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More easy made bacon..with Q-View.. - Page 2

post #21 of 28

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!

post #22 of 28



 

Quote:
Originally Posted by coffee_junkie View Post

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!


Did you ck out the first post. Craig has a great link there.

Happy smoking

Karl
 

 

 

post #23 of 28

That is some good looking Bacon. Easy thats the way I like it..Wish I could get Bellies...Great job !!!!!

post #24 of 28
Thread Starter 
Quote:
Originally Posted by coffee_junkie View Post

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!



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.

 

001.JPG

 

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

 

post #25 of 28

Bacon!! Bacon!! Bacon!! Wow great Job, this definately motivates me to get some going, looking forward to the step by step.

Tomdrool.gif

 

post #26 of 28

Everything is better with bacon!

post #27 of 28

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.

 

P1030082-M.jpg

 

 

post #28 of 28

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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