Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: GusRobin on August 06, 2020, 09:00:04 PM
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Decided to make some bacon. Did a dry cure on it for 8 days, removed from ziplock, rinsed and in the fridge for 2 days. Then into the Bradley for 2.5 hrs of cold smoking with hickory in the Amazin tube.
Here it is hanging in the smoke
(https://i.imgur.com/OFqzLim.jpg)
After the smoke put it back in the fridge for a day. Next day back in the Bradley and cold smoked for another 2 hrs.
Here it is after it was all done before slicing.
(https://i.imgur.com/s34bVKm.jpg)
Sliced it into 12 piece packets and vac sealed.
(https://i.imgur.com/5hHe1T2.jpg)
Now here is additional picture.
(https://i.imgur.com/bHi7MmS.jpg)
It is of my bandaged finger. For the first time in the many years I owned the slicer, i did a bone head move and sliced a piece of finger. It wasn't so much a deep cut, but a wide slice across the finger. I couldn't stop the bleeding. So that is why I spent the afternoon at the Emergency Room. Oh well, it was probably the longest i have been anywhere since all this crap started.
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that bacon looks incredible. One of these days I'm going to have to try making bacon. cuts are something I always caution about when doing slicing and dicing, glad to hear it wasn't anything serious.
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Gus, that bacon looks extra good...the finger, not so much.
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That injury sucks, but at least you have bacon. Well done!!!
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Looks really good on the bacon Gus. Sorry about the finger.
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Bacon looks good but dang on the finger. I have done that NO FUN :-[
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I've seen chicken fingers in the store but never Robin fingers. A new taste sensation?
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I've seen chicken fingers in the store but never Robin fingers. A new taste sensation?
Only if you are in a plane crash in the Andes
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Excellent looking bacon
Sent from my iPhone using Tapatalk
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I've seen chicken fingers in the store but never Robin fingers. A new taste sensation?
Only if you are in a plane crash in the Andes
Rump roast! ???