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Author Topic: School me on Bacon  (Read 385 times)

WEBERNV

  • WKC Brave
  • Posts: 193
School me on Bacon
« on: January 03, 2019, 05:27:30 PM »
I am gonna try my hand at some Bacon. I got 5lbs of belly from our local butcher. I am planning on a wet brine using Cure #1. Been doing a lot of reading about the cure so I am not too concerned with that aspect, really wanting help with the smoke. I have a A-MAZE-N expandable smoker tube and pellets that I am planning on utilizing for cold smoking. Just not sure how long to smoke, what temps I want to maintain (assuming as cold as I can, we are looking for flavor not cooking, right?) Etc. I am sure we got some Bacon experts here, anyone care to share their secrets?

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michaelmilitello

  • WKC Ranger
  • Posts: 507
School me on Bacon
« Reply #1 on: January 05, 2019, 06:47:13 PM »
Hi.  Iíve cured and smoked quite a bit of bacon.   I use the recipe on the amazingribs.com website.  Andrenaline BBQ also has a video on YouTube using that recipe hot smoking on the slow n sear.   Super simple process.   The ingredients are all in your cupboard.  recent slab of mine before cooling and slicing.   If you use the maple syrup recipe, do not fry your finished product at higher temps or you will burn the sugar. 

Also, Iíd advise against cold smoking.  You can get good results hot smoking at 225.   Just keep the temps low and go to 145 internal. 


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« Last Edit: January 05, 2019, 06:52:55 PM by michaelmilitello »

Darko

  • WKC Performer
  • Posts: 3998
Re: School me on Bacon
« Reply #2 on: January 05, 2019, 07:04:28 PM »
I've only ever made cold smoked bacon. Basically cured for 10 days, then cold smoked for seven days, then hung to dry for a month at least.

michaelmilitello

  • WKC Ranger
  • Posts: 507
Re: School me on Bacon
« Reply #3 on: January 05, 2019, 07:15:02 PM »
I've only ever made cold smoked bacon. Basically cured for 10 days, then cold smoked for seven days, then hung to dry for a month at least.
Itís absolutely fine to cold smoke.   I think it takes more knowledge and experience from a food safety perspective than hot smoking. 


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WEBERNV

  • WKC Brave
  • Posts: 193
Re: School me on Bacon
« Reply #4 on: January 06, 2019, 06:13:55 PM »
Well, I am soaking 10 lbs in a wet brine now, expecting to take it out in 10 days or so. Then figuring a cold smoke for 6 to 8 hours using my A-MAZE-N tube and apple pellets. I will fill you all in on my progress.

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