Smoked Bacon

[Smokin Bill]

Smoked Bacon


I made three different flavors; Molasses Black Pepper which was a dry cure,



Three slabs wrapped ready for the fridge



Honey Mustard which was also a dry cure.



Then an apple and molasses wet cure which was the bulk of the 56#



That’s a 14x21x12 cooler stacked solid with fatback. It was slightly floating (about an inch) which I sunk by adding the plastic gallon jugs the apple cider came in, crushed, on top then closing the top. Temperature was maintained within acceptable range for curing by putting the cooler outside at night and bringing it in, in the morning. Natures fridge; this is a winter only project. Oh and each of those slabs is ¼ of a side of fatback.

I cold smoked the slabs with the aid of a Smoke Pistol which fit nicely within the ash pan area of my Stump’s GF Smoker. All I had to do is empty the charcoal chute and put this device in and start it up. I smoked it at night to keep the smoking temperature at acceptable levels and since the Smoke Pistol puts out very little heat, I was dealing primarily with ambient temperatures.




Drying 20, 3# slabs with 2 large dogs in the house was a challenge so I just hung them in the smoker early enough before smoking and left the door open enough to dry them with a fan while they hung.





After drying started the smoke and I have to say that Smoke Pistol does a great job.



After refrigerating so I could slice the bacon on the deli slicer.



The sliced finished product.



I fried some up and made my very favorite sandwich and photographed it in the progression of making it but something screwed up and the camera said the format was wrong or something. Damn!! And as you can guess, the sandwiches are all gone!!!

Here’s what I do; slice a Cinnamon, Raisin English Muffin in half, thickness wise; add a layer of bacon (you can butter it first if you want to do a Paula Deen), a piece of American cheese for glue and flavor then a fried egg (in the pork fat of course). GOOD EATS!!! The flavor of these recipes is outstanding (no wonder they are 5 star); I couldn’t imagine bacon tasting better. The obvious quality of flavor was the salt content; usually when you bite into bacon it screams SALT!!!! Not this; I would compare the saltiness of these bacon recipes as the perfect amount of seasoning to enhance the flavor of the meat and still be bacon. It is a real pleasure eating this bacon. I would say I’ll never buy bacon in the grocery store again but it’s a lot of work making it; especially 55#.


http://www.smokepistol.com/customerboggs.html

[Fatback Joe]

BACON!!!

I could not tell by the pics, what are you using to hang the bacon from the racks?

[Smokin Bill]

Originally Posted by Fatback Joe

BACON!!!

I could not tell by the pics, what are you using to hang the bacon from the racks?

http://www.smokintex.com/AccessoriesHooks.html

[Jake]

mmmmmmmmm i need to make my own bacon soooooooooooooon