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Reply to "PICS Bacon, Bacon and more Bacon"

Thank you Vicki.

I don't cook it to temp. It is just "Cold Smoked".

I keep my smoker temps under 110*. Over that, the fat will start rendering. Not what you want.

That is why I used the #10 can smoke generator. 3 or 4 briquettes will get the chunks smoldering and smoking.

Then it's just a matter of throwing 2 or 3 chunks on every hour. Just shake the can to keep the vents clear when you reload.

These went anywhere from 9 to 10 hours in hickory smoke.

Skin on or skin off is kind of like cooking fat side up or fat side down.

I've smoked them both ways. Can't tell a difference. I even sliced them with skin on. But the bacon looks funny with nipples sticking out of it while frying. LOL

The skin is easier to get off after smoking, IMHO. Then deep fry the chunked up skin.

Nothing better than homemade pig skins, unless it's the bacon.
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