So years ago i saw the best looking slab i have ever seen it was a double smoked slab and a beautiful golden brown. Reading on here with you ladies and gents doing souse vide cooks then giving it a ice bath then throwing it on the cooker for flavor started my old withered brain thinking. I do t do sv so i was thinkimg could i make the bacon smoke it throw it in tbe fridge to cool it off then resmoke it again ? Anyone see a problem with this im not a big bacon person but want to make some for a couple of birthday gifts with me being the guinea pig this time
Announcement
Collapse
No announcement yet.
Smoking bacon question
Collapse
X
-
Moderator
- Nov 2014
- 13689
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I don't know. This is an interesting approach. And I like it.
I guess if you could get the meat down in temp as fast as possible from the first smoke. I would take it off, throw it in a bag and shock it. Then put it in the fridge. You wanna get that temp down as fast as possible.
-
Club Member
- Sep 2015
- 8064
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
-
Club Member
- Jan 2016
- 301
- San Diego, California
-
Rec Tec 680
Weber Performer
Weber Rotisserie for kettle
Weber Summit
My old worn out Gasser for burgers
From what little I know, too many times from cold to hot-hot to cold times adds up to letting the bacteria get a hold so make sure you start out with something not likely to have made that trip before, I like the idea!
Comment
-
Just get (or make) a smoke generator and use that for a few hours before progressing to the final hot smoke/cook. That will give the extra "double smoke" flavor if that's what you're looking for. Be careful and use a nice mild smoke like apple. It is possible to have too much or too bold smoke (hickory) and end up with a bitter product.
Comment
-
Charter Member
- Mar 2015
- 611
- Melbourne Australia
-
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
That's actually a very good idea!
Being a cured piece of meat i wouldn't worry about the bacteria issue much - the salt and sodium nitrite will keep them at bay. Just follow Spinnaker's recommendation of rapid chilling ( you can never be too careful ) and you'll be OK. But I have to agree with HorseDoctor that you can oversmoke - good idea to be the guinea pig first.
​​​​​​​There is another option to get extra smoke on the bacon: cure, freeze and smoke from frozen.
Comment
Announcement
Collapse
No announcement yet.
Comment