Be gentile, I'm a virgin... at dry curing and makin' bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Rolling smoke...

LSG (front) has a "Cold Smoke" mode. Fills pot with pellets, gets them burning, then shuts fan off and lets them smolder.
Will last up to 4 hours depending on how much the chimney is open.

The CampChef (rear) has a "Cold Smoke" mode also, but it just runs the fan. You provide the smoke box.

Rolling Smoke 2024-04-01.jpg
 
It looks like everyone here has you covered and you're well on your way to great bacon!

I've done bacon in my Traeger and in my Bradley. Both do a fantastic job of smoking bacon. The Traeger has similar temp swings - +/-20f on the 160f smoke setting. When I did it in the Bradley, I used a pellet tray and finished the bellies in the oven.

Yes, partial freezing makes slicing so much nicer. I have a home grade slicer which makes it easier yet, but it can be done with a knife.

Looking forward to the finished pics.
 
  • Like
Reactions: 02ebz06
I let mine dry 4 or 5 days uncovered in the fridge before slicing. Really adds a ton of flavor

 
  • Like
Reactions: 02ebz06
I let mine dry 4 or 5 days uncovered in the fridge before slicing. Really adds a ton of flavor

Leave it the whole process, at least 12 days naked Jake. You would be amazed. Cooks better in the pan to, browns very easy it’s just delicious.
 
  • Like
Reactions: 02ebz06
Leave it the whole process, at least 12 days naked Jake. You would be amazed. Cooks better in the pan to, browns very easy it’s just delicious.
I gotcha. Between taking mine out of bag and my smoking process and rest’s in between and the extra 4-5 days after smoking I end up at about 8 days of drying time after the initial 14 day cure in the bag. So from start to finish I’m at around 23-24 days

 
  • Like
Reactions: SmokinEdge
I gotcha. Between taking mine out of bag and my smoking process and rest’s in between and the extra 4-5 days after smoking I end up at about 8 days of drying time after the initial 14 day cure in the bag. So from start to finish I’m at around 23-24 days
It’s all good brother. So I’m guessing you cold smoke? If so that’s the same dry step. And that’s perfect.
 
  • Like
Reactions: TNJAKE
Yup, so on the drying we are talking the same language. I have nothing more to add to that. You know the good stuff, for sure.
 
  • Like
Reactions: TNJAKE
As far as the mild flavor, Jake posted that he lets his sit in the fridge uncovered a few days before slicing to up the flavor. I rest mine also, but under saran wrap. I'll omit the saran wrap next time to see. I do think a rest in the fridge after the smoke is one of the keys.

I know it's mighty hard to not eat half the batch while it's resting, whether sausage or bacon lol.
 
  • Like
Reactions: JLeonard and TNJAKE
Mild...as in it needs more smoke? If so, throw it back on the cold smoke for a few hrs.
 
Got it all sliced and vacuum sealed.
Did half and half -thick and thin.
Six pounds vacuum sealed and another 1/2-3/4 that I trimmed off to square it up for the slicer.
That will get cooked tomorrow. :emoji_slight_smile:

A little less than $5 a pound. Better than what they charge in the store.

Bacon 2024-04-08_1.jpg


Bacon 2024-04-08_2.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky