Hi everyone and happy smoking.
I live in So Cal and it's July. But I want some bacon!! So, I used Pop's Brine and put the 14 pounds of bellies in the back fridge for 14 days. Well that wasn't too hard.
then I rinsed them off and coated 2 of the bellies with some maple syrup (the good stuff) and left the other two "plain". Again, not too hard. And back into the back fridge for 24 hours.
So, last night it was in the upper 60's. That's about as cool at it gets here in the summer. OK, so not a cold smoke, but a cool one. I can live with that.. :) So Friday night drinking and smoking. MES New Gen 40, with AMNPS with Hickory Pellets and set to 60 degrees temp on the MES. Which meant that it didn't really turn on all night. Everything on and started at 10pm.
At 730am the bellies were at 90 degrees.
I want a little more color and I have some more pellets, see?
But then at 1030am the sun had hit the smoker and the bellies had hit 98 degrees and some fat was starting to render. Not a lot but I didn't want any. The smoker temp on my Maverick 732 said 118 degrees. So I pulled everything out and stacked them for a picture and then put them into the back fridge again.
So can I put these into the smoker again tonight? Or do you all think these look OK as is? I've already "licked them a little" and they taste pretty good so far. Not really but washed hands, poked them, licked fingers, yum.. repeat. LOL
Thanks for looking and thanks for any advise.