OK, time has finally arrived to try my hand at "mak'n bacon". This is my 1st attempt having reading hrs upon hrs of post from you fellow members, so on with the show. Please comment and correct me if I am doing something wrong, thanx,
al
Straight out of the fridge.
These are the pork bellies purchased from my local butcher shop skin removed and trimmed a little. Straight out of the frig after 6 1/2 days dry brine. Will try Pops wet brine next time for comparison.
Getting ready to lay out to form pellicle
OK after 2 hrs with fan skin feels somewhat sticky, not too much I think because humidity real high today?
Fry test tasted wonderful, not too salty, thank goodness, if too salty I would soak in cold water for an hr and test fry again.
Now it's 2:30pm and smokehouse is ready for hanging bacon.
The smokehouse I built this summer
The weather is in the 30's today, the Counter top Portable Single Electric Burner, 1000 Watts of Power, Thermostat Controlled Heating Element you see came from Fred's $10.00 for 60-70 deg smoke. Also, in the picture you see the homemade pellet smoker I just made (1st smoke with it)
for a heavier longer smoke that I will be doing. I use Todd's AMNPS to do sticks and SS and short smokes.
Also if I was doing a HOT SMOKE I would be using the mailbox mod on the side of the smokehouse.
Why you ask, because when hot smoking with the Northern Tool burner it takes most of the oxygen and the pellet smoker goes out!
The ambient temp from my computer screen.
Homemade hooks for hanging, I already had two of the commerical hangers you will see in later pics.
View media item 184407
Got'm hanging and smoking started
Temp from my ET73 and the smokehouse temp gage
Really planning on doing approx 12-15 hr smoke but ended doing a 18-19 hr.
probably too long?
Ready to go in the fridge overnite, never did read any where on the forum if they should be covered or not, maybe someone can help me there.
Well that's it for now, will slice some up tomorrow for breakfast and report back with some q-views for needed comments.
Like I said in the beginning please comment or make suggestions to produce a better process. I am all ears.
Thanx for looking, until tomorrow,
al
al
Straight out of the fridge.
These are the pork bellies purchased from my local butcher shop skin removed and trimmed a little. Straight out of the frig after 6 1/2 days dry brine. Will try Pops wet brine next time for comparison.
Getting ready to lay out to form pellicle
OK after 2 hrs with fan skin feels somewhat sticky, not too much I think because humidity real high today?
Fry test tasted wonderful, not too salty, thank goodness, if too salty I would soak in cold water for an hr and test fry again.
Now it's 2:30pm and smokehouse is ready for hanging bacon.
The smokehouse I built this summer
The weather is in the 30's today, the Counter top Portable Single Electric Burner, 1000 Watts of Power, Thermostat Controlled Heating Element you see came from Fred's $10.00 for 60-70 deg smoke. Also, in the picture you see the homemade pellet smoker I just made (1st smoke with it)
for a heavier longer smoke that I will be doing. I use Todd's AMNPS to do sticks and SS and short smokes.
Also if I was doing a HOT SMOKE I would be using the mailbox mod on the side of the smokehouse.
Why you ask, because when hot smoking with the Northern Tool burner it takes most of the oxygen and the pellet smoker goes out!
The ambient temp from my computer screen.
Homemade hooks for hanging, I already had two of the commerical hangers you will see in later pics.
View media item 184407
Got'm hanging and smoking started
Temp from my ET73 and the smokehouse temp gage
Really planning on doing approx 12-15 hr smoke but ended doing a 18-19 hr.
probably too long?
Ready to go in the fridge overnite, never did read any where on the forum if they should be covered or not, maybe someone can help me there.
Well that's it for now, will slice some up tomorrow for breakfast and report back with some q-views for needed comments.
Like I said in the beginning please comment or make suggestions to produce a better process. I am all ears.
Thanx for looking, until tomorrow,
al
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