dacjohns
Our Frustrated Curmudgeon
I'm in Athens, OH right now. How far away is that?
Makin' Bacon this morning. Step by step.
- Thread starter SKR8PN
- Start date
freemotion
Food Guru
Look out by your smoker at first light...If you see a crazy lady drunk on bacon, that is me! Or OFG....SKR8PN said:How long does it take to get from Massachusetts to Ohio??freemotion said:I'm packing right now.....
Farmfresh
City Biddy
BACON ........ 
I hope the three amigos at least got a bit of bacon grease on their dinner tonight.
I hope the three amigos at least got a bit of bacon grease on their dinner tonight.
FarmerDenise
Out to pasture
Oh yeah, I'm drooling all over the keyboard. 
Ohio is the place to be, I am heading east ------>
Special secret rub, copied and pasted
Ohio is the place to be, I am heading east ------>
Special secret rub, copied and pasted
- Thread starter
- #35
- Thread starter
- #36
SKR8PN
Late For Supper
Gina.....the thing to remember about your style of smoker, is the temp will be hotter the closer the meat is to the fire box, and cooler towards the smoke stack end. It is also harder to maintain the temp since the metal is kinda thin, but it is still a very workable smoker. I would highly recommend a digital remote thermometer. If it has a thermometer mounted in the lid, do not cook by it, until you can verify how accurate it is.TanksHill said:Wow, the recipe.I feel so lucky!!!
I'm calling the butcher tomorrow.
I have something that looks like this sitting in my yard. I have never used it to smoke anything. Do you have a link or a book you can recommend? After what I paid for bacon last week it can't hurt to try.
http://www.google.com/products/cata...3dC4LUjgTY7aCeCw&sa=title&ved=0CBUQ8wIwAjgA#p
gina
I have one like this http://www.amazon.com/Polder-Cooking-Thermometer-Timer-Clock/dp/B00004S4U0
I just stick the probe thru a potato and set it on the grate next to the meat. That way, you KNOW what temperature your cooking at.
When the meat is done, you also have a baked potato to go with it!
- Thread starter
- #37
Do you take questions?Salt "1/4 cup Kosher Salt,finely ground" Why specify Kosher salt (large flakes) and then say finely ground? Why not pickling/canning salt which comes finely ground to start with? If you have answer for that, do you measure out your Kosher salt and then grind it or grind it and then measure it. If you do it both ways you will find that the second way gives you a greater amount of salt than the first way.
Since I see no mention of a "cure"I assume your bacon requires freezing or refrigeration to keep it from going bad just like the stuff from the supermarket?
Since I see no mention of a "cure"I assume your bacon requires freezing or refrigeration to keep it from going bad just like the stuff from the supermarket?
freemotion
Food Guru
Around here, we can get both fine and coarse Kosher salt.
Thats great for you! can you remember the brands, I'll start searching again, to date I use Morton Kosher for coarse, and Morton pickling for fine. Because of the caking problem here in the humid south my salt shakers have iodized(sp) with an anticaking agent. Both the kosher and the pickling salts are transfered to airtight containers when the boxes are opened otherwice they turn into salt bricks! I have to be careful if the recipie does not specify which type of salt due to the big differences in bulk densities between the three types.freemotion said:
