Beap52 811 #1 Posted January 8 Whereas it was going to be a miserable day here in southwest Missouri, I decided it as a good day to double smoke a supple of bacon. Our son in law showed up last week with ten pounds of "restaurant style" bacon. (What ever restaurant style is--just looked like a big box of thin sliced bacon.) We ended up with about 20 bags of bacon of eight slices each. Then this afternoon, I played with model train. 5 6 4 Share this post Link to post Share on other sites
ebinmaine 67,494 #2 Posted January 8 Bacon. 🥓 🥓 🥓 ❤️ 1 Share this post Link to post Share on other sites
Pullstart 62,867 #3 Posted January 9 Woah! Yum! Have you explained the process before? It seems you’ve mentioned it maybe? Either way, I have been known to re-smoke a smoked ham from the store. How does twice smoked bacon fare compared to once smoked? Share this post Link to post Share on other sites
D_Mac 8,618 #4 Posted January 9 3 hours ago, Pullstart said: How does twice smoked bacon fare compared to once smoked? Twice as good. 1 1 Share this post Link to post Share on other sites
Beap52 811 #5 Posted January 10 12 hours ago, Pullstart said: Woah! Yum! Have you explained the process before? It seems you’ve mentioned it maybe? Either way, I have been known to re-smoke a smoked ham from the store. How does twice smoked bacon fare compared to once smoked? I think I discussed twice smoked bacon last winter. What I'm doing is using my cold smoke pellet smoke generator. I sit the generator on the shop floor inside a metal collection box with a 4" flexible aluminum dryer vent heading upwards to a shelf with a hole that allows the smoke to flow inside one of the Brinkman smokers. The bacon is laid on the grill and allowed to absorb the smoke for about 2 1/2 hours. It indeed is "Twice as good." My wife really likes the double smoke bacon and uses it in navy beans. I only smoke when the temps are no higher than mid thirties. Of course it's not cooked but frying a cast iron skillet full sure makes the kitchen smell good. I too have double smoked hams--that's good eatin' right there! I've also smoked corned beef. It's usually on sale after St. Patrick's Day an once smoked it's pastrami. When we are camping, we always bake biscuits or cinnamon rolls, trout over an open fire on my special built Brinkman smoker. Share this post Link to post Share on other sites
