My 2nd try at cold smoked bacon - Update ~~

Discussion in 'Bacon' started by bobdog46, Apr 7, 2012.

  1. I am in the process of cold smoking some belly bacon.  I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to the meat and let it sit in the fridge for 2 days uncovered. It has been in the smoker since midnight last night using a combination of hickory and maple in the AMAZNS. Now waiting for the right color before it comes out. I am thinking it should be ready by early afternoon. I will post more pics of the final product when it comes out.  I would like to thank Al Blancher for the helpful tips.[​IMG]
     
    Last edited: Apr 7, 2012
  2. Came out great - Wonderful flavor - Thanks again Al for the tips ---!!!![​IMG][​IMG]
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Al's Calculator is awesome...Produces some tasty Bacon...JJ
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    awesome bacon bobdog........ heading to NFLG this year?

    Joe
     
  5. Wont be able to make it - Looking forward to Oct for SELA
     
  6. Got it all sliced up ready to vacuum seal & freeze.[​IMG]
     
  7. looks good,nice lean belly
     

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