lougord99 wrote:I like the maple syrup taste to the bacon.
That's not my thing but obviously, a lot of people do. It's pretty much iconic.
Finished up my bacon with fairly good results. I ended up doing a 7-day cure, flipping it over every day during that time. As I mentioned, it had been a while since I'd done this but I think I got the cure time just about right. After 7 days, I rinsed it off thoroughly with cold water, then I dried it on a rack in the refrigerator for one day to develop a pellicle, which helps smoke adhere to the meat. After that, it was time to smoke it . . .
Meat HookI love this kooky-looking but extremely functional tool, even though it's a textbook single-tasker.
Meat, HookedSo much better than a tie rack!
Horizon CookerApple wood and a bit of lump charcoal. As long as I share the end product, the neighbors don't seem to mind the smoke too much.
Belly HangingThe upright chamber is perfect for smoking items at slightly cooler temperatures. It still gets warm in there but with the dampers closed down 95% on the fire box and the chimney open just a hair, I was able to keep it around 150F.
BaconOnce it's out of the smoker, I guess it's officially bacon. This smoked for about 4 hours. As you can see, it got a bit hotter than I'd hoped for. And not having the additional shield of the skin did not help matters. But in the end, it's completely within acceptable parameters.
Bacon & Takeda Classic Sujihiki, 310mmIt doesn't get a ton of use but I knew this "little" unit would come in handy from time to time!
To "test" it out, I cooked up a few slices for the family this morning . . .
BaconGood morning!
Now, I've got a nice stash of homemade bacon just in time for BLT season (and a bunch to give away, too).
=R=
Same planet, different world