Bacon ready
-
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!
-
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.
-
ND Mike - Trial and error I guess
lkrfletcher sometimes we learn best by doing!
-
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.
-
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
-
OK, I’m going to make bacon soon. Can’t resist.
-
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.
-
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.
-
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.
-
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
-
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.
-
I have a few projects to finish, but I’ve got home harvested bellies in the freezer just waiting.
-
YooperDog - Thanks - I am enjoying this thread and the process thus far.
lkrfletcher It has taught me a lot about bacon, this and others I have read on this sight.
-
Great info thank you all.
-
On the 7th day.
Ok bacon has been brining for 7 days. I flipped it over every day. I hope it is ok. I see very little liquid in these bags.I will rinse and soak. Then dry. Pepper it up. Let sit for another 24 hours in fridge. Smoke tomorrow.
Life is a Garden - Dig it.
-
On the 7th day.
Ok bacon has been brining for 7 days. I flipped it over every day. I hope it is ok. I see very little liquid in these bags.I will rinse and soak. Then dry. Pepper it up. Let sit for another 24 hours in fridge. Smoke tomorrow.
lkrfletcher Good luck, I hope it turns out good, like everything you try new for the first time there is apprehension.
-
lkrfletcher Good luck, I hope it turns out good, like everything you try new for the first time there is apprehension.
7th day. Pepper and jalepeno rub.
No in the fridge. Smoke tomorrow.
Life is a Garden - Dig it.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
