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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 01-20-2014, 08:30 AM   #16
Big George's BBQ
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Very Nice Ron Awesome Shagdog
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Old 01-20-2014, 08:38 AM   #17
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Originally Posted by gouldina View Post
That looks good! I just started curing some bacon this morning as it goes. I have a question about bacon US style as UK bacon is rather different. I'll explain the differences first and then ask the question.

First thing is that most UK bacon is back bacon rather than from belly (which we call streaky bacon). Also it's never hot-smoked - it's either unsmoked or cold-smoked. Here's some (unsmoked and uncooked) bacon I made some time back:



So that said, I'm quite interested in trying to make some US style bacon for fun. My question is that having hot-smoked it, which essentially cooks the meat, how long does it last afterwards? Will it keep reasonably well? How do you keep it? Fridge?
I'm a bacon making virgin, but I've been reading all of the threads. Bacon made "professionally", meaning what we buy in the store or made by a local meat market or butcher, is typically cold smoked. Most of us don't have the ability to cold smoke at home so most guys will hot smoke at a lower temperature and take the bacon just until it is food safe, meaning 140 - 150 degrees F or so. It's still cured, so it will keep well in the fridge or can be frozen for longer term storage.

BTW, I've traveled a lot in the UK, Almost all of it in the London area, and I really enjoy a proper English breakfast and English bacon.
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Old 01-20-2014, 09:02 AM   #18
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I'm a bacon making virgin, but I've been reading all of the threads. Bacon made "professionally", meaning what we buy in the store or made by a local meat market or butcher, is typically cold smoked. Most of us don't have the ability to cold smoke at home so most guys will hot smoke at a lower temperature and take the bacon just until it is food safe, meaning 140 - 150 degrees F or so. It's still cured, so it will keep well in the fridge or can be frozen for longer term storage.

BTW, I've traveled a lot in the UK, Almost all of it in the London area, and I really enjoy a proper English breakfast and English bacon.
Great. I'm definitely going to try this now. I'm a fan of bacon of all kinds so I'd love to try something different and smoke is definitely a nice match with cured pork.

Don't want to hijack this thread so just one point: bacon is seriously quite simple to make at home especially if you don't smoke it which I haven't done in the past. 5 days in a dry cure in freezer bags in the fridge, 1 day drying and Bob's your uncle. Slicing it thin is a bit of a faff without a machine mind.
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Old 01-20-2014, 11:38 AM   #19
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My bacon from Shagdog didn't make it 24 hours! It was delicious!
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Old 01-20-2014, 11:51 AM   #20
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No chocolate covered bacon for dessert? For SHAME!

Nice trade.
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Old 01-20-2014, 12:15 PM   #21
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No chocolate covered bacon for dessert? For SHAME!
We didn't have any left
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Old 01-20-2014, 12:22 PM   #22
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Yum! Nice trading!
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