Homemade Double Smoked Bacon
Mrs Kapn and I do not like the smell of cooking LOTs of bacon in the kitchen.
A few slices for a recipe is a nice smell, but cooking a lot is not something we like to smell for days. Gets kinda rancid smelling. :redface:
For many years I have precooked (parcooked) a good supply of bacon outside on the griddle, or smoked it. Cooked to just short of "done" with "white" showing quite a bit. Normally 5 + lbs or so at a time. The bacon is then put in serving sized cheap sandwich bags which are then put in a freezer ZipLoc and frozen.
For a meal, we just pull out a serving and microzap it.
But, Mrs Kapn has a store bought thin sliced bacon she wants and I like thick sliced peppered (or otherwise flavor packed). So, I actually have 2 types of bacon to keep up with. :redface:
Here is my latest batch of double smoked bacon (for ME) 8).
Belly brined the normal way for a week and dried overnight in the fridge to form the pellicle.
Into the FEC100 at 200ish to 155 IT using blended Apple pellets.
Chilled overnight then thick sliced.
Onto 3 trays for cooking at about 325 with blended Apple Pellets again.
The first tray has a dusting of Simply Marvelous Cherry Rub. First time I tried that an it has promise for the future. Need to play with the amount some.
Like I said, makes it real easy to have a serving of bacon in the AM.
Thanks for looking.
That lo oks Great Tim I like how you do it too :thumb:
|All times are GMT -5. The time now is 04:32 AM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.