עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-04-2012, 03:19 PM   #1
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default 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.

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.
Easey Peasey.
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.

TIM
__________________
"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 FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from:--->
Unread 11-04-2012, 03:50 PM   #2
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

That lo oks Great Tim I like how you do it too
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:07 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.