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Thread: Today's catch - 4 kg of home made baco:n

  1. #1
    Senior Member str8fencer's Avatar
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    Default Today's catch - 4 kg of home made baco:n

    6 hours on bearch wood, around 55 degrees C

    Name:  bacon.jpg
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  2. #2
    Senior Member Tarkus's Avatar
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    Bacon
    Gods Bookmark
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    Phrank (07-19-2015)

  4. #3
    Know thyself holli4pirating's Avatar
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    I just cooked the last of mine for brunch for my brother and me. Can you spare some?
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  5. #4
    barba crescit caput nescit Phrank's Avatar
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    Quote Originally Posted by Tarkus View Post
    Bacon
    Gods Bookmark
    ...............

  6. #5
    Senior Member blabbermouth
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    Fun stuff,looks great,did you brine it before smoking it?,I brine mine for 4 days,than cold smoke over hardwood for 3 days (90F)
    Freezes well for at least 6 mos.
    CAUTION
    Dangerous within 1 Mile

  7. #6
    Senior Member str8fencer's Avatar
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    Brined for four days inn salt, a dollop of dark malt syrup, black pepper, bay leaf and herbs. Watered it for twelve hours as the test proved it a little too salty, then smoked for six hours over white bearch. Don't really have a setup for cold smoking, so I kept the temp around 50-60C/125-150f. Nice smoke flavor. Will cold dry it for 24-48 hours before vacuumpacking and freezing. Today's test egg'n'bacon sandwich was a joy.

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