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07-19-2015, 07:22 PM #1Senior Member
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Today's catch - 4 kg of home made baco:n
6 hours on bearch wood, around 55 degrees C
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07-19-2015, 07:35 PM #2Senior Member
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Bacon
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The Following User Says Thank You to Tarkus For This Useful Post:
Phrank (07-19-2015)
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07-19-2015, 08:01 PM #3Know thyself
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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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07-19-2015, 08:16 PM #4barba crescit caput nescit
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...............
Originally Posted by Tarkus
Bacon
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07-19-2015, 08:41 PM #5Senior Member
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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
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07-19-2015, 11:30 PM #6Senior Member
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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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