A quick question?

Discussion in 'Smoking Bacon' started by opguy6055, Nov 14, 2009.

  1. opguy6055

    opguy6055 Newbie

    I received 8 pounds of fresh sliced bacon (uncured) is it possible to smoke this? It has no taste otherwise, and if anyone has instuctions i would appreciate it. Thanks
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    If it is not cured it is not bacon, it is fresh side...

    You would need to cure it to be bacon which I am not sure how that would work since it is already sliced...

    I am not sure what smoking would do for it other than give it a smoke flavor, it still wouldn't taste like bacon...
     
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Usually you cure and smoke bacon whole. I'm far from an expert on bacon curing and smoking but if I were in your shoes, here is what I would do. I would mix up a brine with TQ Sugar cure at 1 cup of cure to 4 cups of water. Mix up enough to cover the bacon. Let it sit in the fridge for 3 days. Rinse it really well then put it back in the fridge for another 24 to 48 hours. I would then put it in the smoker at a very low heat... or cold smoke. Don't let it get to 140 degrees but leave it in long enough to take in the smoke. Then................... I'd fry it up with a mess of fresh eggs and some biscuits and gravy.
     
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    A lot of people here in my part of the country like what you have just a sliced pork belly. They get real thick cuts of it and through it on the grill. It taste great but it is not bacon tho. You will just need to decide what you want to do with it. If you want it to taste like bacon I would go with what pignit said. good luck
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would do as pig it said to do and put it in a brine with tender quick and then smoke it cold if you can and then you might get some bacon flavor into it. Other then that I really don't have a clue to do with it.
     
  6. hoser

    hoser Smoking Fanatic SMF Premier Member

    Same here my friend....I do lots of bacon, but always with whole pork bellies, or buckboard with a buut trimmed to about 2" thick, then a 7 day cure, rinse and let the pellicle form, then smoke, slice and eat.

    Pignit had the best idea I've seen so far...give her a try and let us know how you make out.
     

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