Bacon ready
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteranreplied to PapaSop on last edited by
PapaSop nice and simple. That is a great breakfast.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to PapaSop on last edited by
PapaSop looks yummy
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to PapaSop on last edited by
PapaSop Looks good, I am going to try bacon this year.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to bocephus on last edited by
bocephus go for it!!! You will surprise yourself and wonder why you didn’t try it sooner. Expand that comfort zone and increase the learning curve.
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So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteranreplied to lkrfletcher on last edited by ND Mike
lkrfletcher from what I understand yes. It needs to form a pellicle which helps the smoke adhere. This is just from what I have read. I’m sure someone with actual experience will chime in. Mmmm…peppered bacon sounds good right now!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to ND Mike on last edited by
ND Mike - Trial and error I guess
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteranreplied to lkrfletcher on last edited by
lkrfletcher sometimes we learn best by doing!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to ND Mike on last edited by
ND Mike I thought that you had to leave it fridge overnight after cure to form pellicle but someone on this sight stated that they have smoked right after the rinse and pat dry and didn’t notice a difference between doing it this way and waiting overnight in fridge. I think a main thing is giving a good rinse after cure to remove salt.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to bocephus on last edited by processhead
bocephus said in Bacon ready:
ND Mike I thought that you had to leave it fridge overnight after cure to form pellicle but someone on this sight stated that they have smoked right after the rinse and pat dry and didn’t notice a difference between doing it this way and waiting overnight in fridge. I think a main thing is giving a good rinse after cure to remove salt.
I think part of the reason for allowing the surface to dry is so the smoke takes to the bacon surface evenly.
A wet belly going into the smoker is eventually going to dry, but not at an even rate so the color may be splotchy or streaky.
I suspect it is more about aesthetic appearance of the finished product rather than whether the bacon will take the smoke or not. -
lkrfletcher never used the packaged stuff that you did so I’m not sure if it needs rinsed/soaked or not. If you use the eq method then there is no need to. What you can do is slice a piece off and fry it up to see if it is too salty. If it is then can rinse and soak it until it is to your desired saltiness. I let it rest in the fridge to dry the surface from overnight to 2 days depending on my work schedule.
Are you going to try to cold smoke or hot smoke? -
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Randie N on last edited by
Randie N - Hot smoke
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OK, I’m going to make bacon soon. Can’t resist.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to lkrfletcher on last edited by
lkrfletcher No need to let sit overnight prior to smoking, just dry it off and season it then put it in the smoker. The smoke will penetrate and adhere with no problem. The only thing letting sit overnight might help is your jalapeno seasoning penetrate a bit, but not the pepper. I never let mine sit after drying them off.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to johnsbrewhouse on last edited by
johnsbrewhouse Thanks, I knew someone had mentioned that you didn’t have to refrigerate over night.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to johnsbrewhouse on last edited by
johnsbrewhouse - Thanks for the info.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Randie N on last edited by
Randie N - Thanks
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to lkrfletcher on last edited by
lkrfletcher bocephus After I pull the bacon from the cure and soak/rinse I season and leave in the fridge to dry. This allows the additional seasoning to stick better. I typically use coarse black pepper and red pepper flakes. You will loose some during smoking, slicing and packaging
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to YooperDog on last edited by
YooperDog - Thanks - I am enjoying this thread and the process thus far.
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I have a few projects to finish, but I’ve got home harvested bellies in the freezer just waiting.
