Bacon ready
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lkrfletcher
Yeah, the waiting is the hardest part. Had a little breakfast scramble today with my bacon. A little teaser for ya.
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lkrfletcher
Yeah, the waiting is the hardest part. Had a little breakfast scramble today with my bacon. A little teaser for ya.PapaSop nice and simple. That is a great breakfast.
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lkrfletcher
Yeah, the waiting is the hardest part. Had a little breakfast scramble today with my bacon. A little teaser for ya.PapaSop looks yummy
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lkrfletcher
Yeah, the waiting is the hardest part. Had a little breakfast scramble today with my bacon. A little teaser for ya.PapaSop Looks good, I am going to try bacon this year.
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bocephus go for it!!! You will surprise yourself and wonder why you didn’t try it sooner. Expand that comfort zone and increase the learning curve.
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So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
Life is a Garden - Dig it.
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So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
lkrfletcher from what I understand yes. It needs to form a pellicle which helps the smoke adhere. This is just from what I have read. I’m sure someone with actual experience will chime in. Mmmm…peppered bacon sounds good right now!
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lkrfletcher from what I understand yes. It needs to form a pellicle which helps the smoke adhere. This is just from what I have read. I’m sure someone with actual experience will chime in. Mmmm…peppered bacon sounds good right now!
ND Mike - Trial and error I guess
Life is a Garden - Dig it.
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ND Mike - Trial and error I guess
lkrfletcher sometimes we learn best by doing!
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lkrfletcher from what I understand yes. It needs to form a pellicle which helps the smoke adhere. This is just from what I have read. I’m sure someone with actual experience will chime in. Mmmm…peppered bacon sounds good right now!
ND Mike I thought that you had to leave it fridge overnight after cure to form pellicle but someone on this sight stated that they have smoked right after the rinse and pat dry and didn’t notice a difference between doing it this way and waiting overnight in fridge. I think a main thing is giving a good rinse after cure to remove salt.
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ND Mike I thought that you had to leave it fridge overnight after cure to form pellicle but someone on this sight stated that they have smoked right after the rinse and pat dry and didn’t notice a difference between doing it this way and waiting overnight in fridge. I think a main thing is giving a good rinse after cure to remove salt.
bocephus said in Bacon ready:
ND Mike I thought that you had to leave it fridge overnight after cure to form pellicle but someone on this sight stated that they have smoked right after the rinse and pat dry and didn’t notice a difference between doing it this way and waiting overnight in fridge. I think a main thing is giving a good rinse after cure to remove salt.
I think part of the reason for allowing the surface to dry is so the smoke takes to the bacon surface evenly.
A wet belly going into the smoker is eventually going to dry, but not at an even rate so the color may be splotchy or streaky.
I suspect it is more about aesthetic appearance of the finished product rather than whether the bacon will take the smoke or not. -
So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
lkrfletcher never used the packaged stuff that you did so I’m not sure if it needs rinsed/soaked or not. If you use the eq method then there is no need to. What you can do is slice a piece off and fry it up to see if it is too salty. If it is then can rinse and soak it until it is to your desired saltiness. I let it rest in the fridge to dry the surface from overnight to 2 days depending on my work schedule.
Are you going to try to cold smoke or hot smoke? -
lkrfletcher never used the packaged stuff that you did so I’m not sure if it needs rinsed/soaked or not. If you use the eq method then there is no need to. What you can do is slice a piece off and fry it up to see if it is too salty. If it is then can rinse and soak it until it is to your desired saltiness. I let it rest in the fridge to dry the surface from overnight to 2 days depending on my work schedule.
Are you going to try to cold smoke or hot smoke?Randie N - Hot smoke
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OK, I’m going to make bacon soon. Can’t resist.
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So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
lkrfletcher No need to let sit overnight prior to smoking, just dry it off and season it then put it in the smoker. The smoke will penetrate and adhere with no problem. The only thing letting sit overnight might help is your jalapeno seasoning penetrate a bit, but not the pepper. I never let mine sit after drying them off.
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lkrfletcher No need to let sit overnight prior to smoking, just dry it off and season it then put it in the smoker. The smoke will penetrate and adhere with no problem. The only thing letting sit overnight might help is your jalapeno seasoning penetrate a bit, but not the pepper. I never let mine sit after drying them off.
johnsbrewhouse Thanks, I knew someone had mentioned that you didn’t have to refrigerate over night.
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lkrfletcher No need to let sit overnight prior to smoking, just dry it off and season it then put it in the smoker. The smoke will penetrate and adhere with no problem. The only thing letting sit overnight might help is your jalapeno seasoning penetrate a bit, but not the pepper. I never let mine sit after drying them off.
johnsbrewhouse - Thanks for the info.
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lkrfletcher never used the packaged stuff that you did so I’m not sure if it needs rinsed/soaked or not. If you use the eq method then there is no need to. What you can do is slice a piece off and fry it up to see if it is too salty. If it is then can rinse and soak it until it is to your desired saltiness. I let it rest in the fridge to dry the surface from overnight to 2 days depending on my work schedule.
Are you going to try to cold smoke or hot smoke? -
So - When I remove my bacon from the fridge after 7 days, I want to pepper one and jalapeno season the other. So - Rinse them well, Pat dry and season thoroughly - Then let sit in fridge overnight prior to smoking in the PK100?
lkrfletcher bocephus After I pull the bacon from the cure and soak/rinse I season and leave in the fridge to dry. This allows the additional seasoning to stick better. I typically use coarse black pepper and red pepper flakes. You will loose some during smoking, slicing and packaging
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lkrfletcher bocephus After I pull the bacon from the cure and soak/rinse I season and leave in the fridge to dry. This allows the additional seasoning to stick better. I typically use coarse black pepper and red pepper flakes. You will loose some during smoking, slicing and packaging
YooperDog - Thanks - I am enjoying this thread and the process thus far.
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