Anyone Used an X-9 smoker for bacon?

Discussion in 'Smoking Bacon' started by haywire haywood, Jan 16, 2015.

  1. haywire haywood

    haywire haywood Smoke Blower

    It's not belly, but an untrimmed loin.


     
    wade likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That'll work......   [​IMG]
     
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Cool! That looks like one of Alton Brown's contraptions.
     
    Last edited: Jan 16, 2015
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I have seen something similar but it was in Australia. Instead of X-9 it was 6-X and was made by my mate Barry McEnzie  [​IMG]

    Looks great Haywire - and I bet it does a great job of smoking too. Points for ingenuity [​IMG]  
     
    Last edited: Jan 16, 2015
  5. haywire haywood

    haywire haywood Smoke Blower

    We'll see how it turns out.  First time actually smoking any meat.  The last attempt a couple weeks ago ended with a chunk of loin flying across the creek at the back of the yard.  [​IMG]
     
  6. bear55

    bear55 Master of the Pit

    What internal temp do you expect with that set-up?  Did you cure that loin?

    Richard
     
    Last edited: Jan 16, 2015
  7. haywire haywood

    haywire haywood Smoke Blower

    It's cold smoke, so not much.  Right now it's about 50F in the box.

    Ian
     
    Last edited: Jan 16, 2015
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    make sure the surface of the meat is DRY....  form a pellicle.....   use very little, thin wispy smoke for about 2-4 hours on this try....  Use a mild fruit wood for smoke....  like apple, peach or maple works too......
     
  9. haywire haywood

    haywire haywood Smoke Blower

    Well.... I left it in the fridge for 24 hours uncovered but you really couldn't describe it as dry when I took it out.  This is what I got after 7 hours with apple wood and it was wet on the bottom when I took it out.

     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Was the meat cured in any way before smoking?
     
  11. haywire haywood

    haywire haywood Smoke Blower

    Yep, morton tq, brown sugar and maple syrup in a vac bag for 14 days.
     
    Last edited: Jan 17, 2015
  12. haywire haywood

    haywire haywood Smoke Blower

    I decided to err on the side of caution and throw it out like the last one.  Maybe the third try will turn out.  Bah.  This is pizzin me off.
     
  13. haywire haywood

    haywire haywood Smoke Blower

    X-9 v2.0

    The smoke isn't carrying much heat into that box at all, it was about 30 in there on the last failed attempt, so I shortened the pipe and put the burner underneath the box so it will see a little rising heat from that.  We shall see. The pic blurred a bit but you don't need to read the fine print on the box.  It's just a surgeon general's warning not to use it as a smoker anyway.

     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure it in a glass dish... in the refer....  loosely covered...  for 4 days....   that meat looks like it is 1" thick... rub cure into both sides of the meat...
     
  15. haywire haywood

    haywire haywood Smoke Blower

    I had the butcher cut them to 2".  I've seen everything from the 24hours on the TQ box to 14 days on the net.  It's hilarious.  :)  I read that 2" is the max thickness without injection, so I let it go longer.  First time was 7 days and after more reading, let the second one go 14.
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    What temp are you smoking at..... How long....  are you rinsing and drying the meat after the cure.....   Give us some help here....
     
  17. haywire haywood

    haywire haywood Smoke Blower

    1TBS TQ per lb rubbed on the outside then a mixture of Dk brown sugar, maple syrup, and kosher salt on top of that.  Vac bag in fridge for 7-14 days turning daily.  Cold smoke at whatever the box ends up being.  This last time it didn't exceed 55 deg and ended up in the mid-30s at the end of the 7 hours, hence the reconfig to get the heat under it instead of out to the side.
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You used TQ......   You should not use additional salt when you use it....  It will make the food too salty to eat..... 

    So.... 7-14 days.... at 2" thick, 7 days was about right...  

    Did you rinse and dry the meat.... before smoking....

    It looks like your smoke generator puts out a lot of smoke.....  Do you have a picture of the smoke output.... 
     
  19. haywire haywood

    haywire haywood Smoke Blower

    Yes, at the end I rinse and dry with paper towels as much as possible.  I then put it uncovered in the fridge for 24 hours, but it didn't dry much.  The paint can does put out a good amount of smoke, I wouldn't call it thin and wispy, no pic though.
     
    Last edited: Jan 18, 2015
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    And the salt addition along with TQ....
     

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