Inkjunkie Bacon...round 1....

Discussion in 'Bacon' started by inkjunkie, Feb 18, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Bought a 14 pound frozen Belly. Thawed, skinned and coated it with Morton's TQ & some brown sugar. Vacuum sealed them and into the fridge they went...
    16 days later rinsed them off under cold water and dried them with paper towels. Set them in front of a fan for a few hours prior to putting them in the MES.
    Sliced some off for a taste test
    Tasted good to me...
    Filled the AMNPS with Maple pellets. Lit it and put it in the lower left corner of the MES.
    Didn't monitor the smokers temperature but with only the heat from the pellets burning doubt it got very much over our ambient temperature, 48*, of today.
    After 7 hours of smoke
    Wrapped 2 of the 6 pieces, the other 4 will be going back in tomorrow, 2 of them will get another 7 hours of smoke for a total of 14 hours. The other 2 will be going back in on Thursday for another 7 hours...
     
  2. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Curious as to how this turns out for you. Never tried maple on bacon, usually I use a mix of apple and hickory. I've read that for best smoke absorption you want to be somewhere between 70 and 100 degrees. The heat generated by the pellets should get you close to that.
     
  3. It should be good. Let us know what you think of the differance in smoking time.

    Happy smoken.

    David
     
  4. bear55

    bear55 Master of the Pit

    You said you "coated it with Morton's TQ and sugar."  Would you give amounts of both please?

    Richard
     
  5. mfreel

    mfreel Smoking Fanatic

    lurking...
     
  6. inkjunkie

    inkjunkie Master of the Pit

    Sadly neither one of us can actually taste which flavor pellets we use. With that said some of the best tasting bacon we have bought was Maple flavored. Will let you know what we think.


    Will do...can say I love the color of it. This two pieces have a touch over 14 hours so far...
    They will be getting another 14 hours but they will be in the BGE with Todds smoking tube as the MES will be smoking a Pork Butt and a chuckie for our Tamale project this weekend. The fridge they are sitting in smells fantastic.


    As for the TQ I used 14 grams per 454 grams of meat. The brown sugar...need to verify this, that info is in my laptop, using my phone now....but I think I used 2 teaspoons per pound.
    The meat was not the least bit salty when I tested it.
     
  7. dave17a

    dave17a Smoking Fanatic

    TQ says 1 tbls per lb. 1/2 oz. Got some bellies I am taking out by Friday. Many diff flavors. there is a post on it but got hijacked. This could be last post on here if we don't straigtn up.  Have learned a lot though.[​IMG]
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am ambidextrious.... I can watch and listen at the same time.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Thumbs Up
     
  10. Nice, looking good

    Gary
     
  11. inkjunkie

    inkjunkie Master of the Pit

    Your two up on me....I can't do either...by themselves...


    Thanks

    Thanks
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its an aquirred skill, took me over 50+ years to aqquire it.  LOL
     
  13. inkjunkie

    inkjunkie Master of the Pit

    Perhaps there is some hope for me? Will be 49 here in a month or so lol....
     
  14. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Most of the Maple dry cure bacon I have seen commercially available here has used either maple sugar or maple syrup. From what I can tell most are not smoked using Maple wood.

    Great looking bacon btw. [​IMG]  
     
    Last edited: Feb 19, 2015
  15. I have had Maple flavored bacon, and really didn't care for it. Not sure what they did to get the maple flavor, but it was way overpowering, (This was a store bought bacon so it could have been artificial flavor ? I don't know )

    Gary
     
    Last edited: Feb 19, 2015
  16. twoalpha

    twoalpha Smoking Fanatic

    Making me hungry. Where is the bacon?  [​IMG]

    Nice Job.  
     
  17. inkjunkie

    inkjunkie Master of the Pit

    Up to the point that I got involved with this wonderful hobby we got bacon from a friend occasionally, first few packs he gave us were smoked with Maple, we both liked it. Time will tell.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Saw a show last night on bacon, its amazing all the bacon flavored and scented stuff out there today. The one that caught my eye was a specialty bacon company that ships all around the world artisan bacon. There number one seller? Cob smoked bacon sells for 18.00 US 8 oz. (+frt.). The guy showed their packaging unit and one entire line was 100% cob bacon going out as fast as they could package it.
     
  19. Wow that's some high dollar Bacon $36.00 Lb.   We need to start smoking and selling Bacon

    gary
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thats the caviar of Bacon. LOL
     

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