jsperk
Babbling Farker
Thanks. I thought maybe since it was thinner. I'll stick it out for the 7 days.
Makin' Bacon (w/ PrOn)
- Thread starter "Bone to Bark" BBQ
- Start date
CustomBBQ
Knows what a fatty is.
Hey Bone, what temperature did you smoke the bacon at? I'm trying my own bacon as well and I keep tossing around the idea of cold smoking it, not sure what I want to do yet. I'm also just using salt as well. You should send me a piece of your bacon, I'll taste test, haha.
BBQ Bacon
is One Chatty Farker
Mmmmmmm Bacon. Looks great. Going to have to try and make my own.
"Bone to Bark" BBQ
Full Fledged Farker
I ran my temp right around 200 or a little below, and it only took about 2.5 hours. Now keep in mind I only smoked half of the 7# belly...... I let the other half cure an extra couple days just to see if there was a taste difference. I brought the IT up to 150, then pulled it off cooled it and vacu-sealed it for a couple days to let the smoke flavor penetrate more deeply. Cold smoking, as I understand it, takes days at a much lower temp and a steady flow of smoke! I don't have time for all that.
CustomBBQ
Knows what a fatty is.
I'm assuming that it wasn't cooked through, correct? My first attempt at this I didn't cure nearly long enough, and my temps were way to high, haha, oooops. I cooked it all the way, insanely tender and juicy, but by no means was it bacon. Thanks for the info.
Hog
Knows what a fatty is.
That's what i am talking about! Yummy!
"Bone to Bark" BBQ
Full Fledged Farker
No it was not cooked during the smoking process.... I had my first taste of the finished product this morning, and I'll probably never use store bought bacon again! Here's a few pics!
