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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-11-2014, 07:30 PM   #16
cowgirl
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Looks and sounds great!
I usually cold smoke bacon under 85F.
Looking forward to your finished pics!
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Unread 01-11-2014, 08:34 PM   #17
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When you cold smoke.....how do you know when they are done?

Last edited by HarleyDiva; 01-11-2014 at 09:53 PM..
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Unread 01-12-2014, 10:49 AM   #18
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I cold smoke under 60F (true cold smoking - the generator I use gives off no heat) for a minimum of 12 hours for bacon. When they're done depends on smoke wood, smoke density etc
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Unread 01-19-2014, 06:03 PM   #19
HarleyDiva
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Update on the bacon project.....

Took them out the cure Saturday afternoon, after 7.5 days. Here is what they looked like after rinse and soak for 4 hours:


Into the fridge to dry on racks for about 16 hours.... I cold smoked them on the Big Chief with hickory for 3 hours, then finished off on the kamado around 200 degrees for an hour and a half with hickory and cherry.


Now they are in the fridge to cool for slicing tomorrow. I cut a little pice of meat off the edge of #3, with the white/red pepper.....it had quite the kick!
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Unread 01-19-2014, 06:31 PM   #20
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Umm bacon. I need to do some soon.
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Unread 01-19-2014, 06:37 PM   #21
cowgirl
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It looks great from here!
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Unread 01-19-2014, 06:43 PM   #22
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I see blt's in your future.

Can't wait to see the slices.
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Unread 01-19-2014, 06:45 PM   #23
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You had me at Bacon Project...
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Unread 01-19-2014, 06:49 PM   #24
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mmm - I think your pup is feeling like I am right now. BACON BACON BACON...

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Unread 01-22-2014, 03:35 PM   #25
HarleyDiva
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Sliced and sealed yesterday...





Tasted cure#2 this morning. Not salty, nice mild bacon taste. #3, the red/white pepper cure has a real peppery kick too it. Haven't tried #1 with the fenugreek yet.

Just got a new meat slicer (Chef's Choice 615). The packages on the right, the longer ones, were my first attempt. Worked well, but harder to handle the longer piece. The rest of it I cut the pieces and sliced shorter pieces which was much easier. Also have a nice bag of seasoning chunks in a bag in the freezer now.
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Unread 01-22-2014, 04:30 PM   #26
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Looks like it all came out great!
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Unread 01-22-2014, 05:15 PM   #27
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Great looking bacon.
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Unread 01-22-2014, 06:13 PM   #28
cowgirl
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Looks great from here too!!
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