Bacon

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Bacon

Post  Uncle Jack on Tue Dec 04, 2007 5:39 pm

Anyone out there smoked any thick sliced bacon on their ProQ?

I an looking for a little guidance so I don't have to do so much trial and especially error . . . water in the pan or no, best temp, how long to smoke . . . that sort of thing.

Thanks, U.J.

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Re: Bacon

Post  Mack on Wed Dec 05, 2007 9:17 am

Never done Bacon UJ, but I would hazard a guess that you want to slow grill it, similar to what Roxy does with his chicken bits, that is on the top grill without a water pan in, although he does use 3 stackers.
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Re: Bacon

Post  Uncle Jack on Thu Dec 06, 2007 1:41 am

Thanks Mack. Since I only have 2 stacks maybe I'll just run a dry pan on the 2nd stack instead of down by the coals.
U.J.

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Re: Bacon

Post  Roxy on Thu Dec 13, 2007 12:59 am

Is this bacon that you have made and are wanting to smoke or already made bacon you want to kick up by smoking..

If is pre-made I would suggest a low temp like 200 to 225ish should do ya.

If you have cured some bacon and want to smoke it I would go in the 160 to 170 range.
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Re: Bacon

Post  Uncle Jack on Thu Dec 13, 2007 9:14 pm

Thanks Roxy. One of the local butcher shops will slice it as thick as I want. I just want to kick it up with a nice sugar maple smoke flavor for the family breakfast at Christmas time.

U.J.

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Re: Bacon

Post  Roxy on Thu Dec 13, 2007 9:45 pm

Uncle Jack wrote:Thanks Roxy. One of the local butcher shops will slice it as thick as I want. I just want to kick it up with a nice sugar maple smoke flavor for the family breakfast at Christmas time.

U.J.

I really like double smoked bacon. Be sure to add some of your favorite rub with a bit of sugar in it to the bacon. You can also add a lot of brown sugar and make something called "Pig candy" which is freakin awesome.

You can smoke the bacon at low temps 170 to 180 for a while and allow to cool. Dont over cook it that way you can still fry it up when you want it.
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Re: Bacon

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