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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
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Bacon Questions
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Topic: Bacon Questions (Read 1284 times)
Hogsy
WKC Performer
Posts: 3649
Bacon Questions
«
on:
April 10, 2014, 05:25:22 PM »
I'm going to smoke some bacon today , it's been sitting in a dry maple cure for the last 8 days and it's ready to go
Just wondering what's the best temp to run the smoker at for hot smoking bacon?
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I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
WKC Collaborator
Viva La Charcoal Revolution
Troy
Statesman
Posts: 9479
Re: Bacon Questions
«
Reply #1 on:
April 10, 2014, 05:29:29 PM »
I like to do 100 for the first hour or two, then bump to 160 or 180.
You should also air dry the belly for 24 hours after curing.
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Troy
Statesman
Posts: 9479
Re: Bacon Questions
«
Reply #2 on:
April 10, 2014, 05:31:31 PM »
I like to do 100 for the first hour or two, then bump to 160 or 180.
You should also air dry the belly for 24 hours after curing.
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Hogsy
WKC Performer
Posts: 3649
Re: Bacon Questions
«
Reply #3 on:
April 10, 2014, 05:32:56 PM »
Ok thanks Troy, air dry in the fridge right?
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I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
WKC Collaborator
Viva La Charcoal Revolution
Troy
Statesman
Posts: 9479
Re: Bacon Questions
«
Reply #4 on:
April 10, 2014, 07:16:37 PM »
Yes. Some get away with 12 hours. Some don't even dry, but you'll get better smoke flavor if you dry
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Weber Kettle Club Forums
»
Cooking & Food Talk
»
Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Bacon Questions