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First go at bacon - Page 2

post #21 of 27

You know I thought about the next time I might not smoke all of it. 

 

Just keep some right out of the brine.

post #22 of 27
Quote:
Originally Posted by c farmer View Post

You know I thought about the next time I might not smoke all of it. 

 

Just keep some right out of the brine.

 

After you taste it smoked, you'll forget about that idea.

 

 

Bear

post #23 of 27
Thread Starter 
I kept the sugar as advertised. It was perfect
Jason
post #24 of 27
Thread Starter 
So finally got the bacon in the smoker. Lit off some pitmasters dust in the amnps. I am excited to see how it turns out. I am impressed with the amnps. What a great product. It lets off the perfect plume of thin blue smoke. I better quit typing this while drooling my phone isn't waterproof
Jason
post #25 of 27
Thread Starter 
So I need a bigger smoker. I got the bacon smoked yesterday. Tha amnps worked flawlessly. I think I might put the bacon back in for some more smoke. I did 8 hours for per sliced bacon and it wasn't smoky enough for my taste. I have to admit it was still amazing but it could be better.
Got done this morning in the snow. Bring on global warming
Jason
post #26 of 27
Quote:
Originally Posted by AKDutchguy View Post

So I need a bigger smoker. I got the bacon smoked yesterday. Tha amnps worked flawlessly. I think I might put the bacon back in for some more smoke. I did 8 hours for per sliced bacon and it wasn't smoky enough for my taste. I have to admit it was still amazing but it could be better.
Got done this morning in the snow. Bring on global warming
Jason

 

Nice Job AKDutchguy!!!

 

I have found that when cold smoking, it takes a lot more hours than when warm smoking. I get enough color & flavor from between 8 & 12 hours when warm smoking, but it takes longer than 12 or even 20 hours of cold smoke to make me happy.

 

 

Bear

post #27 of 27
Thread Starter 
I will probably run another 8-10 hours of smoke tomorrow. Thanks for the info. I didn't get much color on it. My wife ended up taking it out when I was at work. It still tastes amazing but it can only be improved with more smoke
Jason
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