- Aug 27, 2008
- 5,170
- 409
This doesn't qualify as bacon because it's not cured, but is a very good substitute for bacon.
I started this project today as part of a rather large smoke I have coming up in the morning, and there is too much going on to post it all into one thread, so here goes!
I thawed out 3.3 lbs of 3/16" thick sliced side pork last night from a locally-grown hog. Today, I seasoned w/cbp and 1 tbls kosher salt and hand tossed to get the slices coated evenly.
I hickory smoked @ ~175* 1 hr, then @ ~200* for 1 hr, then ~250* until crisp and fat was finished rendering out. I cooled in the smoker, removed and broke into 2-3” long pieces, and chilled in refrigerator in a covered container.
Ready to toss with the seasoning:
I ran skewers through the side pork to hang it in my Smoke Vault 24 from a regular grate:
Into the Vault for a kiss of hickory:
I hung the side pork on the 4th rack space and left 2 grates underneath on the 1st rack space just in case it let loose of the skewer and took a tumble into the firey depths:
1 hour in and time for bumping the temps from 175* to 200*:
3 hours in...I ran the temps up to 250* after 2 hours...fat is rendering out nicely now...note the white bubbly fat:
Fat rendering has nearly stopped now @ 3.75 hours, so it's ready to cool:
Drippings from the side pork in the SV24 water pan...do not smoke without a drip pan and be sure to keep the pork directly above the pan, or your smoker will likely be a huge mess and/or catch on fire:
I put a 12" x 18" pan on a grate underneath to drop the side pork into as I slide the skewers out of the pork:
Into a 7-cup container for fridge storage:
This stuff is very tasty, super crispy and dry, suitable for crumbling as a baked potato or salad topping...or whatever else you heart desires!
Enjoy, everyone!
Eric
I started this project today as part of a rather large smoke I have coming up in the morning, and there is too much going on to post it all into one thread, so here goes!
I thawed out 3.3 lbs of 3/16" thick sliced side pork last night from a locally-grown hog. Today, I seasoned w/cbp and 1 tbls kosher salt and hand tossed to get the slices coated evenly.
I hickory smoked @ ~175* 1 hr, then @ ~200* for 1 hr, then ~250* until crisp and fat was finished rendering out. I cooled in the smoker, removed and broke into 2-3” long pieces, and chilled in refrigerator in a covered container.
Ready to toss with the seasoning:
I ran skewers through the side pork to hang it in my Smoke Vault 24 from a regular grate:
Into the Vault for a kiss of hickory:
I hung the side pork on the 4th rack space and left 2 grates underneath on the 1st rack space just in case it let loose of the skewer and took a tumble into the firey depths:
1 hour in and time for bumping the temps from 175* to 200*:
3 hours in...I ran the temps up to 250* after 2 hours...fat is rendering out nicely now...note the white bubbly fat:
Fat rendering has nearly stopped now @ 3.75 hours, so it's ready to cool:
Drippings from the side pork in the SV24 water pan...do not smoke without a drip pan and be sure to keep the pork directly above the pan, or your smoker will likely be a huge mess and/or catch on fire:
I put a 12" x 18" pan on a grate underneath to drop the side pork into as I slide the skewers out of the pork:
Into a 7-cup container for fridge storage:
This stuff is very tasty, super crispy and dry, suitable for crumbling as a baked potato or salad topping...or whatever else you heart desires!
Enjoy, everyone!
Eric
