- Sep 13, 2013
- 122
- 24
I've been making bacon for a while, and love it!!! I usually just take it from the Cookshack, package and store for use. I just received my new A-maze-n smoker, and wondered about giving a hunk of my latest batch of maple bacon a few hours of hickory cold smoke. Have any of you "double smoked" your bacon after the original hot smoking?
By the way, here's my recipe for a full belly of spicy bacon. I've had people curse me after eating this, as it's spoiled them for eating any other bacon. They might be exaggerating a bit, but then again, maybe not. After rubbing the belly, I let cure 7 days, rinse, dry then smoke for 4 hours using Mesquite until I.T. hits 152.
For one 10lb belly:
2tsp cure #1
1/2 cp kosher salt
1/2 cp brown Sugar
1/4 cp each smoked black pepper, granulated garlic, smoked paprika, red pepper.
1 1/2 tbs oregano
By the way, here's my recipe for a full belly of spicy bacon. I've had people curse me after eating this, as it's spoiled them for eating any other bacon. They might be exaggerating a bit, but then again, maybe not. After rubbing the belly, I let cure 7 days, rinse, dry then smoke for 4 hours using Mesquite until I.T. hits 152.
For one 10lb belly:
2tsp cure #1
1/2 cp kosher salt
1/2 cp brown Sugar
1/4 cp each smoked black pepper, granulated garlic, smoked paprika, red pepper.
1 1/2 tbs oregano