KK Smoker Bacon

[MacKenzie]

I had some pork belly all ready for the arrival on the KK smoke generator. Today was the day to try it out.

I had a couple of things to learn, most important is make sure the wood in the smoker is going really well, in other words get enough of a fire at the beginning so that it will continue to burn. I also found out if you disconnect the tube from the pump and blow into the tube that will get things going too.

All in all it worked really well and I'm looking forward to slicing and tasting it tomorrow.

The first smoke from the generator-

The setup-

Bacon is smoked to IT 145F.

The flip side-

 One thing about this generator, if the fire dies down it is so much easier to relight than any other smoker I have. There is no problem getting at it or adding more fuel. 

Something that I did differently this time and it was to cold smoke for 2 hours without the lump basket in the grill. After that I put the meat in the fridge while I started up the KK, keeping the smoke generator going for the entire cook.

The outside temp. was 50F so I figured that it would be safe to do this. I'll find out tomorrow for sure.  

Edited October 14, 2016 by MacKenzie

[Aussie Ora]

Bacon yum yum looking good Mac

Outback Kamado Bar and Grill

[MacKenzie]

Thanks, Aussie . I hope I can sleep tonight.

[dstr8]

Yum & I can't wait to hear your tasting report but judging from the looks you've got a new winner MacKenzie!  

[Shuley]

So awesome!

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[Steve M]

That sure looks good. Never smoked my own bacon before but it is on the list. I'm curious how the "presmoke" method compares to just putting on the smoker for the duration.

[MacKenzie]

I finished my last bacon on Little Ms. Pebbles this morning, putting it on the grill adds a whole other awesome flavour to bacon.

After breakfast yesterday's slab of bacon was sliced up.

Packaged and is now in the freezer. I have about 10 packages.  

BUT I have not tasted it yet. !!!!!!!!

 

 

[Stile88]

That looks very yummy mac i bet it tastes out of this world with using your new toy 

[MacKenzie]

Thanks, Stile, tomorrow morning I'll know how it tastes.:) 

[alimac23]

Hey Mac I made some bacon this weekend too, love home cured bacon!

[tomahawk66]

Mac - your bacon looks epic! And very professional!! May I ask how you are slicing them?

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[bosco]

Following this post carefully Mac.  As soon as the straight rods show up on the site I will order the cold smoker with them.  

I would love for you to do a test with the smoke pot and smoke generator.  

[MacKenzie]

Thanks guys.  

@ tomahawk, I used a Global model G12. It has a 12 inch blade but the thing to watch out for when buying a slicer is the travel distance of the carriage. If the travel distance from the blade is too short you can't get the slab of meat to fit. 

Looks to me like you have some pretty dangerous slicers of your own.  

[MacKenzie]

Finally got to taste this bacon. I had a slice for breakfast this morning and could you ever smell the smoke, even the smoke detector gave a short burst of approval.

It is delicious if I say so myself.;)

 

 

Edited October 17, 2016 by MacKenzie

[Steve M]

Bacon is on my "to do" list this week

[MacKenzie]

That is great, Steve, can't wait to see what you do and hear what you think of it.:) Have you done it before?

[ckreef]

Looks delicious. 

[Steve M]

1 hour ago, MacKenzie said:

That is great, Steve, can't wait to see what you do and hear what you think of it.:) Have you done it before?

Never done it. I plan on visiting my butcher tomorrow and picking up a pork belly and a brisket for pastrami. The latter will need to brine for a few weeks. 

[MacKenzie]

Aaaaaaaaah, you are on a big adventure.:) 

[tinyfish]

Why do I keep buying pre packaged bacon from the store??