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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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Old 08-30-2013, 10:25 PM   #1
HuskerMan
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Default Rest time for bacon?

Is bacon like smoked cheese, do you have to let it rest after smoking to get the good result? Just got done taking my first batch of bacon off the smoker(ended up being a hot smoke) and was hoping to fry some up tomorrow morning after I start the brisket.
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Old 08-30-2013, 10:37 PM   #2
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I have only smoked a pork belly a few times, it definitely is better with at least an overnight rest
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Old 08-30-2013, 10:39 PM   #3
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My method is to rest long enough to drink a beer and then start frying it up and eat until I feel dirty. But thats just me.
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Old 08-30-2013, 10:43 PM   #4
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I would think that I would fry up a few slices for a taste test myself.
When I smoke salmon I have to sneak a test piece.
Cheese I always swipe a test piece too but a week in the fridge always makes it better.
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Old 08-30-2013, 10:50 PM   #5
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No rest required....ready to cook fight outta the smoker. Good stuff!
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Old 08-30-2013, 10:54 PM   #6
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Quote:
Originally Posted by mikemci View Post
No rest required....ready to cook fight outta the smoker. Good stuff!
I think I have been doing it all wrong.
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Old 08-31-2013, 08:17 AM   #7
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much easier to slice it cold than it is fresh out of the smoker.
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Old 08-31-2013, 09:07 AM   #8
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I always let it sit at least overnight, wrapped to let it settle and the fats to solidify.
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Old 08-31-2013, 09:14 AM   #9
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Quote:
Originally Posted by nucornhusker View Post
I always let it sit at least overnight, wrapped to let it settle and the fats to solidify.
HEY!!! I resemble that remark!
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Old 08-31-2013, 09:17 AM   #10
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Cheese wouldn't be a good comparison as cheese needs a minimum of 1 week before you want to eat it.

The bacon you cured it and hot smoked it? Normally you cure it and cold smoke it for frying later.
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Old 08-31-2013, 10:35 AM   #11
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I let it sit overnight, minus a small sampler!
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