Since the BBB wagon is still in town, it's my turn

That's what I was hoping was the answer.  Yes, I'll definitely try both ways. Tonights batch will be the cold smoke.  Did you know the ET 73 only goes to 9:59?  Now I gotta get into high math!!!!  Tomorrow I'll start a lot earlier.
 

TJohnson said:

I've smoked to an internal temp of 120° or so and also cold smoked.  My personal preference is Cold Smoking.  Bear happens to like adding heat.

Try one batch with heat and the other cold smoke only.

It's gonna get fried anyways, so I'm not worried about getting it to 165°.

Todd

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That's Country Brown Cure you smell.  Unfortunately I'm taking I-5 south to Vancouver USA area to pick up my Grandson (who's going to help this night vision challenged old fart drive) then east out the Columbia Gorge (I-84 I think).  Keep the faith though, there's always the return trip and I'd like to cross west over Highway 20 on the return trip.  I'm tired of I-90.  Gotta teach the kids how to make some bacon and I'm sure I can bring some back.
 

DaveOmak said:

Hey Dave, There's a westerly a blowin' tonite. I do believe I can smell ""special" apple wood, brown sugar, apple juice and maple cure. Is that comin' from your place ???

On your way out east, to the Colorado country, swing down 97 about 40 miles and that will put you at my front door and I'll help with the taste test.

Mighty fine lookin' so far.

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Joe, Joe, Joe........You're doing your own bacon.....suffer as we all have on the great wait.  Cripes I'm in 10 hrs on what looks like another 3 hours of smoke tonight.  Dang AMNPS can smoke TOO long..... You gotta get some of Todd's Apple.  That is some sweet smelling smoke.  Better than anything we've got around here, except for branches off my King Apple Tree.

Striper said:

Well Dave, I have to be up in your neck of the woods next Tuesday evening.  Why don't you package up about 5 lbs of that stuff for me to try?

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Thanks to everyone on joining me on this venture down the bacon trail.  More to come.

~Dave

Almost done.  Second day of smoke with Maple Cure with Splenda Brown Sugar BBB and CB  and TQ with Splenda Brown Sugar BBB and CB.  The difference in technique is that yesterday was cold smoke for 12 hours, then into the fridge to cool down and meld the flavors, ala Todd Johnson.  Today, Apple cold smoke again, applied for 10 hours, then turned on the heat and took the bacon up to 154* with smoke continuing, total approximately 12 hrs ala Bearcarver.  We will fry-grill-some form of cook- all of the bacon.  We prefer it this way.  The biggest difference is the color.  Talk about a beautiful mahogany coloring.  Well, the QVues will speak for themselves.  I hope you enjoy these as much as we did taking them.  Now just to get them posted in the correct sequence.

First, Country Brown Cure, BBB and one piece of CB (lower right) -  cold smoked for 12 hours.  Counting on lots of bits and pieces for inclusion in Dutch's Wicked Baked Beans.



The requisite money shot - aka Bearshot.



Tender Quick with Splenda Brown Sugar and Tree Top Apple Juice Concentrate.  Cold smoked for 12 hours.  In the fry test, this was absolutely delicious.



And of course the money shots.



Aw, that's not a Bearshot.  THIS is a Bearshot.......



Now to today's efforts.  First, the Maple Cure with Splenda Brown Sugar, Apple cold smoke applied for 10 hours, then heat for 2 hours to 154* with smoke.



and



Lovely color isn't it?  One of these days I'm going to remember to edit the pics.  Ah well, enjoy



Maple cure BBB and CB (lower right side)



A better shot.



Time for some money shots.  First the Buckboard Bacon.



And the CB



And now, last but certainly not least, Tender Quick with Splenda Brown Sugar.  10 hr cold smoke then 2 hours to 154* with smoke.  This is my baseline so I know what the least of all tastes like, and then can start experimenting with all the multitude of suggestions, starting with apple juice I think 



Beautiful color.  Now for the money shot.



Well, that's a wrap for tonight.  I gotta tell ya, this was sure a heck of a lot easier than I'd imagined.  Yes, I know, everyone has been telling us that it's a piece of cake.  Whaddaya know?  They're right.  Take the leap.  It ain't much of one.  The only area where you really need to concentrate on is the exacting measurement of Cures and Tender Quick and the weight of the meat.  I know one thing for sure, I'm getting a good digital that measures in grams and less than 2 lbs.  The digital I have is fine for meat weights, but when we're talking cures, you got to be dead on correct.  After that, it's the wait for the cure to do it's thing, then the great decision to cold smoke all the way or cold smoke then apply heat.   Hopefully, I'll remember to take pictures tomorrow when we have some homemade bacon.

If I've inspired at least two others to go smoke some bacon, then my work is done here.

~Dave

The following is strictly for Todd Johnson.  He's been asking if I've been using a major purchase I made last year (I think it was) from him.  The answer is YES!!!!  Little stuff before, but now, here's baby......I'd show pictures of the sliced meat but that's gotta wait until tomorrow.  We've done some sampling and we all solemnly swear we'll never go back to store bought, except for ABT's, maybe.  Not a hammie piece in the bunch.  All tasted like we'd expect bacon to taste like, except way better.  Now to work on the seasonings.  There's a dozen, dozen combos out there just waiting to be tried.

Here ya go Todd:



That's not rust, it's a funny light reflection from somewhere.  It's a 10" Berkel meat slicer.  Works great.  Thanks Todd.