First Dry Rub Bacon Attempt
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Dr_Pain You don’t need a dedicated smoker, you can do it on your pellet smoker. I do all mine on my Traeger.
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Dr_Pain You don’t need a dedicated smoker, you can do it on your pellet smoker. I do all mine on my Traeger.
johnsbrewhouse said in First Dry Rub Bacon Attempt:
Dr_Pain You don’t need a dedicated smoker, you can do it on your pellet smoker. I do all mine on my Traeger.
That’s good to know. I’ll have to look into the time/temp for the pellet
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johnsbrewhouse said in First Dry Rub Bacon Attempt:
Dr_Pain You don’t need a dedicated smoker, you can do it on your pellet smoker. I do all mine on my Traeger.
That’s good to know. I’ll have to look into the time/temp for the pellet
Dr_Pain Here is a couple of bellies being done on my Treager using my rib rack on the hot side (couple of years ago)
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Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?I know right? Can you call my wife and tell her I need one LOL!!
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Dr_Pain Here is a couple of bellies being done on my Treager using my rib rack on the hot side (couple of years ago)
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processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?I know right? Can you call my wife and tell her I need one LOL!!
Dr_Pain said in First Dry Rub Bacon Attempt:
processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?I know right? Can you call my wife and tell her I need one LOL!!
Explain to to your lovely bride that a smoker is just a curing cabinet with smoke coming out of it. She’s ok with curing cabinets, right?
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johnsbrewhouse that some good looking meat. Rib rack?? Not sure I’ve ever seen one. Link to the product??
Dr_Pain The Traeger number is BAC350. It may not be available anymore . Google search it, Traeger says it is unavailable, so places may still have one in stock
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Well. Kicking myself for never trying this before. It is as easy as everyone says. A few pics.
Tried a couple different thicknesses.
Done! Some sample packs for the kids to try.
Not going to lie. Papa is rather pleased with himself right now.
Next one will be with cracked pepper. processhead you’re right. It is a nice break from grinding and stuffing.PapaSop looks like a professional job. Congrats
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Dr_Pain said in First Dry Rub Bacon Attempt:
processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?I know right? Can you call my wife and tell her I need one LOL!!
Explain to to your lovely bride that a smoker is just a curing cabinet with smoke coming out of it. She’s ok with curing cabinets, right?
processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
processhead said in First Dry Rub Bacon Attempt:
Dr_Pain said in First Dry Rub Bacon Attempt:
You guys are making it so hard not to get a dedicated smoker
WHAT!?
NO DEDICATED SMOKER!?I know right? Can you call my wife and tell her I need one LOL!!
Explain to to your lovely bride that a smoker is just a curing cabinet with smoke coming out of it. She’s ok with curing cabinets, right?
HAHAHA, she likes charcuterie and cheese more than she likes smoked meat. I think this would be a harder sell
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Better than Xmas morning.
Not a moment to soon. Just opened one.
. Love the color!Now just need the belly.
Perhaps now I can use the new knife. Wouldn’t fit any of my blocks until now.
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PapaSop did you partially freeze the finished belly before running through your slicer or did was it refrigerated?
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Well. Kicking myself for never trying this before. It is as easy as everyone says. A few pics.
Tried a couple different thicknesses.
Done! Some sample packs for the kids to try.
Not going to lie. Papa is rather pleased with himself right now.
Next one will be with cracked pepper. processhead you’re right. It is a nice break from grinding and stuffing.PapaSop - I am going to have to try this too. Some day!
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PapaSop did you partially freeze the finished belly before running through your slicer or did was it refrigerated?
RafterW said in First Dry Rub Bacon Attempt:
PapaSop did you partially freeze the finished belly before running through your slicer or did was it refrigerated?
Straight from the fridge. Worked fine.
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PapaSop - I am going to have to try this too. Some day!
lkrfletcher said in First Dry Rub Bacon Attempt:
PapaSop - I am going to have to try this too. Some day!
Yep. Still amazed at how easy it is.
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PapaSop I split the difference and did 6. I also soak/rinsed an extra time. I like salty stuff, but it turned out great. Not to salty at all if you follow everything and soak/rinse it well. Good luck its easier than I thought
GWG8541 said in First Dry Rub Bacon Attempt:
PapaSop I split the difference and did 6. I also soak/rinsed an extra time. I like salty stuff, but it turned out great. Not to salty at all if you follow everything and soak/rinse it well. Good luck its easier than I thought
I also pulled this on day 6. Rinsed twice. Still came out a little saltier than I prefer but very good. Next one I’ll pull at day 5 and give an extra rinse just to see if there is a difference. One thing that was perfect was the smoke smell while slicing. Filled the entire room. Awesome.
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GWG8541 said in First Dry Rub Bacon Attempt:
PapaSop I split the difference and did 6. I also soak/rinsed an extra time. I like salty stuff, but it turned out great. Not to salty at all if you follow everything and soak/rinse it well. Good luck its easier than I thought
I also pulled this on day 6. Rinsed twice. Still came out a little saltier than I prefer but very good. Next one I’ll pull at day 5 and give an extra rinse just to see if there is a difference. One thing that was perfect was the smoke smell while slicing. Filled the entire room. Awesome.
PapaSop You’ve become a bacon Wizard! Looks great!
Improvise, Adapt and Overcome! Semper Fi
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PapaSop You’ve become a bacon Wizard! Looks great!
Bob Stehlik said in First Dry Rub Bacon Attempt:
PapaSop You’ve become a bacon Wizard! Looks great!
Well… Don’t know about being a wizard, but thanks.
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Bob Stehlik said in First Dry Rub Bacon Attempt:
PapaSop You’ve become a bacon Wizard! Looks great!
Well… Don’t know about being a wizard, but thanks.
PapaSop well at least you had the kahunas to try it. I’m still sitting on the fence. Congrats to you sir.
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PapaSop well at least you had the kahunas to try it. I’m still sitting on the fence. Congrats to you sir.
cdavis said in First Dry Rub Bacon Attempt:
PapaSop well at least you had the kahunas to try it. I’m still sitting on the fence. Congrats to you sir.
Go for it! Nothing ventured, nothing gained. Think I’ll still tweak for what works for me but, super easy.
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cdavis said in First Dry Rub Bacon Attempt:
PapaSop well at least you had the kahunas to try it. I’m still sitting on the fence. Congrats to you sir.
Go for it! Nothing ventured, nothing gained. Think I’ll still tweak for what works for me but, super easy.
PapaSop said in First Dry Rub Bacon Attempt:
cdavis said in First Dry Rub Bacon Attempt:
PapaSop well at least you had the kahunas to try it. I’m still sitting on the fence. Congrats to you sir.
Go for it! Nothing ventured, nothing gained. Think I’ll still tweak for what works for me but, super easy.
Agree, bacon sounds daunting, but it could be one of the easier meat processes out there. If you have a slicer, you have the hardest part of making bacon whipped.
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