Has anyone tried smoking bacon in a CS? I was considering an attempt at pecan smoked pepper bacon. Any knowledge or advice would be greatly appreciated.
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I do it in my 105 and it turns out great.
Can you provide details? Are you curing bellies? Brining? Smoking temps? Woods? Lenght of smoke?
TC,
Don't TELL me you haven't done a search for Bacon in the forum
Sure, you're taking the easy way out...
Don't TELL me you haven't done a search for Bacon in the forum
Sure, you're taking the easy way out...
TC: Talk to Papa Shaka... he has been doing bacon for a long time.
quote:Originally posted by SmokinOkie:
[qb]TC,
Don't TELL me you haven't done a search for Bacon in the forum
Sure, you're taking the easy way out...[/qb]
What was I thinking...asking a question.
Smoked bacon in a CS is wonderful. Cure it, then smoke it, then refrigerate to stiffen, then slice. I use Hi-Mountain's Buckboard Bacon cure. I have used it on butts, shoulders, loins, and regular belly cut for bacon.
TC,
The CS is great for making smoked bacon. The pecan smoked
pepper bacon sounds like a great idea.
I prefer belly bacon or loin, aka canadian bacon. Butt bacon
seems to be very popular but it's not my preference.
I do belly bacon with a honey cure, cold smoked only. Some
like to hot smoke to 128 F internal but I much prefer it
cold smoked.
The honey cured belly bacon is pretty simple. I rub it with
around 1 T of TQ per pound then coat it with honey. I
cure it for around 7 days per inch of thickness, then
cold smoke it for 6 - 8 hours until it has a good amount of
color.
Here's a recipe I use for canadian bacon. My preference is to
leave some of the fat on the loin, BTW. Most recipes I've seen
say to trim it completely but I like to leave a little bit
on because I like the way it cooks up with a bit of fat
on it.
Persimmon Cured Canadian Bacon
The CS is great for making smoked bacon. The pecan smoked
pepper bacon sounds like a great idea.
I prefer belly bacon or loin, aka canadian bacon. Butt bacon
seems to be very popular but it's not my preference.
I do belly bacon with a honey cure, cold smoked only. Some
like to hot smoke to 128 F internal but I much prefer it
cold smoked.
The honey cured belly bacon is pretty simple. I rub it with
around 1 T of TQ per pound then coat it with honey. I
cure it for around 7 days per inch of thickness, then
cold smoke it for 6 - 8 hours until it has a good amount of
color.
Here's a recipe I use for canadian bacon. My preference is to
leave some of the fat on the loin, BTW. Most recipes I've seen
say to trim it completely but I like to leave a little bit
on because I like the way it cooks up with a bit of fat
on it.
Persimmon Cured Canadian Bacon
Thanks for the tips 