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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-20-2018, 11:01 AM
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#1 |
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is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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Apple Wood Smoke BACON from scratch in the UDS with pellet tube
After 10 days of dry cure and spices
   Into fridge for 24hrs      3hrs lafter (barrel temp 130F max) - Rest on counter - into fridge uncovered 
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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05-20-2018, 11:11 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Looking good Zippy.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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05-20-2018, 12:24 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That slab had some really decent color before it went into the smoker, what were the spices?
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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05-20-2018, 01:22 PM
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#4 |
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is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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thirdeye
I lost the exact recipe.... what I recall was cumin, paprika, brown sugar, salt I really like the direction of flavor. You will never get this in store made bacon...
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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