Icefever Posted May 22, 2020 Author Share Posted May 22, 2020 The bacon goes back in the fridge to dry once you've towel dried....I go for 3 maybe 4 days. Then vac-pac and freeze...just done the 3rd part today ready for youtube. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted May 22, 2020 Share Posted May 22, 2020 @Icefeveris not keen on his bacon smoked - so once it has been rinsed and dried, that is the time to smoke - 8-24 hours depending on the smokiness you prefer. After that vac pack and leave for 4-5 days in the fridge before freezing. Ice prefers his bacon green (unsmoked) but others prefer smoked. Both are good - it just depends on you personal preference. 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted May 22, 2020 Share Posted May 22, 2020 3 minutes ago, Wade said: @Icefeveris not keen on his bacon smoked - so once it has been rinsed and dried, that is the time to smoke - 8-24 hours depending on the smokiness you prefer. After that vac pack and leave for 4-5 days in the fridge before freezing. Ice prefers his bacon green (unsmoked) but others prefer smoked. Both are good - it just depends on you personal preference. I'm a green man myself. I find smoking can easily overpower the delicate bacon flavours for my preference. Everything else though, bring on the smooke ! Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 22, 2020 Author Share Posted May 22, 2020 Part #3 is now on the tube ..... 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted May 23, 2020 Share Posted May 23, 2020 Nice conclusion, or will there be another episode? The defrost & carve, then the whole debate on the best way to cook bacon. Lol. I like to double seal when I use the vac rolls too. For some reason unless you do they always leak I find, unlike the bags which is strange. Do you hand carve the slices or use a machine? I have a Princess slicer thing but think it might be a bit unrefined for slicing dry cure bacon. Perhaps my 11" Granton carver might be a better option? Cheers n Gone NIck Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted May 23, 2020 Share Posted May 23, 2020 Streaky Bacon underway. Day 2 of 14 Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 23, 2020 Author Share Posted May 23, 2020 19 hours ago, Skagg2000 said: Nice conclusion, or will there be another episode? The defrost & carve, then the whole debate on the best way to cook bacon. Lol. 🤣 No #3 is the end of this trilogy 19 hours ago, Skagg2000 said: Do you hand carve the slices or use a machine? Both Skagg...for a couple of rathers a very sharpe knife...for bigger lots I have a slicer, which can be a PITA at times. 19 hours ago, Skagg2000 said: Streaky Bacon underway. Day 2 of 14 Your streaky may be ok after 10 days as it's a small joint....not thick like loin. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted June 28, 2020 Share Posted June 28, 2020 Well the dry cure Back is done & packed. Just cold smoking the other joint with Maple though it's proving a PITA as the dust keeps going out, dunno why, it's dry I always struggle with cold smoking for some reason. Anyhow, please with the results so far, next step is to try it! Thanks again to @Icefever & @Wade for the advice & encouragement 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 28, 2020 Author Share Posted June 28, 2020 Great job done Skagg...cold smoking can be a Pita...my last smoke I had to relight the dust a 2nd time... Ice. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted June 28, 2020 Share Posted June 28, 2020 I wish I had only had to light it again twice! It seems to be going steady now though. blimmin stuff Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 29, 2020 Author Share Posted June 29, 2020 @Skagg2000 You say the dust was dry....have you tried putting some dust in a small glass bowl and into the microwave for a minute or so??? you'll be surprised how much vapour comes out of it.. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted June 29, 2020 Share Posted June 29, 2020 That looks fantastic, brill effort. I have one hand on the brown sauce bottle ready. 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted June 29, 2020 Share Posted June 29, 2020 5 hours ago, Icefever said: @Skagg2000 You say the dust was dry....have you tried putting some dust in a small glass bowl and into the microwave for a minute or so??? you'll be surprised how much vapour comes out of it.. Ice. Not tried that Ice. perhaps that's my issue. I keep it in the shed in a zip bag with the other smoking wood. Daft question, how do you tell the moisture is coming out when you microwave it? Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 29, 2020 Author Share Posted June 29, 2020 You'll see steam coming off it if it's damp...trust me...you may have to cook it 2 or 3 times 👍 Ice. Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted June 29, 2020 Share Posted June 29, 2020 A little recipe/creation fave of mine, split a sausage length ways ,don't cut all the way through. Spread Mustard in the sausage and fill with cheese.Wrap with some of your lovely Bacon 🐷 and secure with a cocktail stick. Then oven or Grill. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 30, 2020 Author Share Posted June 30, 2020 @Gaza the Instructor shiver me timbers...I like the sound of that...one for the "to do " list..👍 Ice. Quote Link to comment Share on other sites More sharing options...
sotv Posted June 30, 2020 Share Posted June 30, 2020 4 hours ago, Icefever said: @Gaza the Instructor shiver me timbers...I like the sound of that...one for the "to do " list..👍 Ice. Thought of you the other day, when I came across this recipe for a Bacon Sausage using your meat grinder. Bet using some homemade bacon would go well in this? Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 30, 2020 Author Share Posted June 30, 2020 Thanks @sotv mate....looks great...that is a defo on the to do list.....where my grinder....watch this space. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted July 1, 2020 Share Posted July 1, 2020 On 6/29/2020 at 9:19 AM, Gaza the Instructor said: That looks fantastic, brill effort. I have one hand on the brown sauce bottle ready. now there is the great debate, brown or red........... cheers n gone Nick Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 2, 2020 Author Share Posted July 2, 2020 6 hours ago, Skagg2000 said: now there is the great debate, brown or red........... Brown on bacon...red on sausages & chips....that's the law in this house...😆 Ice. Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted July 2, 2020 Share Posted July 2, 2020 Brown on Bacon thats a deffo. Red on chips yum yum. But IMHO Sausages of quality should be saluted with Colemans Mustard. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 3, 2020 Author Share Posted July 3, 2020 You have a very good point there Gaza...👍 Ice. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted August 9, 2020 Share Posted August 9, 2020 On 6/29/2020 at 2:28 PM, Skagg2000 said: Not tried that Ice. perhaps that's my issue. I keep it in the shed in a zip bag with the other smoking wood. Daft question, how do you tell the moisture is coming out when you microwave it? Cheers n Gone Nick @Icefever Excellent tip. Tried it this weekend & managed to continuously produce cold smoke with a ProQ generator loaded with Apple dust for 12 hours Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted June 18, 2022 Share Posted June 18, 2022 On 5/22/2020 at 4:53 PM, Skagg2000 said: I'm a green man myself. I find smoking can easily overpower the delicate bacon flavours for my preference. Everything else though, bring on the smooke ! Cheers n Gone Nick I just thought I'd add an update to this statement. Since cold smoking my own dry cure bacon I rarely have it green now. Being able to control the subtle favour & the wood used makes all the difference. The damage was probably done as a child being fed that overpowering smoked "flavoured" stuff from the supermarkets. I'm officially a convert! Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
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