Author Topic: Double Smoked Revisited  (Read 1012 times)


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Double Smoked Revisited
« on: May 20, 2022, 02:18:04 PM »
I tried a new version of double smoked meat counter bacon.  The objective was to expose the bacon to more smoke.  Instead of tying it into a compact shape, I layed them out in a grilling basket.  I also got a lot less work and a much shorter smoking time.  One handful of chips. Set the temp at 170.  Total time was 30 minutes.  Most of the chips were burnt by then, maybe 150 next time. The results were great.  I forgot the black pepper.

old sarge

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Re: Double Smoked Revisited
« Reply #1 on: May 20, 2022, 02:23:34 PM »
Ken - I have to try that.  Never gave a thought to double smoking bacon.  Thanks for sharing!
David from Arizona
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Re: Double Smoked Revisited
« Reply #2 on: May 20, 2022, 03:24:00 PM »
The bacon in the grocery meat case is usually a good value and often local.  For me, itís rare to get the smoke that I like.  This method really steps it up and the variety of wood to chose from is nice too.


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Re: Double Smoked Revisited
« Reply #3 on: May 29, 2022, 12:22:44 PM »
Great idea. Iím going to try this. Iím just finishing eating a double smoked ham that we made and it was fabulous. 👍
Tony too!
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