Alright folks, I'm back, with a license to post pictures 
I did some homemade bacon yesterday, and it turned out to be just about the best bacon I've had. Just wanted to post some LARGE pics in here for you to see.
I didn't read up on any bacon recipes in this forum beforehand on purpose. I wanted to experiment, so now that I've done them I will compare with your recipes and learn.
I went to my local butcher and bought some really nice bacon. He insisted on me getting them bone-in (i.e. with ribs), but I disagreed and got me some boneless bacon with the skin on, around 2lbs. I don't particularly like pork scratchings though, so I removed the skin. I decided to cook the bacon like I cook a pork butt, so I dry brined it for 3 hours (didn't have more time), and then put it on the grate for smoking with apple wood. I had the temperature in my Big Green Egg set pretty dead on 230° F for about 3.5 hours, and then I cranked it up to 300° F for the last hour. I wanted to get good caramelization.
After the bacon hit 122° F I brushed them all over with some Canadian Maple Syrup (Maple Joe's), and left them until they hit 175° F, when I brushed them with a second layer of syrup. I removed them when the internal temp was 194° F (was so hungry I didn't want to wait anymore...), and let them rest for 30 minutes.
Done deal, the bacon looked fabulous, so I served it with a generous amount of cole slaw and a nice cold beer. Epic win, I must say. I will do this over (and over), it was so good.
As you see I didn't smoke the bacon so that I could (later) slice and cook in the kitchen like you do with regular store-bought bacon. My grand-dad used to eat his bacon like this, so I like to think of it as a hommage of sorts.
The bacon, just removed the skin on this one:
My Big Green Egg, just added the apple wood:
Bacon in the making:
Getting close now...:
And here you go, how 'bout that color, anyone hungry?
Sliced, ready to serve:
So, what would I do differently? Two things:
1. Put a drip pan underneath, with some baked beans. What was I thinking? Completely missed it. Shame on me.
2. Add more smoke. A cut of meat like this with a lot of (not marbled, but layered) fat can take a lot more smoke. Hit it hard!
I did some homemade bacon yesterday, and it turned out to be just about the best bacon I've had. Just wanted to post some LARGE pics in here for you to see.
I didn't read up on any bacon recipes in this forum beforehand on purpose. I wanted to experiment, so now that I've done them I will compare with your recipes and learn.
I went to my local butcher and bought some really nice bacon. He insisted on me getting them bone-in (i.e. with ribs), but I disagreed and got me some boneless bacon with the skin on, around 2lbs. I don't particularly like pork scratchings though, so I removed the skin. I decided to cook the bacon like I cook a pork butt, so I dry brined it for 3 hours (didn't have more time), and then put it on the grate for smoking with apple wood. I had the temperature in my Big Green Egg set pretty dead on 230° F for about 3.5 hours, and then I cranked it up to 300° F for the last hour. I wanted to get good caramelization.
After the bacon hit 122° F I brushed them all over with some Canadian Maple Syrup (Maple Joe's), and left them until they hit 175° F, when I brushed them with a second layer of syrup. I removed them when the internal temp was 194° F (was so hungry I didn't want to wait anymore...), and let them rest for 30 minutes.
Done deal, the bacon looked fabulous, so I served it with a generous amount of cole slaw and a nice cold beer. Epic win, I must say. I will do this over (and over), it was so good.
As you see I didn't smoke the bacon so that I could (later) slice and cook in the kitchen like you do with regular store-bought bacon. My grand-dad used to eat his bacon like this, so I like to think of it as a hommage of sorts.
The bacon, just removed the skin on this one:
My Big Green Egg, just added the apple wood:
Bacon in the making:
Getting close now...:
And here you go, how 'bout that color, anyone hungry?
Sliced, ready to serve:
So, what would I do differently? Two things:
1. Put a drip pan underneath, with some baked beans. What was I thinking? Completely missed it. Shame on me.
2. Add more smoke. A cut of meat like this with a lot of (not marbled, but layered) fat can take a lot more smoke. Hit it hard!
Attached Files
Awesome cook Henrik. I had seen a YouTube video once on pulled pork belly which looked good. Sliced like you did would be good too I'm sure.
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