Geir Widar
TVWBB Wizard
healthy bacon?
As Einstein said, "everything is relative".
Not fat free, but with less fat than regular bacon.
After making my lunch meat "sylte", I had a piece of loin meat as a leftover, not much, just a couple of pounds. I believe I could have made loin chops instead?
I dry brined it with salt, some brown sugar and a some maple syrup for a week. A loin is much leaner than the belly, so this was a experiment.
Today I smoked it, using the "snake method" shown in another post on the forum (not by me), with some oak and lots of Junipher added. It worked like a charm, the charcoal snake, I mean. The WSM held 150" for hours and hours without any problems, providing a nice smoke the whole time.
There are no pictures from the smoke process, I'm afraid, as I have caught a cold. It's quite mild here, but still just about 4 degrees F, so I did not feel like tinkering with a camera.
Anyway, smoked for a few hours, and left outside for an hour to cool down, my "bacon" looks like this:
After slicing, there are several nice breakfasts here I think.
I picked some nice slices and bagged as a present to friends and people at work, including my own logo that a friend made for me:
There are no purple spots on the bacon, it's a trick of light.
The bacon tastes like, well, bacon, it did not swim in grease when I fried it, and I will be making more of this.
Thank you for your time
As Einstein said, "everything is relative".
Not fat free, but with less fat than regular bacon.
After making my lunch meat "sylte", I had a piece of loin meat as a leftover, not much, just a couple of pounds. I believe I could have made loin chops instead?
I dry brined it with salt, some brown sugar and a some maple syrup for a week. A loin is much leaner than the belly, so this was a experiment.
Today I smoked it, using the "snake method" shown in another post on the forum (not by me), with some oak and lots of Junipher added. It worked like a charm, the charcoal snake, I mean. The WSM held 150" for hours and hours without any problems, providing a nice smoke the whole time.
There are no pictures from the smoke process, I'm afraid, as I have caught a cold. It's quite mild here, but still just about 4 degrees F, so I did not feel like tinkering with a camera.
Anyway, smoked for a few hours, and left outside for an hour to cool down, my "bacon" looks like this:
After slicing, there are several nice breakfasts here I think.
I picked some nice slices and bagged as a present to friends and people at work, including my own logo that a friend made for me:
There are no purple spots on the bacon, it's a trick of light.
The bacon tastes like, well, bacon, it did not swim in grease when I fried it, and I will be making more of this.
Thank you for your time
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