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.
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.
Here is my latest batch of double smoked bacon (for ME)
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.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.