Got a bacon project coming up, and just purchased an AMNS, could you explain the smoking process a little bit? Time and temps please? Thanks!!!! BTW that is some good looking bacon there!
More easy made bacon..with Q-View..
- Thread starter fpnmf
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exhaustedspark
Smoking Fanatic
That is some good looking Bacon. Easy thats the way I like it..Wish I could get Bellies...Great job !!!!!
I use my MES that I have changed up some..
Took out the chip drawer and feeder.
Cut the drawer up and covered the element.
Put a couple 6x6 slate pieces on it.
Now use duct tape and cover the hole about 2/3.
After it comes out of the cure/brine I pat it dry and cover it with pepper,onion and garlic and into the fridge for a day..
I crank the MES to 100-120 (never above 120) and put the bacon on the racks and let them dry for an hour or so.
Then I put the smoke to it with whatever I put in the amazen. I can't really tell the difference between the fruit woods.. No doubt that has something to do with my annoying cigar chompng/smoking habit.
It really depends on how much time I have to smoke it for the time it stays in.
Never less than 12 hours.. sometimes I have run it for days...
I do move them around on the racks a few times during the smoke.
As you can see I don't have set times and temps.
Hope this helps and if ya need more info let me know!!
Have a great day!!!
Craig
oregon smoker
Smoking Fanatic
Bacon!! Bacon!! Bacon!! Wow great Job, this definately motivates me to get some going, looking forward to the step by step.
Tom
Tom
jjwdiver
Smoking Fanatic
gunfixx
Newbie
Howdy. I'm new here.
This here is a photo of my 3 pig's bellies. I just slaughtered them Thursday. I had the Farmstead Meatsmith do my scalding, and butchering.
They've been hanging in the dry shed at 35-40 degrees since Friday.
They will go into the dry cure tomorrow.
I've used many recipes for cure. I like the simple one like in the book, "Chacuterie. The Art of Salting, Smoking & Curing"
If you have not the time to attend your bellies a wet cure may be the way to go.
I cold smoke on local Alderwood at no more than 100 degrees f for 24 hrs.
This here is a photo of my 3 pig's bellies. I just slaughtered them Thursday. I had the Farmstead Meatsmith do my scalding, and butchering.
They've been hanging in the dry shed at 35-40 degrees since Friday.
They will go into the dry cure tomorrow.
I've used many recipes for cure. I like the simple one like in the book, "Chacuterie. The Art of Salting, Smoking & Curing"
If you have not the time to attend your bellies a wet cure may be the way to go.
I cold smoke on local Alderwood at no more than 100 degrees f for 24 hrs.
rednecknm
Newbie
Being new to the smoker world and being a bacon lover. I think this will be the first thing I try. When I do I will have my wife take pictures and i will post them on here. Craig thanks for the idea and the knowledge.
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