Getting ready to make my own Bacon!

[GadgetGuy]

I want to try this to see how it comes out!

I've started getting the stuff for it. Got a medium size Pyrex flat glass container with a lid. Got the seasoning the other day.

Whatever else I need, I will get & keep you informed of the progress.

 

[Morning Glory]

So how are you planning to do this? A salt cure?

 

[GadgetGuy]

Yeah, mainly a salt & smokey cure.

 

[Morning Glory]

How do you plan to do the smoking?

 

[medtran49]

After you cure, cut a small piece off, cook and taste before you smoke it. Trust me on this.

 

[GadgetGuy]

I will, thanks!

 

[GadgetGuy]

How do you plan to do the smoking?

It should be in the seasoning. If not, I'll add some liquid smoke, or cold smoke it in the stovetop smoker.

 

[GadgetGuy]

Here's how it's made. It was this ep of How it's Made that has inspired me to want to try it.

View: https://www.youtube.com/watch?v=_tvx_CKB7uI

 

[Morning Glory]

Here's how it's made. It was this ep of How it's Made that has inspired me to try it.

View: https://www.youtube.com/watch?v=_tvx_CKB7uI

I look forward to seeing the result of your bacon making.

 

[GadgetGuy]

I will let everyone know as soon as it is ready to be made. I will keep you posted on the progress & process.

 

[GadgetGuy]

I think I found something online that will help me with smoking the bacon that I'm planning to make!!
It can also be used to smoke ribs, beef brisket, veggies & chicken as well. Finally, I'm getting my own indoor smoker again!!

 

[epicuric]

View attachment 19677
I think I found something online that will help me with smoking the bacon that I'm planning to make!!
It can also ne used to smoke ribs, beef brisket, veggies & chicken as well. Finally, I'm getting my own indoor smoker again!!

Isn't that used for hot smoking? Not sure how you'd cold smoke bacon in that.

 

[GadgetGuy]

Isn't that used for hot smoking? Not sure how you'd cold smoke bacon in that.

If I remember correctly, part of the instructions tell you to smoke it in the oven. I'll look.

 

[medtran49]

When we have made bacon, it gets hot smoked, though at a pretty low temperature. Craig smoked the speck I cured over alder. The regular bacon he cured was probably smoked over pecan.

Technically, you can eat bacon, pancetta, speck, guanciale, etc., as they are without further cooking, after the initial curing and smoking when appropriate, but I prefer cooking them further to render some of the fat and crisp.