Cured Meats & Food Preservation > COLD SMOKING!

Cold Smoked Bacon

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GusRobin:
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



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.



Sliced it into 12 piece packets and vac sealed.



Now here is additional picture.



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.

bamabob:
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.

IR2dum:
Gus, that bacon looks extra good...the finger, not so much.

Cajunate:


That injury sucks, but at least you have bacon. Well done!!!

Lines:
Looks really good on the bacon Gus. Sorry about the finger.

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