DerHusker
Babbling Farker
Well it’s been 8 days so today I got to smoke my bacon. I got them out of the refrigerator.
I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right)
I set my kamado up for indirect cooking and included chunks of both apple and hickory wood. Note: I finally tried the left side for once just to see how it worked. I placed a drip pan under the grate. I included a pan with water and apple juice on the grate over the fire. I placed the pepper bacon on the lower indirect side. (I added some extra pepper to replace what came off during the rinse)
I placed the maple bacon over the pepper bacon on the upper indirect side. I was really getting some nice smoke.
I put the thermometer probes in the smaller of each piece on each level and one on the grate.
Closed it up and started the smoking.
Waiting!
Almost ready.
Done. (Maple on the left and pepper on the right) I put these in the fridge to cool way down to make them easier to cut.
After around 4 hours in the fridge I pulled them out one by one. First was a maple.
The edge wasn’t straight so I squared it up with my slicer.
Sweet!
My first batch was thin cut.
Second was thick cut.
Did I have you thinking I cut these all by hand? Nope! Even with this slicer it wasn’t real easy. The carriage that holds the meat wasn’t long enough for the bacon to sit in length wise. I had to feed it in at a downward angle until it could rest on the carriage and then push it thru the blade.
Wrapping some up for storage.
3 nice packages of thick cut pepper bacon going in the freezer.
And 2 nice packages of thick cut maple bacon going in the freezer.
Of course we tried it. We had bacon & eggs with hash brown potatoes for dinner. These were the end pieces that I saved for immediate use.
This bacon was fantastic. I’m so glad that Costco had these pork bellies so I could try this.
I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right)
I set my kamado up for indirect cooking and included chunks of both apple and hickory wood. Note: I finally tried the left side for once just to see how it worked. I placed a drip pan under the grate. I included a pan with water and apple juice on the grate over the fire. I placed the pepper bacon on the lower indirect side. (I added some extra pepper to replace what came off during the rinse)
I placed the maple bacon over the pepper bacon on the upper indirect side. I was really getting some nice smoke.
I put the thermometer probes in the smaller of each piece on each level and one on the grate.
Closed it up and started the smoking.
Waiting!
Almost ready.
Done. (Maple on the left and pepper on the right) I put these in the fridge to cool way down to make them easier to cut.
After around 4 hours in the fridge I pulled them out one by one. First was a maple.
The edge wasn’t straight so I squared it up with my slicer.
Sweet!
My first batch was thin cut.
Second was thick cut.
Did I have you thinking I cut these all by hand? Nope! Even with this slicer it wasn’t real easy. The carriage that holds the meat wasn’t long enough for the bacon to sit in length wise. I had to feed it in at a downward angle until it could rest on the carriage and then push it thru the blade.
Wrapping some up for storage.
3 nice packages of thick cut pepper bacon going in the freezer.
And 2 nice packages of thick cut maple bacon going in the freezer.
Of course we tried it. We had bacon & eggs with hash brown potatoes for dinner. These were the end pieces that I saved for immediate use.
This bacon was fantastic. I’m so glad that Costco had these pork bellies so I could try this.
