Homemade Bacon On Wsm

Bacon is cured and smoked pork belly. The process adds salts to remove moisture out of the food via osmosis.

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You dont want sodium nitrate in your bacon.

Homemade bacon on wsm. Ive never had homemade bacon but Ive had Nueskes. Curing meat is a form of preservation. Nitrates are added to bacon as well to help kill unwanted bacteria and give it an attractive.

Read a lot and learn all you can. If home smoked bacon is better than that Im in big trouble. We put our hosts to the test in.

The idea is to make it less susceptible to microbial growth that causes the meat to spoil. When the temperature drops after around three to four hours I just move tha bacon to the stove. This is my first attempt at smoking my own bacon.

Do some searches on the subject in the forum and you will find many threads on the subject. The purpose was to make bacon in the WSM. Thanks for posting this thread TTTT.

This makes it possible to keep the bacon in the WSM for a longer period as well. General Knowledge Recipe Wes 4421 General Knowledge Recipe Wes 4421. I will be attempting this procedure using my Weber Smokey MountainPart 1 Curing StagePart 2 Smoking Stage.

Jan 11 2015 14 b-one Legendary Pitmaster. Experimental BBQ Can you taste different wood smokes. Equipment Beef Wes 1721 Equipment Beef Wes 1721.

Im using 8 to 12 briquettes of charcoal and three to four chunks of wood. Cure 1 is a mixture of sodium nitrite and salt 1oz. Cure 2 includes sodium nitrate.

The bacon does not reach the desired core temperature with such a small amount of coals so I just finish it off in the stove. Joined Jul 7 2010. Homemade Bacon Guest Contributor Nick Catalana visits the Grill Coach and shares his process for making homemade bacon.

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