Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: Gunny on September 03, 2016, 02:28:16 PM
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I bought a 12"
First one I've ever used one....
Question....If you were smoking homemade bacon on a pellet grill, would you proceed normally after the tube?
The way I do it after it's cured, put mine on Smoke till meat reaches 150IT
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I bought a 12"
First one I've ever used one....
Question....If you were smoking homemade bacon on a pellet grill, would you proceed normally after the tube?
The way I do it after it's cured, put mine on Smoke till meat reaches 150IT
There are a number of variations that folks use - based mostly on the desired smoke profile of the finished product.
Check the Charcuterie section for a lot of ideas on methods of curing and smoking bacon.
But - for me - I will cold smoke my bacon/bellies for 4-6 hours size dependent - then kick the pellet girl on ( on a MAK - smoke mode will oscillate 165-175F) until IT reaches 150-154F.
If you have not tried the Cider Mill inject/wet brine recipe yet...you are in for a treat when you do. My favorite so far.
Congrats on the new grill. I would highly recommend that you put your fatty cuts on a wire rack above a pan to catch all of the stuff that could wind up in the belly of your pit. It is just so worth that little extra effort to prevent having to do the extreme cleaning that I went thru with mine, because of my being a bit lazy about it.
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Question....If you were smoking homemade bacon on a pellet grill, would you proceed normally after the tube?
The way I do it after it's cured, put mine on Smoke till meat reaches 150IT
Gunny, yep, the only thing you're doing differently is adding the cold-smoke step in between curing and your normal hot-smoke. So: Cure, Cold-smoke (with the tube), then Hot smoke to 150°.
You're going to love that smoker tube after you taste the bacon!
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Thanks for the help guys....ordered it today and doin the bacon Saturday....yea