :tup: :salut:
OUP

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Williep
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Re: Smoked bacon

Postby Williep » Tue Sep 26, 2017 10:54 am

Nice :cheers: :salut:
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bsooner75
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Re: Smoked bacon

Postby bsooner75 » Tue Sep 26, 2017 1:43 pm

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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Caeyers
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Re: Smoked bacon

Postby Caeyers » Tue Sep 26, 2017 2:14 pm

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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