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Started By
Message
Smokes Bacon
Posted on 2/7/14 at 6:45 pm
Posted on 2/7/14 at 6:45 pm
13
Posted on 2/7/14 at 6:46 pm to Run up middle
Looks awesome
Posted on 2/7/14 at 6:51 pm to Run up middle
Mmmmmmmmm....bacon!
Posted on 2/7/14 at 6:51 pm to Run up middle
Posted on 2/7/14 at 6:53 pm to Run up middle
Posted on 2/7/14 at 6:55 pm to Run up middle
interesting...I have never had anything other than grocery store bacon...is it pretty good?...
Posted on 2/7/14 at 6:58 pm to Spankum
It's the best. I like all bacon, but no comparison. Good to take the fatty chunks and fry up for some smoked cracklin type of health food!!
Posted on 2/7/14 at 7:02 pm to Run up middle
I would like to try it...do they have a retail shop down that way or is it all custom made for individuals?...
Posted on 2/7/14 at 7:06 pm to Spankum
We buy the middlings from a meat market and salt cure it, smoke, and slice it ourselves. Little bit of work, but I enjoy it and a whole lot cheaper than buying bacon from store
Posted on 2/7/14 at 7:27 pm to Run up middle
quote:
We buy the middlings from a meat market and salt cure it, smoke, and slice it ourselves. Little bit of work, but I enjoy it and a whole lot cheaper than buying bacon from store
man, that is impressive...I thought you were having someone do all of this for you...
Posted on 2/7/14 at 7:28 pm to Run up middle
bacon.....
that pic of bacon.......
that pic of bacon.......
This post was edited on 2/7/14 at 7:30 pm
Posted on 2/7/14 at 7:36 pm to Run up middle
Hey, how bout splainin how y'all do that?
Posted on 2/7/14 at 7:45 pm to INFIDEL
We buy Morton's curing salt and rub them down good and let them sit chilling for about 24 hours. Then rinse salt off and hang in smoke house for abou 5 or 6 days. We have a 55 gal drum cut down to one section with lid on it and holes drilled in it that we keep a hot fire in but have to keep lid on it so all you get is the heat and smoke. Take it out when looks right and chill it again to make it easier to slice. Best to do it when it's cold, that way if you do lose your fire while you're not around the meat doesn't spoil
Posted on 2/7/14 at 7:55 pm to Run up middle
Let's see a picture of your smoker.
Posted on 2/7/14 at 8:10 pm to Run up middle
Mail me some of that. Yum.
Posted on 2/7/14 at 8:20 pm to Run up middle
About what temp you cooking at? Can't be hot like that.
Posted on 2/7/14 at 8:27 pm to tenfoe
Believe it or not we dont use a thermometer. Just keep a good bed of coals in the fire box and some greener wood on top for the smoke. I've been doing it about six years since I have been married and that's the same way my wife's family has been doing it forever. The house is never hot though. Just warm and smokey
This post was edited on 2/7/14 at 8:28 pm
Posted on 2/7/14 at 8:42 pm to tenfoe
It's not cooking, it's just getting smoke cured. In fact, you don't want it above about 40 degrees or the meat will spoil. The fire is just to keep a smoke going.
Posted on 2/7/14 at 8:51 pm to Run up middle
I bet that tastes terrible. Send me a large batch so I can run some tests and confirm
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