- Jun 12, 2014
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Porterhouse mid rare , no sides , beef…it’s what’s for dinner
Did you cold smoke it?First attempt at homemade bacon…not one dinner but was featured for several dinners/breakfasts…that has to count right?
Did you cold smoke it?
How long did you cure it?
I made some last year ... smoked with cherry wood. Best bacon I've ever had. Cherry wood is out of this world. (tried Oak, Mesquite, Apple, Pecan too)I cured it for like 9 days, was supposed to be 7 but I had a work trip get in the way. After that you rinse it off and let it sit uncovered in the fridge for 24-48 hours then I cold smoked it.
Only thing I’d change is a bit less salt and different wood. I smoked it in my egg and used my typical lump charcoal and post oak wood which maybe is too harsh for bacon. But I didn’t have apple wood or any fruity wood so I’ll try that next time. Still it was awesome
I made some last year ... smoked with cherry wood. Best bacon I've ever had. Cherry wood is out of this world. (tried Oak, Mesquite, Apple, Pecan too)
I let mine sit in cold water for a few hours to get the extra salt out. (in the fridge).
Then let it sit uncovered in fridge.
I tried a bunch of different woods but cherry tasted the best to me.It’s so much better than store bought bacon that’s for sure. Maybe I’ll try cherry then. Did you use only cherry? What type of smoker?
Stunning. The artistry on this is beautiful. The attention to detail is amazing and the color combinations are perfect.Cake for dessert. My cousin is one of the best cake bakers ever. She also paints arts & crafts.
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