Pulling the skin to make bacon

[Tenpoint5]

Yeah what Cliff said above. That was just a discussion between us. That you guys just get to see! Is that bacon done yet?

[RAD]

I got called in to work and just got home. So this is going to have wait until tomorrow. I hope it's ok to leave it in the fridge another night to air dry.

[TentHunteR]

I got called in to work and just got home. So this is going to have wait until tomorrow. I hope it's ok to leave it in the fridge another night to air dry.

As long as the edges don't dry out and get hard it will be fine. In fact the extra day gives the salt & flavors more time to equalize throughout the bacon.

[RAD]

Thanks. It's been smoking for just over two hours. My smoker fluxed a lot today so most of the chamber temp was between 120 and 150 and now it is going between 150 and 170. Keeping an eye on it.

Question - How long do I need to let it cool before slicing?

[TentHunteR]

Question - How long do I need to let it cool before slicing?

I like to wrap it, or put it in a lidded container for 48 hours before slicing. This allows time for the smoke to permeate throughout the bacon.

Of course you're going to sneak a slice or two sooner I bet - and Who could blame you? 

[RAD]

Question - How long do I need to let it cool before slicing?

I like to wrap it, or put it in a lidded container for 48 hours before slicing. This allows time for the smoke to permeate throughout the bacon.

Of course you're going to sneak a slice or two sooner I bet - and Who could blame you? 

Thanks that is what I was missing.

[RAD]

How long does it typically take for this to get to IT of 150? Just want to make sure I am not over cooking this.

[RAD]

Pulled at 150 IT. I didn't realize how long the smoking process took. Just like anything else, it's done when it's done.

I will cover it and make slices in a couple of days.

How does the color look?

[attachment deleted by admin]

[muebe]

Looks good to me RAD!

[smokendevo]

That is some fine looking bacon Rad. Nice thing about taking the IT to 150-152 you get to eat it right off the smoker

[Pappymn]

Looks excellent!

[TentHunteR]

Yep, it takes a while to come up that final 10° or so.  The color is perfect RAD! 

Now sneak yourself a piece or two and put the rest it in the fridge for a couple days!  If we hear any excessive moaning coming from your direction, we'll know you're sneaking more than you should! 

[RAD]

No way this was going away without a taste test. If putting it in fridge for a couple of more days only makes it better then I'm in luck. Not too salty or sweet. Smoke flavor was very light and I really like the taste. I can't wait to use the slicer and get real nice slices.

I will be bring this and some of the cheese I smoked to work for the guys this week.


[attachment deleted by admin]

[smokendevo]

So I'm guessing your hooked on home made Rad?? 

[RAD]

So I'm guessing your hooked on home made Rad?? 

All I can say is "I MADE BACON" "I MADE BACON"