Cold Smoked Bacon In South Florida

[SmokeOCD]

Seems this is what a Bradley is good for. (and chicken)
Around six hours total between "cold smoke" and low heat to get it to 150.
Cooling on the rack now, fridge overnight, pig out tomorrow.

 

[bigabyte]

That looks absolutely farking amazing!:hungry:

 

[SmokeOCD]

I only did tenderquick this time as far as salt goes. It coulda used a little more salt - so I'll add a tsp salt per lb next time and see what happens. Ate the bacon and tenderloin straight, but the butt - probably needed to cure a few more days to firm up and dry out. So that's the only meat I pan fried. Thyme on the bacon - not bad. Maple on the tenderloin - never again. Marjoram on the butt - meh.

OT: Made burgers for lunch. Ground my own chuck and pork loin - soooo good!

 

[denniscloutier]

Please come and see us! The boat is a commercial dive vessel that I had made and ran for many seasons. I (thankfully) sold it...bitter sweet. It now runs out of Scuba Works in Jupiter.

I think you're missing an opportunity here. Bacon enhanced dive charters! If you advertised those BLTs for the surface interval you'd have to beat the customers off with a stick! God knows I'd be there.

Awesome looking bacon.