MacKenzie Posted November 11, 2017 Report Share Posted November 11, 2017 I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate. 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 11, 2017 Report Share Posted November 11, 2017 Sweet looking bacon, MacKenzie. Question - do you chill/partially freeze it before slicing to make it easier to slice? There must be a trick that I haven't learned yet, since I have a terrible time slicing mine - and I have a deli slicer that I bought specifically for this task! The slices tend to stick to the blade and get pulled around rather than slice cleanly and fall off the back to the tray. Your friend must be a cake decorator to have nice chocolate curls like that. Did they make them? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 11, 2017 Author Report Share Posted November 11, 2017 Thanks, Tony. Yes I put it in the fridge for several hours, usually overnight. My slicing room is in the basement and very cool so that helps some too. If I was in a rush I'd put it in the freezer and get it good and cold that way.My friend bought the curls but thought they would be smaller. She makes chocolates, lucky me. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 12, 2017 Report Share Posted November 12, 2017 Serious chocolate! But, I have to admit that it seems a bit of a shame to make hot chocolate out of such lovely art. They belong on top of a cake, a Tiramisu, or at least some cupcakes! However, I'm sure that they made some wonderful hot chocolate! Thanks for the tips MacKenzie. I had chilled my slabs of bacon before, but maybe not long enough? 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 12, 2017 Report Share Posted November 12, 2017 Looks good I need to do some more belly bacon interesting you smoked it a 220 that's a easier temp to get to .my brother is a confectionist he used to have a shop where he made humbug and liqueur infused chocolates. His nick name is peanut brittle one day he was transferring the big pot of the fire to pour on the metal slab and a chain snapped and some of the peanut brittle got him on the arm ouchOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 12, 2017 Author Report Share Posted November 12, 2017 Aussie, that must have been a bad burn, the stuff would stick like glue. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 12, 2017 Author Report Share Posted November 12, 2017 The bacon passed the taste test with flying colours. Plated. 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 12, 2017 Report Share Posted November 12, 2017 Fess up, MacKenzie - you ate more than one piece of bacon!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 12, 2017 Author Report Share Posted November 12, 2017 Tony, I will fess up to only thinking about having an extra slice and that's all. Quote Link to comment Share on other sites More sharing options...
Grant Posted November 13, 2017 Report Share Posted November 13, 2017 Looks fabulous Mackenzie! Your cooks are always impressive. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2017 Author Report Share Posted November 13, 2017 Thanks, Grant, I'm glad you enjoy them. I know I enjoy eating them. Quote Link to comment Share on other sites More sharing options...
Tangles Posted November 13, 2017 Report Share Posted November 13, 2017 Looks greatSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 13, 2017 Report Share Posted November 13, 2017 Nice bacon Mac. Coincidently I have one in the fridge now butttttttttttttt, not as pretty as yours. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2017 Author Report Share Posted November 13, 2017 Nice bacon Mac. Coincidently I have one in the fridge now butttttttttttttt, not as pretty as yours. Why is it not as pretty? No matter I bet it will taste awesome. Quote Link to comment Share on other sites More sharing options...
erik6bd Posted November 14, 2017 Report Share Posted November 14, 2017 Looks amazingSent from my SAMSUNG-SM-G935A using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 20, 2017 Report Share Posted November 20, 2017 Yum I started curing one yesterday .my butcher sells brisket bacon Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 20, 2017 Author Report Share Posted November 20, 2017 Can't wait to see it, Aussie. Bacon brisket sounds yummy. Quote Link to comment Share on other sites More sharing options...
