Thanks for the video! I've made cold smoked bacon many times with a friend (great results) but only tried hot smoked once with very disappointing results. After watching your video I realized what we did wrong: too low, too slow, like how you had it set at the beginning. Going to try it again soon.
Looks good. I do the brown sugar, salt, cure, cracked black pepper, and real maple syrup. I am not a drinker so I don't know what bourbon taste like, but I may try that one . Love your videos. I also smoke at 200 it temp to 140 I then wrap and the temp goes to 145. I leave them till room temp then refrigerate till next day, like you did. then slice.
Interesting ... we smoked a whole duck in the indoor smoker during development and It was great! You have me wondering if maybe the smoked duck fat could be used for frying a side of fries/potatoes 🤔
I'm with you on being able to disarm the base heater. I'd even volunteer to alpha test a firmware update. But, under what conditions would you smoke at 140? Remember, low and slow is a race against potential spoilage. Especially with poultry.
Looks tasty! The nitrates (pink salt) are not necessary, and are a risk factor for colon cancer. Any more, since the bacon isn't expected to be shelf-stable, they're really there to retain the pink color of the meat. If you're going down the brine road, there's always pastrami! Really similar process, just a different brine, and the finished product doesn't need to be further cooked.
I've been making homemade bacon for years. Just can't get into hot smoked bacon. So a-maze-n cold smoke generator and WSM it stays. Best brine is dry: 1 part salt, 1 part brown sugar, 1/4 part black pepper, some pink salt. Best bacon ever.
heck yeah thanks Rick, been wanting to try making my own bacon with this at some point
Can't wait to try this one. Just successfully did a ham. The Bomb. Thanks much.
Thanks for the video! I've made cold smoked bacon many times with a friend (great results) but only tried hot smoked once with very disappointing results. After watching your video I realized what we did wrong: too low, too slow, like how you had it set at the beginning. Going to try it again soon.
That's awesome! I must make some! Thanks much for doing this bacon cook👍😊
Looks good. I do the brown sugar, salt, cure, cracked black pepper, and real maple syrup. I am not a drinker so I don't know what bourbon taste like, but I may try that one . Love your videos. I also smoke at 200 it temp to 140 I then wrap and the temp goes to 145. I leave them till room temp then refrigerate till next day, like you did. then slice.
Don't even like bacon, but this looks promising
Great video, can you try making smoked duck?
Interesting ... we smoked a whole duck in the indoor smoker during development and It was great! You have me wondering if maybe the smoked duck fat could be used for frying a side of fries/potatoes 🤔
@@ricksuelThat sounds like a delicious idea, please consider making a video!
Get those Bacon wrapped Tomahawks ready
Can we please lower the smoke temp to 140 and have the ability to turn off the base heater for cold smoking with a firmware update? :'(
I'm with you on being able to disarm the base heater. I'd even volunteer to alpha test a firmware update. But, under what conditions would you smoke at 140? Remember, low and slow is a race against potential spoilage. Especially with poultry.
This is a game changer. I live in an apartment. I want to cure my own meat.
Rick do you think it would be same/better/worse if you just let it continue at 170 degrees and spend some more time ?
Yes, I think it might be even better if I had let it go at 170. I just ran out of time and decided to bump it up a bit.
Looks tasty!
The nitrates (pink salt) are not necessary, and are a risk factor for colon cancer. Any more, since the bacon isn't expected to be shelf-stable, they're really there to retain the pink color of the meat.
If you're going down the brine road, there's always pastrami! Really similar process, just a different brine, and the finished product doesn't need to be further cooked.
Tell me about your black gloves, please.
They are just plain disposable nitrile gloves for food safety.
I've been making homemade bacon for years. Just can't get into hot smoked bacon. So a-maze-n cold smoke generator and WSM it stays. Best brine is dry: 1 part salt, 1 part brown sugar, 1/4 part black pepper, some pink salt. Best bacon ever.