Steve W (Weave)
TVWBB Fan
Ok so here goes...neighbor and I have been making bacon like crazy. I have access to bellies and curing ingredients at work all the time. Our bacon comes out awesome just about every time but I recently gave some pink salt to a local restaurant owner and he made his own bacon as we'll and it just seemed to have a cleaner smoke flavor. More refined if you will.
Here's how we do it:
Landman black dog side box smoker
Dry cure per Bob's bacon recipe
Smoke low and long until bellies hit 150...usually 5-7 hours
Fire source: usually start with a couple briquettes and then continually feed apple or wood of choice.
Chill in bag in ice bath and relax in fridge for a couple days
How can we "clean" up our smoke flavor? Is it a poor practice to use wood the whole time? Should we light a couple briquettes and then use smoke wood on top of he briquettes?
Looking to really up our game and take our bacon to the next level.
Has anyone ever aged their bellies in the fridge for a couple days after washing cure off and before smoking?
Here's how we do it:
Landman black dog side box smoker
Dry cure per Bob's bacon recipe
Smoke low and long until bellies hit 150...usually 5-7 hours
Fire source: usually start with a couple briquettes and then continually feed apple or wood of choice.
Chill in bag in ice bath and relax in fridge for a couple days
How can we "clean" up our smoke flavor? Is it a poor practice to use wood the whole time? Should we light a couple briquettes and then use smoke wood on top of he briquettes?
Looking to really up our game and take our bacon to the next level.
Has anyone ever aged their bellies in the fridge for a couple days after washing cure off and before smoking?