Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > The bacon
Reply
 
Thread Tools
Old 03-07-2012, 03:41 PM   #1
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,230
Liked 72 Times on 54 Posts
Likes Given: 66

Default The bacon

Quote:
Originally Posted by Pumbaa View Post
Rinsing my bacon b4 I throw it on the smoker then heading down to the restaurant depot to pick up some brisket for corned beef and pastrami. Will be bringing by dinner
I mentioned it yesterday and finished it up last night about Midnight. Figured I should at least post picts of the end product . . .









Started out as a skin on pork belly with ribs from the local Vietnamese grocery. Used a brown sugar and maple cure, cold smoked it for 12 hours with hickory, finished it in the oven @200 until the meat was 160 then chilled over night. Turned out fantastic!


Pumbaa is offline
 
Reply With Quote
Old 03-07-2012, 03:51 PM   #2
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin, Texas
Posts: 1,257
Liked 66 Times on 54 Posts
Likes Given: 1

Default

Zomg......


__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline
 
Reply With Quote
Old 03-07-2012, 04:53 PM   #3
CreamyGoodness
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,186
Liked 1982 Times on 1328 Posts
Likes Given: 3592

Default

My my, that looks rather wonderful.
__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is online now
 
Reply With Quote
Old 03-07-2012, 09:11 PM   #4
aseg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Littleton, Colorado
Posts: 148
Default

What's with the thin slices? Seriously looks great though!
aseg is offline
 
Reply With Quote
Old 03-07-2012, 09:14 PM   #5
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,995
Liked 438 Times on 357 Posts
Likes Given: 63

Default

*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
weirdboy is online now
 
Reply With Quote
Old 03-07-2012, 09:18 PM   #6
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 46,836
Liked 6975 Times on 5900 Posts
Likes Given: 1137

Default

Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
I saw Bobby Flay fill the water bowl with ice. Granted, that was for a quick cold smoke of something (can't remember what).

With how popular WSM's are, I'm sure there's ways...
AZ_IPA is offline
 
Reply With Quote
Old 03-07-2012, 09:39 PM   #7
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,495
Liked 3027 Times on 2976 Posts
Likes Given: 28

Default

Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
New soldering iron, big tomato or smallish coffee can and wood chips.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote
Old 03-07-2012, 10:08 PM   #8
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,230
Liked 72 Times on 54 Posts
Likes Given: 66

Default

Quote:
Originally Posted by aseg View Post
What's with the thin slices? Seriously looks great though!
Thin? they were around a 1/4" thick

Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
I smoked mine on the Weber. Didnt feel like using my UDS.


Produces smoke for up to 11 hours on 15 oz of A-MAZE-N-PELLETS

http://www.amazenproducts.com/
Pumbaa is offline
 
Reply With Quote
Old 03-07-2012, 10:16 PM   #9
hamiltont
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Somewhere in the middle of Nebraska
Posts: 869
Liked 13 Times on 13 Posts
Likes Given: 4

Default

Quote:
Originally Posted by weirdboy View Post
*sigh* I really need to figure out a good method for cold smoking with my Weber Smokey Mountain...
Actually you can hot smoke bacon @ 200-225F until it's 150F internal. Then foil & throw in the fridge until it's cold & then slice it up. That's how I do my bacon and It's awesome. Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline
 
Reply With Quote
Old 03-07-2012, 11:04 PM   #10
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,995
Liked 438 Times on 357 Posts
Likes Given: 63

Default

Quote:
Originally Posted by Pumbaa View Post
Thin? they were around a 1/4" thick


I smoked mine on the Weber. Didnt feel like using my UDS.
So how do you cold smoke for 12 hours on your WSM?


weirdboy is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
More... BACON Cape Brewing Meat Smoking, Curing and Sausage Making 23 03-04-2012 03:03 AM
Bacon! nsh22 Meat Smoking, Curing and Sausage Making 17 12-06-2011 12:18 AM
Makin' Bacon hroth521 Meat Smoking, Curing and Sausage Making 7 12-04-2011 05:12 PM
Hot smoking bacon Butcher Meat Smoking, Curing and Sausage Making 5 10-22-2011 01:11 AM
Bacon Explosion howabouttheiris Meat Smoking, Curing and Sausage Making 9 12-30-2010 06:01 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS