My first real success - Bacon explosion
Posted: 23 May 2014, 13:43Hi all,
I've had my smoker a few weeks now, and haven't had as much time as I'd like to get used to the wonderful world of smoking. I've wanted to make a fatty since I first discovered them a few months ago. It was my first real success, and an eating experience that will stay with me forever.
Some of the ingredients. Not shown are the spices for the Italian sausage meat and the second load of bacon.
All wrapped up, ready for the WSM
2.5 hours later, when they hit 165°. Looking and smelling perfect.
A test cut to "test" the flavour. Moist and delicious. My wife and I stood there and ate the entire first one. We were both stuffed and happy.
The second one was sliced and grilled the following day, and was even more delicious.
I've learned a few lessons making this, especially not to be afraid of the seasoning. I can't wait to make other fattys. I think I've found my happy place.
Thank you all for the inspiration you give me reading this forum. Cheers!
____
My recipes:
The Rub:
20 parts Paprika
4 parts table salt
4 parts ground black pepper
4 parts brown sugar
2 parts chili powder
2 parts granulated garlic powder
2 parts onion powder
1 part cayenne pepper
1 part dried oregano
The Italian Sausage meat
Fresh minced pork
Salt
Garlic salt
Black pepper
Paprika
Star anise grated (1)
Fennel seed (plenty)
Cooked to an internal temperature of 165°F on the WSM.
I've had my smoker a few weeks now, and haven't had as much time as I'd like to get used to the wonderful world of smoking. I've wanted to make a fatty since I first discovered them a few months ago. It was my first real success, and an eating experience that will stay with me forever.
Some of the ingredients. Not shown are the spices for the Italian sausage meat and the second load of bacon.
All wrapped up, ready for the WSM
2.5 hours later, when they hit 165°. Looking and smelling perfect.
A test cut to "test" the flavour. Moist and delicious. My wife and I stood there and ate the entire first one. We were both stuffed and happy.
The second one was sliced and grilled the following day, and was even more delicious.
I've learned a few lessons making this, especially not to be afraid of the seasoning. I can't wait to make other fattys. I think I've found my happy place.
Thank you all for the inspiration you give me reading this forum. Cheers!
____
My recipes:
The Rub:
20 parts Paprika
4 parts table salt
4 parts ground black pepper
4 parts brown sugar
2 parts chili powder
2 parts granulated garlic powder
2 parts onion powder
1 part cayenne pepper
1 part dried oregano
The Italian Sausage meat
Fresh minced pork
Salt
Garlic salt
Black pepper
Paprika
Star anise grated (1)
Fennel seed (plenty)
Cooked to an internal temperature of 165°F on the WSM.
