Hanging bacon without hooks

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Hanging bacon without hooks

Post by ssorllih » Mon Mar 25, 2013 18:15

I don't make great slabs of bacon so I don't need great numbers of accessories. In the past I have smoked the bacon on a mesh rack but have wanted to hang it to avoid the mesh marks. String is cheap and I have lots so I used some. Image
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Post by CrankyBuzzard » Mon Mar 25, 2013 22:13

I kinda doubt the old timers had stainless hooks and probably did something like this as well.

Except ol CB, word has it that he invented the bacon hook way back when! :shock:

Charlie

(yep, still alive, just working a lot)
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Post by ssorllih » Tue Mar 26, 2013 01:54

just encountered one of the joys of smoking bacon in the winter time, or early spring if you prefer. The interior of the smoker is 160°F and the bacon is at 134°F and when it hits 145°F all I need to do is let the fire go out because the night time temperature is going down to about 34° F tonight.
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Post by ssorllih » Tue Mar 26, 2013 13:47

12 Hours over oak and heated to 141°F. Image Image This was cured with 1.5 % salt .25% cure#1 and a tablespoonful of apple cider molassas made by boiling a gallon of cider down to 10 ounces. The slices are wont to burn in the skillet so I will have to bake this but the taste is unique and good.
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Post by Butterbean » Tue Mar 26, 2013 16:13

Looks good.
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Post by Chuckwagon » Tue Mar 26, 2013 16:30

Nicely done ol' pal!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by CrankyBuzzard » Wed Mar 27, 2013 00:34

Looks great!

Put a dribble or 2 of olive oil in the pan to assist with the fry.

I need to come for breakfast soon!

Charlie
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Post by ssorllih » Wed Mar 27, 2013 00:38

I just add bacon fat from the last rasher. I baked some this afternoon 350° Still wanted to get too dark. The jury is still out on the taste. I think i will stick with the cane sugar molassas.
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Post by ssorllih » Wed Mar 27, 2013 00:39

I just add bacon fat from the last rasher. I baked some this afternoon 350° Still wanted to get too dark. The jury is still out on the taste. I think i will stick with the cane sugar molassas.
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Post by Bubba » Wed Mar 27, 2013 00:43

Hi Ross,

That bacon looks perfect!
Ron
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Post by ssorllih » Wed Mar 27, 2013 00:54

Thanks! i have not complaint with the looks. I experimented with the sugar using apple cider molassas instead of cane sugar molassas and I have to decide about the taste. I think that i like it but it is different.
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Post by ursula » Wed Mar 27, 2013 01:06

That's a really neat idea Ross. Your bacon looks divine!
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Post by Chuckwagon » Wed Mar 27, 2013 05:43

Ross, did you use hickory to smoke it? The pellicle is rather light. Just curious.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Wed Mar 27, 2013 13:36

Used oak.
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Post by ssorllih » Wed Mar 27, 2013 14:30

Maybe the fact that it was cold in the smoker most of the time would explain the lack of color. The flavor and smell is what would be expected.
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