Had a conversation, aka messaging , with 10-5 about his bacon recipe and was wondering if anyone else has tried to do it minus the brown sugar and maple syrup and used black pepper??? Wanted to try and make some pepper bacon, since it seems to fly off the plate at the family events. Let me know what you guys think and if there is another idea out there that is as simple as the maple recipe but for pepper bacon!! Just in case you guys wondered the waiting process for the bacon sucks...........seriously 5-7 days, why not 5-7 hours LOL!!!
I crack my pepper right before iput it in the smoker and rub it in and it stays on and adds alot of flavor
That my friend is what makes it taste so good. The wait!! after you rinse the Bacon reapply the Fresh Cracked then let it sit over night and smoke in the AM.
Quote from: Tenpoint5 on January 13, 2011, 06:20:18 PM
That my friend is what makes it taste so good. The wait!! after you rinse the Bacon reapply the Fresh Cracked then let it sit over night and smoke in the AM.
Hate you and your wait time!!! LOL!!!
Quote from: wkahler on January 13, 2011, 06:42:15 PM
Quote from: Tenpoint5 on January 13, 2011, 06:20:18 PM
That my friend is what makes it taste so good. The wait!! after you rinse the Bacon reapply the Fresh Cracked then let it sit over night and smoke in the AM.
Hate you and your wait time!!! LOL!!!
But WE LOOOOOOVVVVVEEEE YOU!!! ;D ;D ;D
Stay tuned to see what happens in yet another love hate relationship on the next episopde of "The Cured Smoker"
Quote from: jiggerjams on January 14, 2011, 07:00:31 AM
Stay tuned to see what happens in yet another love hate relationship on the next episopde of "The Cured Smoker"
Just wait until after he slices it up and fry's that first piece. He will come around.
You are sooo right, that first slice is like taking the bait.
Quote from: jiggerjams on January 14, 2011, 07:17:04 AM
You are sooo right, that first slice is like taking the bait.
Hence the moniker under my name. "Bacon is the Crack Cocaine of the Food World!!"
How true how true....now pass me over one of them bacon boulders and a lighter ;D
You guys are great!!! Well got it int he fridge and waiting for the first round of flipping it over. I guess now i know at the local butcher to only order on fresh belly, seeing as they where almost 9lbs. So now i have about 17lbs in the fridge and hoping to get it all done and do on half of a in pepper and then leave the rest with the original 10-5 recipe. So needless to say i need to find a way to make it work out on my Trager for the smoking. Thinking of sitting it up on some racks to keep it off the heat directly and let it get more of a smoke then a cook on it.
I've done it on my Traeger... Works great.
Just run it on 'smoke' or 180 (if you have the 180 controller).
I did prop my bacon up on some inverted Bradley racks just to get it a little farther away from the heat.
If you have some jerky racks and some bricks - that would do the trick as well.
Quote from: squirtthecat on January 14, 2011, 11:23:05 AM
I've done it on my Traeger... Works great.
Just run it on 'smoke' or 180 (if you have the 180 controller).
I did prop my bacon up on some inverted Bradley racks just to get it a little farther away from the heat.
If you have some jerky racks and some bricks - that would do the trick as well.
Thats what my plan was, i bought some bradley racks on ebay and us them for my eggs when i smoke them. About how long did you do it for and what IT did you pull it at???
Quote from: wkahler on January 14, 2011, 01:00:19 PM
Quote from: squirtthecat on January 14, 2011, 11:23:05 AM
I've done it on my Traeger... Works great.
Just run it on 'smoke' or 180 (if you have the 180 controller).
I did prop my bacon up on some inverted Bradley racks just to get it a little farther away from the heat.
If you have some jerky racks and some bricks - that would do the trick as well.
Thats what my plan was, i bought some bradley racks on ebay and us them for my eggs when i smoke them. About how long did you do it for and what IT did you pull it at???
I just did 2 slabs in my MAK pellet burner. Laid them directly on the surface but if you want them off the surface, take your Bradley racks and turn them upside down and place the slabs on them and put in your Traeger. I usually go to an IT of 150-152 and take them off.
Quote from: KyNola on January 14, 2011, 01:48:09 PM
Quote from: wkahler on January 14, 2011, 01:00:19 PM
Quote from: squirtthecat on January 14, 2011, 11:23:05 AM
I've done it on my Traeger... Works great.
Just run it on 'smoke' or 180 (if you have the 180 controller).
I did prop my bacon up on some inverted Bradley racks just to get it a little farther away from the heat.
If you have some jerky racks and some bricks - that would do the trick as well.
Thats what my plan was, i bought some bradley racks on ebay and us them for my eggs when i smoke them. About how long did you do it for and what IT did you pull it at???
I just did 2 slabs in my MAK pellet burner. Laid them directly on the surface but if you want them off the surface, take your Bradley racks and turn them upside down and place the slabs on them and put in your Traeger. I usually go to an IT of 150-152 and take them off.
When you say upside down you mean fatty side up or down?? Also was thinking on the pepper bacon idea, but pepper on only one side or on both sides of the slab???
Fatty side up. Turn the Bradley rack upside down so it is raised off the surface of your Traeger and place the bacon slab fatty side up on top of the Bradley rack.
Quote from: KyNola on January 14, 2011, 03:00:04 PM
Fatty side up. Turn the Bradley rack upside down so it is raised off the surface of your Traeger and place the bacon slab fatty side up on top of the Bradley rack.
10-4 good buddy!!! LOL 10-4 on the 10-5 thread LOL!!!
Bacon is on the smoker...........wish me luck!!
I just finished 20 pounds of bacon, and if I can do it anybody can :)
Good luck, and if you followed 10.5's recipe you will have success.
Go Bacon!
You got this! One piece of advice. When you fry up that first piece you have smoked, have someone standing behind you so you don't hit the floor after the first taste. :D It will be that good.
Looking forward to the pics!
:) :) Nice just check the IT it was around 120. The -6 this morning is making it a little harder to get it to the temp but its working its way up. Plan is to pull it off and wrap it up and put it in the fridge and slice on Sunday night. Very much looking forward to it, just hop i can stand to hold myself back. I am usually a little bacon crazy when it comes to eating it LOL!! :) :)
Well here is what we have so fare. One slab is off and ready to wrap up for over night storage. Do you guys trim off any of the fat on top??? The wife thought it looked a little excesive, but i was just going to role with it.
(http://i219.photobucket.com/albums/cc268/wkahler/Bacon001.jpg)
(http://i219.photobucket.com/albums/cc268/wkahler/Bacon002.jpg)
Almost looks like you left the skin on????? If so, it's got to come off.
Quote from: schneep on January 22, 2011, 01:26:57 PM
Almost looks like you left the skin on????? If so, it's got to come off.
I was thinking that also
Not he skin was off , the way i requested it from the butcher, just has a lot of fat on the top of it in the middle. That might be the fact that the pigs it came from where from a local farmer and not a mass production farm................dont't know but it is sliced and taste GREAT!!
I knew it would!!
If you want the MAX pepper you can have, use the dry cure and drive that cracked pepper in with a bread roller. I lean on it pretty good until I see that is not just going to fall off. I could not decide what I wanted for flavor Maple or pepper. Now I do both, but use maple powder in the mix to avoid the cost of pure maple.