Made some Triple Smoked Bacon, Let it cure for 7 days and then gave 3 hours of pecan and 6 hours of Apple over a 2 day period.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/002_zps0dbaadd1.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/024_zps47c0332c.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/025_zpsbf97851e.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/006_zps0cfe8342.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/001_zps52448061.jpg)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/007_zpsce9af3f7.jpg)
Wife made breakfast this morning and she likes crispy Bacon :) Best Bacon I have ever had!!
(http://i1343.photobucket.com/albums/o786/Keymaster2013/009_zps000913b8.jpg)
He!! Yah!!
I would call that a Grand Slam
Good lookin plate of grub too ;D
I see more bacon and shanks and ham in your future. Triple smoke and raw is the only way to go.
Real nice Aaron, so what was the temp inside the smoker during your cold smoke?
Quote from: devo on March 10, 2013, 01:31:02 PM
Real nice Aaron, so what was the temp inside the smoker during your cold smoke?
Anywhere from 50°F to 75°F Mostly about 70°. Kept the door cracked a 1" most the time while smoking.
Looking forward to triple smoking some bacon and have read Habs recipe as well as others but still have one question: the 3rd smoke is done as the first two (cold) for roughly 3 hours...is the smoke then turned off and the cabinet turned up to 180 until IT of 152, or keep the smoke going?
Beautiful! Plate me please!
Quote from: BrianD9765 on March 10, 2013, 03:07:38 PM
Looking forward to triple smoking some bacon and have read Habs recipe as well as others but still have one question: the 3rd smoke is done as the first two (cold) for roughly 3 hours...is the smoke then turned off and the cabinet turned up to 180 until IT of 152, or keep the smoke going?
I Did not go to an IT of 152° F just cold smoked. Your going to fry it in a pan anyway, why cook it twice. I'm sure others will have a different point of view :) I think if you followed Hab's Recipe to the T , you would cut the smoke after 3 hours.
I'd be all over that Bacon, Eggs and toast.
Great looking Bacon!
Please tell me that plate of goodness will be on my table in the morning!
Wow, that looks great.
Keymaster;
Nice looking bacon.
Quote from: BrianD9765 on March 10, 2013, 03:07:38 PM
Looking forward to triple smoking some bacon and have read Habs recipe as well as others but still have one question: the 3rd smoke is done as the first two (cold) for roughly 3 hours...is the smoke then turned off and the cabinet turned up to 180 until IT of 152, or keep the smoke going?
My recipe gives you a few options of what internal temperature to finish at; 137°F, which requires further cooking; or 150 - 152°F, which no further cooking is required, but can be if you want to. I generally will take mine up to 152°F, but may try 145°F, to see what the texture will be.
Since I fully cook mine, I do not cook it any further. I love the concentrated flavor of the bacon, as it comes from the smoker. I know that most love only crisp bacon, but frying changes the flavor. I generally will use my triple smoke in other recipes. For example, without any further cooking, I will thinly slice it for BLT's, dice it to add to salads whether they are green salad, or potato salad, I will even shave it and use it as a substitute for prosciutto. If I do cook it, I will only lightly brown it on both sides, and use it to top of a hamburger, or use in a grilled cheese sandwich.
If you are reading my recipe on the forum, it may not have been that clear, but the directions on the recipe site are clearer. If you are going to fully cook it, after you apply the third application of smoke, then you raise the cabinet temperature to 180°F.
YUM...drool....MY