Bacon, cold smoked 8 hours, TQ cured only

[Bob Correll]

Normally I add brown or maple sugar to the Tender Quick cure, or maybe pepper or etc.
This time I wanted only the taste of pork and smoke.

One row snake, 2 pieces of black cherry wood (thanks Jim!) followed by hickory.
Could have used the 14" or 18" WSM, but like tending the kettle better.

3 pound slab cured for a week.

Temps ran 100 to 110 for 8 hours, internal meat temp never checked.
Tested my two Mavericks, one against the other.

I think it was Clint asking for a bird shot, so here's a red-wing visitor.
Not too photogenic.

There was still 6 unlit briqs left on the snake when it came off.

That was yesterday, these are from this morning.

Sunrise golden hour was still in effect when it was time to chow down.

I knew I had nailed it when the bacon sizzle sent wafts of pork and smoke into the morning air.

Thanks for viewing my post!

 

[Brian Dahl]

(as I mop my keyboard dry) Thanks for sharing!

 

[Robert T]

It must be mighty fine cooking and eating your own homemade bacon for Sunday breakfast. Really nice Bob. I like the low temp your were able to get with the snake method. Perfect cold smoke.

 

[Tim McCann]

Nice work from the master of Bacon cure!

 

[Jim Lampe]

The Master.

 

[Jerome D.]

That sandwich looks incredible, Bob! The shot of the bacon slab with a couple slices carved off is a thing of beauty.

Note To Self — Be sure to eat breakfast BEFORE viewing any thread posted by Bob with the word "bacon" in the title

 

[Rich Dahl]

Looks great Bob. I have been using Penzey's black pepper and brown sugar along with the TQ for the cure and the last batch I did cinnamon also with the brown sugar. Had that for breakfast this morning, really good. I was wondering what to try next, and I just got my answer. Going to give the cold smoke a try, bet that was really good.

 

[Cliff Bartlett]

That slab is gorgeous Bob. Your photographs are just stunning. What clarity and definition. A lesson every time you post!

 

[JimK]

You are the bacon master, Bob. Great breakfast!

 

[Mark Barton]

Fantastic, Bob! Mmmmmm.... I can almost smell the bacon cooking from here.

 

[Ed M.]

The "Baconator" does it again!! Awesome bacon, breakfast sammie and photos, Bob!

 

[Barb D]

Bob, that is an awesome breakfast sandwich and like Rich said he's going to try it your way real soon. Need more bacon!!!

Nothing to due with cooking but we got our first dusting of snow last night. Right now it 32 outside. The white stuff is coming your way real soon!!

 

[Bob Correll]

Thanks everyone!

Barb, bite your tongue!

 

[Craig Alumbaugh]

The bacon and the morning sandwich looks delicious Bob

 

[russ olin]

Yep Bob, you nailed that one for sure. Looks perfectly done by the bacon master himself.