Tuesday, February 26, 2008
Smoking our Classic Bacon
OK, so we're back at the smoker again today showing a quick clip of smoking our classic bacon. I say classic because this is a recipe I have been using for a couple of years now. It used to be just 'bacon', but now we are messing with a few different recipes in search of a 'better bacon'. So, this stuff goes through a three day cure then it's rinsed off and allowed to dry in front of a fan. Once a skin has formed, we take it to the smoker and allow it to smoke for about 5 hours. Following its stay in the smoke chamber, we chill it down, then wrap and freeze it. As this bacon has no nitrates or nitrites, we consider it a 'fresh' product and store it accordingly. Just a little teaser....we put duck testicles(yes, I said duck testicles) in two different types of pickle brine on saturday night. We'll get them out tomorrow and see how we can work them on to the menu.