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Bacon. . . .mmmmm
Well unfortunately I don't own a slicer and I'll be using my friends so I can't really do much about it, I didn't Know about letting it sit for three days so I made plans with him to do it tomorrow. . . . We'll see -
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Bacon. . . .mmmmm
Thanks, that's kind of what I was thinking, I'm showing 27* on my weather app, ~100* smoker temp and my thermopen is showing about 98* internal temp. You think it would be ok to wrap right away and into the fridge? Or is there something with the chemistry of the process that requires it to come... -
Bacon. . . .mmmmm
Thanks for the tip, the smoker sits under my porch awning and besides that, the snow was light and didn't last very long. However. . . . I'm finally about done with the smoke, should I let it sit at room temp for a while or can I wrap in foil and stuff in the refeer until I'm ready to slice? -
Bacon. . . .mmmmm
Okay so new update, 4.5 hrs in and it's beginning to snow. . . . Any tips? -
Bacon. . . .mmmmm
Okay, thanks for the input, last time I did this I used 2 smokers with hickory and I remember that was a little strong but I also went for something like 24 or 34 hours. -
Bacon. . . .mmmmm
So. . . Update, rearranged the amznps. Had them stacked and then placed them end to end, smoke looks great, now with the temp, I killed the mes and the temp seems to be ok, I'll just have to keep an eye on it and turn it on and off as needed. It's currently 18*F outside so. . . . Just have to... -
Bacon cure question for less salty taste
I like pop's brine, it's what I have in the smoker right now https://www.smokingmeatforums.com/threads/bacon-made-the-easy-way.124885/ -
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Bacon. . . .mmmmm
Okie dokie so I got two bellies about 20lbs total, made my brine using pop's recipe, brined for 14 days and now I've got it in the smoker (B-view to come). I have two amzn pellet smokers running in a mailbox mod on my mes40 with apple pellets. But it seems to me that the smoke is billowing white... -
Bacon made the easy way...
hey all, so looks like its been a bit since someone has played with this so . . . . . here's to resurrecting awesomeness. Question. is 34 hrs really necessary? i was thinking maybe 12 or or 16 ???? Question. after rinsing, drying and smoking, is it ok to leave in the reefer (covered or... -
Pre-cooked turkey question
Thanks. . . I actually happened to put a light salt and pepper rub on it and injected it with some Cajun butter and smoked to 165 with apple wood. . . Turned out amazing Sent from my DROID RAZR HD using Tapatalk 2 -
Pre-cooked turkey question
Bump. . . . . Nobody? . . . . Sent from my DROID RAZR HD using Tapatalk 2 -
Pre-cooked turkey question
OK so my work gave me a pre cooked smoked young turkey. 9.3lbs on my scale, and the FAM wants me to put it on the smoker. . . . What should I do? Should I inject? What temp should I cook at and what internal temp should I aim for? I just don't want to dry this thing out and I know I'll get a... -
mes mailbox mod
Thanks Dave, I'm using Amazon's pit master choice, I'm at 5k asl and my dad just messed with it about three hrs ago and its still going strong but not quite the TBS I would like so I'm thinking moist pellets is my culprit- chappy4o
- Post #73
- Forum: Electric Smokers
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mes mailbox mod
So its been a minute. . . But here is the deal. . . I drilled 3 holes in the door of my mailbox (3/4 in. I think) I am cold smoking bacon as we speak. I added a second amazn pellet to the equation . . . Lit one end on both held torch for a good 45 seconds to a minute on each let burn for about...- chappy4o
- Post #71
- Forum: Electric Smokers
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Bacon made the easy way...
Awesome. . . Thanks for the tips I just picked mine up from work (grocery store with walk in cooler) so I'm going to rinse now Sent from my DROID RAZR HD using Tapatalk 2 -
Bacon made the easy way...
next question . . . i am at the point of pulling my bellies out of the cure and putting them back in the refer. but i noticed craig had his on racks and open. my issue is i dont have the real-estate to do this and its my main refer (no spare) so how important is it to have it refer'd open or can...
