Bacon ready
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Bob Stehlik maybe. I don’t eat bread. But can do a keto version.
My initial thoughts are to leave this in the fridge overnight for better slicing.
Life is a Garden - Dig it.
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My initial thoughts are to leave this in the fridge overnight for better slicing.
lkrfletcher I actually vac mine again and leave for 3-4 days after smoking.
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My initial thoughts are to leave this in the fridge overnight for better slicing.
lkrfletcher I let mine sit wrapped in saran wrap in a ziplock bag for 24 hours after smoking. I think it helps with the flavor. It does look good, great job
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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 bacon looks good so far. Good luck on the smoke.
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lkrfletcher it’s go time. Good luck
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Smoke is
Done. Chilling now
lkrfletcher I knew you had this. Man it looks great
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Smoke is
Done. Chilling now
lkrfletcher Looks really good Lynn, you got a good smoke on it. Make sure it is really cold when you go to slice it and keep it cool through the slicing especially if you hand slice it and clean your knife every so often. That’s how I hand slice. Enjoy your first taste!
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Smoke is
Done. Chilling now
lkrfletcher Oh that looks so good.
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lkrfletcher Oh that looks so good.
Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
Life is a Garden - Dig it.
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Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher you could toothpick a stack together and freeze slightly then slide them in your bags.
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Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher said in Bacon ready:
set them on butcher paper
When we finally cure our bellies, this is likely what we will do also unless someone else has an easier solution.
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- Position slices.
- Freeze.
- Package
Paul
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- Position slices.
- Freeze.
- Package
processhead will do - Thanks
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- Position slices.
- Freeze.
- Package
processhead said in Bacon ready:
- Position slices.
- Freeze.
- Package
Great idea. I didn’t freeze mine but was able to slide into a 10" wide bag fairly easily. I just did six slices to a bag. Perfect for weekend breakfasts.
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Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.
lkrfletcher I slice mine and just put them directly in the bags. I fold the tops of the bags over before I slide the sliced product in, I do fan it out a bit. I would send a picture, but the laptop crapped out this morning, so I have a project today to repair it.
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lkrfletcher I slice mine and just put them directly in the bags. I fold the tops of the bags over before I slide the sliced product in, I do fan it out a bit. I would send a picture, but the laptop crapped out this morning, so I have a project today to repair it.
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Considering bacon in the next week or so, and our temps will be 20’s. If I do smoke it, it will have to be grill smoked on propane grill. Never smoked on the grill before, but all the tips here indicate its doable. I have enough room to put a foil packet of chips on a burner on the indirect side. What temp is too low for smoke adhesion?
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Considering bacon in the next week or so, and our temps will be 20’s. If I do smoke it, it will have to be grill smoked on propane grill. Never smoked on the grill before, but all the tips here indicate its doable. I have enough room to put a foil packet of chips on a burner on the indirect side. What temp is too low for smoke adhesion?
Ridley Acres my cold side on my Traeger runs around 110 degrees and smoke adheres just fine. When I use the A-Maze-N maze the temps are even lower for the cheese and I have no problem there as well. With the lower temps you want a lot of smoke.
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Ridley Acres my cold side on my Traeger runs around 110 degrees and smoke adheres just fine. When I use the A-Maze-N maze the temps are even lower for the cheese and I have no problem there as well. With the lower temps you want a lot of smoke.
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
Life is a Garden - Dig it.
-
Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.
First push and my slicer breaks
Now the good part
Love how the Jalapeño pepper stayed on throughout the fry.
lkrfletcher Wonderful looking bacon, you nailed it.
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