bacon.......

Discussion in 'Bacon' started by chefrob, Apr 22, 2011.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    buckboard and canadian that is..........cured for a week and cold smoked both.

    smoke generator........hickory in the small one and maple in the bigger one.


    the set up..........


    peppered.............


    chipotle.........


    canadian.....southwest style..........


    after 3-4 hrs..............


    after 6 hrs finished the CB with indirect heat to internal temp of 160....


    after 12 hrs of smoke here is the peppered..........


    chipotle.............


    and the CB.............


    vac sealed overnight and i'll slice them in the morning for breakfast.
    thx for stoppin' by.................

    / message sig
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome Rob, I've just got to smoke some bacon. That's right at the top of my list.
     
  3. after 6 hrs finished the CB with indirect heat to internal temp of 160    how is that cold smoking?????   What temp did you get the BBB?????   I just don't understand!!!!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Any left?

    Who sliced it for you?

    Bear
     
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    If I may presume to interject,  He smoked the CB for 6 hours, then removed from the smoke and placed in another "grill" if you will, then finished the CB with indirect heat until he got to 160*, where it'll be safe to eat, without further cooking or grilling or whatever.  The BBB  remained in the original smoker and he continued applying smoke for an additional 6 hours, still in a cold smoke environment.  He's actually doing two techniques here.  AND showing an excellent usage of the AMNS in an ideal application. 

    Unfortunately for me, SWMBO saw this thread and wanted to know when I was going to do something like this.  THANKS Chefrob, now I've got another project moved up to IMMEDIATE [​IMG]or else, status.  [​IMG]

     
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking great!!!!

      Craig
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    thx dave..........and yer welcome!
     
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i'm going to have gary come over and do a hack job on it! [​IMG]
     
  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Nice bacon rob, Cant wait to see it sliced open...bacon is also up on my list
     

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