Cooling/Freezing Before Slicing

Discussion in 'Fatties' started by tlhiv, Jan 30, 2014.

  1. tlhiv

    tlhiv Smoke Blower

    About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp.  Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the slices to cook/rewarm them?  My thought is that this would not only crisp up the bacon surface but also have the texture of patty sausage when it was done.

    Thoughts?
     
    Last edited: Jan 30, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    A couple ways to get crisp bacon everytime. One use thin cut bacon it works better than thick cut. Two if you aren't getting crisp bacon pre-cook the bacon then make your weave. Smoke at a higher temp. I run my smoker anywhere from 285-325 for fatties.
     

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