I use my smoker as a low temp grill when I do bacon. I try to get thick cut bacon and I put it in my smoker and set the temp to 180-225. Most people, me included, cook bacon too fast. Let the bacon sit in the grill for 2-3 hours slowly cooking. It doesn't shrink down in size and the texture and taste is different. My preferred method is leaving the house while it is cooking so I don't lift the lid on the smoker every 20 minutes to stare at it.
Would you share a picture of your results next time. I would like to compare that with oven cooked. Tx
I usually prefer my bacon crispy, but probably the best I've ever had, was a nice thick slice off of a freshly smoked belly, medium rare. Some may consider this "undercooked" for pork, so this may only be for Very Brave Men Who Love Bacon. Rare treat.
I just read this thread wow!!! now I want a bacon burger, but I don't have any bacon I use bacon salt in a lot of different things, I always have that on hand
Seriously, a frickin' bacon wrapped onion ring ?? Never thought the deep fried Twinkie could be surpassed, and now...... Oooh, here's a thought- do up the bacon/ ring thing, then dip it in a Tempura batter and re-fry it. Pretty sure I just had one of those mini heart attacks.
Went out to dinner tonight, the drink special was a candied walnut infused bourbon manhattan garnished with a chocolate dipped bacon slice...I did not partake so no pics
I am smoking some bacon for a friend of mine today. It is too thin but it is better than pan fried. There is some shrinkage but not compared to frying. I put the bacon on at 1400hrs Took a pick at 1530hrs. It isn't ready yet. Temp is around 180-200
The bacon came off the smoker around 1600 hrs. Only smoked it around two hours but it was pretty thin. I did pick up some thick cut bacon from the store. Nothing special, just the basic store brand bacon. They want too much money for the good stuff. I buy the cheap stuff and put a little pork rub and brown sugar on it and hope for the best.
Ohiostihl, that looks good...... I'll have to try that... It'll be almost cool enough here to start smoking cheese....
I have been thinking of cold smoking. When I started smoking I always fixed stuff I could eat as a meal. Now I either want to eat it as a meal or smoke items that I can use in a recipe to enhance the flavor. Smoked cheese and nuts would add a lot of flavor to existing recipes.
Crappy weather day so I decided to make the best of it and grilled/roasted garlic, peppers, onions, and... BACON!!!! Wouldn't you know it...the skies opened up and the sun came out. Good day.
For some out of this world cooking demos, try Epic Mealtime on you-tube. Those "nutters" cook everything with bacon, and I mean everything. If memory serves me correctly, some bacon manufacturer up here was going to supply the bacon and have them promote it.
