Making Bacon the real way!

Medicine Woman

Almost Self-Reliant
Joined
Nov 2, 2021
Messages
342
Reaction score
1,015
Points
155
That let’s me know I won’t make bacon unless I have an extra fridge I can use especially for that. I have thought about making a smoke shed but didn’t consider keeping it below 130F.
 

Okiepan

Almost Self-Reliant
Joined
Sep 14, 2021
Messages
212
Reaction score
602
Points
115
Location
Oklahoma
I cure it for a week then put in the smokehouse for 4-8 hours .
Turns out amazing.
 

Attachments

  • 94A6D6A2-EA3E-4A93-A5DE-C98A8CCC152C.jpeg
    94A6D6A2-EA3E-4A93-A5DE-C98A8CCC152C.jpeg
    242 KB · Views: 133

Medicine Woman

Almost Self-Reliant
Joined
Nov 2, 2021
Messages
342
Reaction score
1,015
Points
155
So do you put it in the smokehouse when it’s in especially cold day? It’s usually very warm here so I would have to wait for it to be very cool if I can’t go above 130°
 

Hinotori

Sustainability Master
Joined
Nov 2, 2011
Messages
5,386
Reaction score
11,051
Points
373
Location
On the foot of Mt Rainier
We bought a pellet cold smoker and I'm going to put some vent holes near the top of an old cooler. I bought some heavy duty cooling rack that fit in the thing really well. One hole in the bottom middle to connect the hose.

I want to do cheese. It's very hard to find actual smoked gouda. Usually they sell blended processed cheese product as smoked gouda. The real stuff is expensive at the store that does carry it.

A couple of the roasting racks I use for hot smoking fit in there and I could put an entire pork belly in as it's a big cooler.
 
Top