First Bacon Attempt

Discussion in 'Smoking Bacon' started by lav25, Jan 27, 2015.

  1. lav25

    lav25 Fire Starter

    OK, so the bacon is going in the smoker in about half an hour.  It's cured in a couple of ziplocs in the fridge for the past nine days following this recipe:

    http://www.foodnetwork.com/recipes/homemade-bacon.html

    I wasn't able to get a five pound block, but I did get two 2-1/2 pound blocks, so instead of the red pepper, cumin, and paprika, I substituted The Meat Guy's Almighty Spice, which is a white-meat rub of things like rosemary, parsley, basil, sage etc on one, and Stake Spice on the other, which is, well, a dark meat rub, garlic, red pepper, onion, things like that.

    Pre-smoking, first cut for saltiness check:

    Almighty Spice:


    Stake Spice:


    I've got a bunch of apple "Smoke Wood" blocks, outside air temp is 39 degrees, time to get started. 

    More in 6 hours or so
     
  2. [​IMG]

    It has been more than 6 hours. [​IMG]

    Happy smoken.

    David
     
  3. lav25

    lav25 Fire Starter

    Oops, left it in a little long, didn't I?  [​IMG]

    Yup, it came out pretty well, I had a bit of concern over the color, but my wife helped set me straight, and I did a cautious taste test, not dead yet. 

    Anyway, I wish my pork butt picked up that much smoke flavor, made a BLT last night that tasted like it just needed a bit of BBQ sauce on it.  I've got it in the freezer firming up right now so I can get some decent thin slices off of it, I'll try and get some pics up in a few hours (days?)

    -val
     
  4. 2010ultra

    2010ultra Smoke Blower

    did you cold smoke your bacon?
     

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