No pic yet,If the picture didn't post let me know please, I'm using my phone and may have to resize it...
Now we got it & it looks real good!!
I think the reason it looks different to me is most Bacons, including mine are dry on the surface when they come out of the smoker, but yours is all wet.
Bear,
That was the finished product, it was on the smoker for a couple of hours, I got the internal temp to 150. I didn't want to leave in the smoker to much longer as I'm going to fry it as well for breakfast. I'm sure there's more tweaking that will come when I make it again. I'd like to smoke it a lower temp for about 5 hours or so to get a more smokey flavor. But over all i'm pleased with the flavor. I fried up a few pieces and it was really good.
I know why it's dry, but I don't know why yours is wet.Any idea what would make it more dry? maybe more salt when I cure it? This is my first attempt with bacon, but non the the less it tastes really good. Any and all suggestions appreciated my friend... :)
Billy...
I know why it's dry, but I don't know why yours is wet.
Mine is dry because I put a good pellicle on it before smoking, and by the time it's done smoking the surface is good & dry. I don't use any water in the water pan.
Yours is all wet & the pan it's sitting in has puddles on it. I have no idea why. Is it Maple Syrup??
Bear
I know why it's dry, but I don't know why yours is wet.
Mine is dry because I put a good pellicle on it before smoking, and by the time it's done smoking the surface is good & dry. I don't use any water in the water pan.
Yours is all wet & the pan it's sitting in has puddles on it. I have no idea why. Is it Maple Syrup??
Bear
You might have hit on it. If he took it to 150° IT, it must have been a pretty high smoker temp. I never let my Belly Bacon get a higher smoker temp than 130° steady.
Billy, what temps did you smoked at? The smearing on the pan looks sort of like grease and the puddles that are on the belly liquid juices. You may have rendered some of the belly fat, but I can't tell you unless we know what temps you actually smoked at. Also, what type of smoker are you using? What was the rest of your process? In short, I cure for 10 days, remove from fridge and pat dry (fry test also), put back in fridge for 24 hours, ready smoker temp at 100 and putting in belly with smoke rolling. Smoke until I feel like. That's the general process and will result in a dry and smoky bacon product.
A bit more information will go a long way in us helping you with your process.
Seeing as he says he smoked for a couple hours (2?) and got it to 150 IT, I'm gonna say smoker temps were about 200 at least.
You might have hit on it. If he took it to 150° IT, it must have been a pretty high smoker temp. I never let my Belly Bacon get a higher smoker temp than 130° steady.
That wetness could be melted fat oils.
Bear
You might have hit on it. If he took it to 150° IT, it must have been a pretty high smoker temp. I never let my Belly Bacon get a higher smoker temp than 130° steady.
That wetness could be melted fat oils.
FlyBoy: Here is my Bacon Step by Step, and it includes my smoking temp schedule:
Bacon (Extra Smoky)
Bear