Hi guys,
First time post for a long time reader.
I started dreaming about smoking meats a long time ago. I stumbled acrross this forum while researching smokers and have been a weekly visitor. I want to say thank you for all of the information on this board. It has helped me with the following:
Pork Butts: at least 20 since I got the smoker in June. Rubbed and marinated with CYM and pork rub over night, Hickory and Mesquite, FTCed. All have been excelent.
Brisket: Just a small one, rubbed and marinated overnight, Mesquite, Over Cooked but still OK. It came to temp alot faster than I though.
Chickens: Brined, rubbed, beer canned, Mesquite, Finished in the oven.
The best chicken I have ever had.
Turkey for Thanksgiving: Brinned, Rubbed, Mesquite, Finished in the oven. Rave reviews from alot of familey and friends. (I will be useing the Big Easy to crisp the skin for Christmas.)
Thank you to everyone who has provided me with all the info on this board. I have fun learning from everyones mistakes and reading the advice given on how to get the best results.
Now my question;
I have been doing pig candy in the oven for some time now. Since the bacon is already smoked, how much better is it from the smoker?
Merry Christmas and Happy New Year!!! :)
Is the bacon you're getting pre-smoked? I can't really give you an answer other than to say try doing it in the smoker and decide which you like best. I always find the items I smoke myself to be better because I control the amount of smoke, type of smoke, etc., but that's jumt my opinion.
SD
I've been thinking about going all out and doing some buckboard bacon then using that for the Pig Candy.
I mostly just use center cut bacon as it doesn't have as much fat.
OK I must have missed this one. What is Pig Candy and what is the recipe. It just sounds like something my Doc aint gona like but I'm gonna love!!
Smokey ask your meat guy for a belly and make your own bacon.
Ohh Man are you in for a treat!!
Pig Candy Oven Method:
Lay sliced bacon out on a rack. ( I like to use a cooling rack over a sheet pan.)
Mix Dark Brown Sugar and a teaspoon of cyanne pepper together and set aside. (Cyanne does not make this a spicy treat. It just adds some flavor)
Cook at about 350 until the bacon starts to firm up a bit. ( About ten min.)
Sprinkle generously with the brown sugar mixture and put the bacon back in the oven 180 deg from how you removed it.
Turn the the pan 180 deg every ten min or so until it is done.
You want the bacon to be crisp. It will firm up more as it rest.
Presto Pig Candy!
P.S. You will be tempted to make a small batch at first. You should plan on having time a materials to make more. The first batch will only last about 10-15 minutes.
W E L C O M E to the Forum Smokey 25!
Two questions:
1. How much Brown Sugar ?
2. How good would it be with homemade belly bacon, or even Canadian bacon (although it may not have enough fat)
welcome to the forum smoky
Welcome to the forum Smokey!
I see lots of mesquite in your first post above, sounds great to me!
Keep us posted! Congrats!
C
Posted in another thread check this guys bacon candy chicken
(http://sizzleonthegrill.com/user-forums/index.php?topic=199.0;topicseen)
I really pile on the brown sugar. I sugest starting out with a good bit, as the brown sugar melts it creats a cany coating on the bacon.
I haven't tried using canadian bacon.
As soon as I can get a belly cured and smoked Ill let you guys know how it turns out. Im also going to try store bought in the smoker.
Most of my local stores only cary mesquite and hickory pucks. I have also tried apple but I seem to keep coming back to the mesquite.
Hey Smokey, welcome to the forum. Don't be a stranger.