Double Smoked Bacon

[Beap52 811]

For the past three years, during the winter months I've been double smoking bacon.   It started when one of my wife's customers gave us so smoked bacon as a "thank you" for my wife helping them.  It was the best tasting bacon I had ever eaten so after some studying and internet searching I came across some guys that double smoke bacon.  From what I understand, the "smoked bacon" we buy is actually chemically smoked.  I guess it's injected with liquid like Liquid Smoke or something.  Basically I use pellets for smoking and a smoke generator attached to a 4" flex pipe into an old Brinkman smoker. I usually smoke three pounds at at time for 1 1/2 or 2 hours then package it and put in freezer.  The bacon is cold smoked so it is not ready to eat and still must be cooked.  I like to smoke the bacon when the temperature is in the 30's or so.   Something to do during cold winter months. 

[ebinmaine 67,557]

This is awesome.  Trina n I will be right over.  

 

 

 

What's the meat source?

 

[WHX?? 48,826]

3 minutes ago, Beap52 said:

 From what I understand, the "smoked bacon" we buy is actually chemically smoked.  

Correct... it's brined in sodium nitrates and other ingredients... fake smoke, maple, etc.

Gotta like what you doing ther. 

[Beap52 811]

8 minutes ago, ebinmaine said:

This is awesome.  Trina n I will be right over.  

 

 

 

What's the meat source?

 

We just buy bacon at the store.  Even the "cheap" bacon takes the smoke really well.  I like the thick sliced bacon and wife like thin.  Whoever does the buyin' gets to pick their preferred thickness.  The bacon may darken a little but not much after I smoke it.  It makes the house smell good after frying a skillet full.  "Come on down!"  I just took the pictures this morning.

[clueless 3,002]

8 hours ago, ebinmaine said:

This is awesome.  Trina n I will be right over.  

 

 

 

What's the meat source?

 

Down here the meat source is a 210 to 300 lb hog, not sure what it is up there.

[SylvanLakeWH 25,594]

1 hour ago, clueless said:

Down here the meat source is a 210 to 300 lb hog, not sure what it is up there.

Wait... you don't have the Costco meat isle down there...?  

[clueless 3,002]

22 minutes ago, SylvanLakeWH said:

Wait... you don't have the Costco meat isle down there...?  

Yea we do, but the bacon they sell still comes from a 250 to 300 lb hog.

[ebinmaine 67,557]

2 hours ago, clueless said:

Down here the meat source is a 210 to 300 lb hog, not sure what it is up there.

LOTS of answers there.  

😂😂😂

 

 

I was wondering if the OP raised their own meat animals.   

 

 

 

[Beap52 811]

10 minutes ago, ebinmaine said:

LOTS of answers there.  

😂😂😂

 

 

I was wondering if the OP raised their own meat animals.   

 

 

 

Not any more.  Used to help butchering hogs on grandpa's farms and the farm dad bought and where was row crop.   Mince meat pie, cracklings,--makes my double smoked bacon kinda look pitiful.  We lived on grandpa's farm for my first few years of life.  Our house a log house (that someone had sided with clapboard siding).  It had three rooms, living room, upstairs a bed room and a kitchen was built on in the back with small open porch mom would wash clothes on.  Somewhere I have a picture of me and my little brother in the living room sitting in a galvanized tub we took baths in. Right behind our house was grandpa's smoke house.  It was the scariest place on earth to me as a child.  There were steps leading up to the wooden structure and it was dark as pitch inside with a hole in floor towards the back that surely led to Hades.  That hole was where the smoky fire was built.  Grandpa hired me and a friend right out of high school to tear the old house down.  He ran a log chain through a couple of windows, hooked tractor onto the chain with the idea of just pulling that old house down.  That didn't work!  I don't remember the particulars of how the house was finally destroyed but I now wish it had been preserved.

[ebinmaine 67,557]

Love hearing/reading stories like that.  

[WHX?? 48,826]

That's what we should be doing @Pullstart get some pork bellies, brine them & put them on the smoker. The brine is dirt cheap prolly cut the cost of a lb in half. 

 

https://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe-1939446

 

Lots of others out there I'm sure. 

 

29 minutes ago, ebinmaine said:

Love hearing/reading stories like that.  

[Ed Kennell 38,199]

2 hours ago, Beap52 said:

Used to help butchering hogs on grandpa's farms

 

Yep, that's me on Harley before we turned him into bacon, sausage, ham, pork chops, puddin, paun haus, cracklins, and lard.....circa 1948.

 

That's my Dad in the bibs and Granddad to his left pulling Harley out of the scalding barrel.

 

 

 

 

 

 

 

 

[bc.gold 3,403]

One time raised hogs for meat our butcher left the rind on the roasts cutting it into 1" squares, tender juicey roast with cracken,

 

[clueless 3,002]

52 minutes ago, bc.gold said:

One time raised hogs for meat our butcher left the rind on the roasts cutting it into 1" squares, tender juicey roast with cracken,

 

That my friend is how your supposed to do it, now days you have to ask them to do it. 

[bc.gold 3,403]

Buying wieners from the auction none of which were gelded, if you've never gelded a young animal don't be squeamish. Not that difficult to do and your wife might like learning something new.

 

Pat and I did 10 in one morning.

 

If you like gamey meat don't geld them.

Edited January 8, 2023 by bc.gold