Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Question for those who make their own bacon

Is it possible for you to take one out of the smoker and not trim the edges/ends square and eat them just as they come out of the smoker when they're still all warm?

I have to confess. I have never smoked bacon and not done that. Not one time. Ever.

Bacon is good. Home made bacon is the best by a long shot, and those trimmed ends/corners right out of the smoker are by far the best I have ever had.

I've just started my own bacon this year after buying a BGE. I usually refrigerate overnight, but that is to make slicing easier. I don't see any reason that you couldn't slice right out of the smoker, other than refrigerating overnight makes a firmer slab and slicing evenly easier... Google Kamado Joe grills and watch the video on making bacon. The process is easy; it's the curing time that can get problematic. I'm about to make a bacon and tomato sandwich for supper tonight.

I always steal a few slices when the slabs come off the smoker. Sometimes the slices are left as is, and other times fried. No way I'm not having a taste when they're finished - just too hard to resist.

When bacon comes out of the smoker I always square up the sides and ends to make the slab uniform and pretty. Bacon just will never get better than that. I never get to frying those trimmings, they will never live that long.