my first bacon & first use of amaze pellet smoker

moikel

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Sydney &Greenwell Point Australia

• Dec 11, 2011

• #1

I did this over the last week but was to busy taking photos of my tongue efforts to post it. I followed bears instructions but used a wet brine.It omes premixed as a maple cure for hams/bacon.I touched it up a bit with some maple syrup,dried orange peels ,garlic, couple of cloves. Left it in fridge for a week. I gad 4x belly pieces..

Got to stage where I  had to get it in the MES loades amps with a mix of hickory & maple. .Opened vent took out pellet loader put it on at 60c to start first 3 hours then 70c for 3 then 80c 

.I had to reload & use 1 more row until it was done. Overall 10 hours smoke .Pulled it & now its cooling before going into fridge.

It was between 120 -135 f so Im in the safety zone. Hard to screw up when Ive had the benefit of so much knowledge from bearcarver ,Pops & others.

 

SmokinAl

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• Dec 11, 2011

• #2

Man that's the thickest looking belly bacon I've ever seen.

 

africanmeat

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• Dec 11, 2011

• #3

Wow it looks amazing well done

 

alblancher

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• Dec 11, 2011

• #4

Very nice

 

chef jimmyj

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• Dec 11, 2011

• #5

Must be nice to get Pork that actually has FAT on them!...Great job Mick...JJ

 

tjohnson

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• Dec 11, 2011

• #6

Great Looking Bacon!

You know it's done when you get good color on it

Todd

 

mballi3011

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• Dec 11, 2011

• #7

Thats some fine looking bacon. It does look thick but I got a belly from my butcher guy a few ago that weighed in at 18lbs and was the biggest that I have ever seen.

 

 

jak757

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• Dec 11, 2011

• #8

That is fantastic looking bacon!!  Thick, and amazing color.  Does it taste as good as it looks? Bet it does.....

 

venture

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• Dec 11, 2011

• #9

Looks great.  Love the color on that.

Good luck and good smoking.

 

moikel

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Sydney &Greenwell Point Australia

• Dec 11, 2011

• #10

Will have to wait until tonight to get full flavour .Might be a little salty on edges but I  will trim it up. That pellet smoker is the business,pouring rain MES is under cover & she just kept smoking. 

Next time I will brine some beef tongue in same mix as bacon & smoke it the same way.I had to settle for belly as chinese butcher had it all precut for weekend. Very helpful staff went out back to get me biggest bits they had, come during the week & we will cut whatever you want they said. 

Will be heading back soon.