fpnmf's tutorial to Raptor700

raptor700 · Jul 7, 2011

My neighbor walked me through my first bacon experience.

And let me tell everyone that has doubts about curing their own meat, It's not rocket science!

Pops recipe is all you need,

Here it is after brining and into the MES with Todds newest creation.

I think it was apple and hickory, My "neighbor" will correct me if I'm wrong.

Smoked 13 hours from 1 load of pellets

Slices are soon to follow......................

Thanks neighbor!

smokinstevo27 · Jul 7, 2011

Would it be uncouth to just order an unsliced slab of bacon and go to town with a knife and fork? Ah, maybe I could get away with it in private haha. Great looking bacon Rap!

fpnmf · Jul 7, 2011

Yer welcome neighbor!!

Anytime!!!

It's always a pleasure hangin out with ya!!

Craig

roller · Jul 7, 2011

That looks good.

raptor700 · Jul 7, 2011

smokinstevo27 said:
Would it be uncouth to just order an unsliced slab of bacon and go to town with a knife and fork? Ah, maybe I could get away with it in private haha. Great looking bacon Rap!

Thanks Stevo, the slices are gonna be even better.

raptor700 · Jul 7, 2011

fpnmf said:
Yer welcome neighbor!!

Anytime!!!

It's always a pleasure hangin out with ya!!

Craig

Thank you neighbor, see ya tomorrow with a care package

meateater · Jul 7, 2011

Great looking bacon Rap.

venture · Jul 7, 2011

Why the need for this post?

Between Pops and Craig, how could you go wrong?

Good luck and good smoking.

SmokinAl · Jul 8, 2011

Nice job Rap! I use Pop's recipe too and it just couldn't be easier.

Bearcarver · Jul 8, 2011

Awesome Rap! (and Craig & Pops)!!!

Nice color!------13 hours!!---sniff-sniff I only got 11 1/2 hours ----Maybe that little bit of heat made mine burn a little quicker.

Nice BearView of that stack of goodness too!

Can't wait for the slices !!!!

Bear

sunman76 · Jul 8, 2011

ahhhh you guys are killn me... I cant even find any TK around here.

looks darn good friend

alelover · Jul 8, 2011

Those look great Rap. Really meaty. Can't wait to see the sliced. I really got to start tearing that old fridge apart.

africanmeat · Jul 8, 2011

The only thing i am sorry is that i am in south Africa and can't be your neighbor

.it looks great so far Rap

fpnmf · Jul 8, 2011

Bearcarver said:
Awesome Rap! (and Craig & Pops)!!!

Nice color!------13 hours!!---sniff-sniff I only got 11 1/2 hours ----Maybe that little bit of heat made mine burn a little quicker.

Nice BearView of that stack of goodness too!

Can't wait for the slices !!!!

Bear

It was my second time using the pellet burner.

The MES temp was set to 100 the entire time..it got up to 120 a few times.

The first time I thought I had too much smoke so didn't pile it as high in the rows this time.

Had to relight it 2 times, luckily I can see the top vent from inside.

When I pulled the bacon out it was getting late and prolly still had a few hours left.

All in all it works great!

Have a great day!!

Craig

tjohnson · Jul 8, 2011

fpnmf said:
It was my second time using the pellet burner.

The MES temp was set to 100 the entire time..it got up to 120 a few times.

The first time I thought I had too much smoke so didn't pile it as high in the rows this time.

Had to relight it 2 times, luckily I can see the top vent from inside.

When I pulled the bacon out it was getting late and prolly still had a few hours left.

All in all it works great!

Have a great day!!

Craig

You gotta keep the unit full

Air flow is really important, so keep the intake and exhaust wide open

On the MES

- Pull out the chip pan about 1 1/2"

- During Cold Smoking Remove the Chip Laoder

- During Hot Smoking Pull the Chip Loader out about 1/2 way to Start, but after it's going put the chip loader back in.

TJ

desertlites · Jul 8, 2011

You guys are so right that the bacon makin process is so simple.Anybody that's out there that's the least bit apprehensive Don't be, just read some of these threads and give it a try.alot of your asian markets sell belly in 2#the hunks so you don't have to worry bout getting a full belly.Give it a go and I assure you you'll only Buy bacon for your Abt's- etc.By the way your bacon looks awesome buddy.kudos to u too Craig.

nwdave · Jul 8, 2011

Nice looking Belly. Any one not doing bacon, whether it's Belly, Buckboard Bacon (BBB) or Canadian Bacon (CB) is really missing out on something that is ridiculously easy to do. I'm in the tail end of my bacon saga and this was my first, but certainly not last, run. Now get with it.

fpnmf · Jul 8, 2011

TJohnson said:
You gotta keep the unit full

Air flow is really important, so keep the intake and exhaust wide open

On the MES

- Pull out the chip pan about 1 1/2"

- During Cold Smoking Remove the Chip Laoder

- During Hot Smoking Pull the Chip Loader out about 1/2 way to Start, but after it's going put the chip loader back in.

TJ

We don't need no steenking chip loader or chip pan!!!!

We use duct tape.

I am experimenting with the tape,leaving the hole about 3/4 open seems to do the trick.

Might want to put my fancy conversion to the MES mods page. Hahahahahaha

I cut up the loader/pan and covered the element by some very technical bends and put a couple 6x6 cpieces of slate on it.

Works fine!

Can hang more sausage with it gone!!

YO!!! K-Dog!!!

Where the heck are the sliced pictures anyway???????

Craig

raptor700 · Jul 8, 2011

Alright, alright....................here's some slices

Fresh off the skillet

Thanks again neighbor,

And thanks to Todd for an Amazin product

fpnmf · Jul 8, 2011

That's some good looking bacon neighbor!!

Craig

fpnmf's tutorial to Raptor700

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Smoking Guru

Master of the Pit

Master of the Pit

Legendary Pitmaster

Smoking Guru

SMF Hall of Fame Pitmaster

Gone but not forgotten RIP

Master of the Pit

Master of the Pit

Master of the Pit

Gone but not forgotten. RIP

Smoking Guru

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

Gone but not forgotten. RIP

Similar threads

Hot Threads