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Finally found some time tonight to get some posting done. Here's the thread to the start of my bacon project. http://www.smoked-meat.com/forum/showthread.php?t=1888
After a bit of good advice, I opened the bags, rinsed, and returned to the fridge to dry for a couple of days.
Out of the fridge, ready to smoke!
Here's how I cold smoked in my lang - wood chips in a cast iron skillet on an electric hotplate sitting in the firebox. Now this rig won't heat that smoker, but the Florida sun sure can! I had 80* when I started and smoked for 6 hours, finishing with a temp of 120 on the grate.
Chucked the slabs in the fridge for another few hours to get em firmed up a bit for slicing. Here's a shot of my first bacon slices along with my manual meat slicer.
I fried those slices up late Saturday night, gave momma and the boy a sample. Boy rolled his eyes, momma started giggling! Said it was the best bacon she'd ever eaten! I am amazed at how very simple it was to make something this good! I'd recommend all bacon lovers try this at least once!
After a bit of good advice, I opened the bags, rinsed, and returned to the fridge to dry for a couple of days.
Out of the fridge, ready to smoke!
Here's how I cold smoked in my lang - wood chips in a cast iron skillet on an electric hotplate sitting in the firebox. Now this rig won't heat that smoker, but the Florida sun sure can! I had 80* when I started and smoked for 6 hours, finishing with a temp of 120 on the grate.
Chucked the slabs in the fridge for another few hours to get em firmed up a bit for slicing. Here's a shot of my first bacon slices along with my manual meat slicer.
I fried those slices up late Saturday night, gave momma and the boy a sample. Boy rolled his eyes, momma started giggling! Said it was the best bacon she'd ever eaten! I am amazed at how very simple it was to make something this good! I'd recommend all bacon lovers try this at least once!
looks like it turned out great, glad the family liked it that always makes you feel good.
-worthy!
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