Thread: Sausage and Smoke Cooking

It's cooking already in the fridge crisper, Pete!

Looks killer tasty Tom!
Spicy Christmas, Texas style.
I’m smokin some candied bacon up here tonight.

Bake, or smoke at 350 in raised pans for 10 minutes.
Flip after 5, and every 5 after that, mopping each time with this.

After 40 minutes ya got this.

Dries hard and crunchy.
Use thick cut bacon.
And per lb of bacon make the below:
1/4 cup brown sugar
2 tbl spoons maple syrup
2 tbl spoons rice vinegar
Course ground black pepper
Liquid hickory smoke flavour.
Apply to make these now and then, and happy to share with you lads.

Awesome looking too Mike!

You guys are making me hungry!

Pete <:-}

Saweet, Mike! Bacon....God's bookmark!

Don't let Bruno see that!

Originally Posted by MikeB52

Surprised I’m still up, but kinda drunk, kinda full and just chilling now.
Dinner was both an effort, and a success.
Meat went on at 12:30am, got up at 4 to tweak the temp and spritz, up again at 7 to carry on and prep work and up ever since.
Will sleep well tonight though.
Here’s the ready to carve pic. Bark held up through the wrap stage!
And the great northern fridge getting stocked.
Attachment 314234
Cheers men. Have a great Sunday.

Attachment 314233

Use pink butcher paper instead of foil mike. It will insure good bark plus it still breaths

I have never used pink butcher paper and have had my catalog out looking to get some spices etc.

They sell rolls but 18" x 1000' makes for a pretty big commitment for a test.

Try asking your local meat shop about getting some to try from them.

As my dad used to say; Ya never know till you ask.---

ps; You'll find smaller rolls at Amazon--

Hey! Anyone interested in a group buy of a 1000' roll?

Just laughing at a thought I had!

After my last post I realize that a 300' roll of regular freezer paper lasts me around 2 years depending on how many deer we get etc.

And you can get 50’ rolls. I have some 24” and 18”. Be happy to bring some to Texas for ya tim

By the way Tom your in charge of the brisket this year. Let me know how much money you need for 2 and I’ll send it. Then you prep them and bring down in a cooler to do on day 2

I am finally figuring out how to hold the temp low in this smoker I have.

Much experimenting and this is about 2.5 hours into the cheese.



Tc I may have to take you up on the pink butcher paper.

I hear that one of the local stores is going to have a sale on pork bellies after Christmas.

Bacon may be my next project....