MULE IS MAKEN BACON WITH POP'S BRINE. WILL BE SMOKED WITH AMNPS IN MY DELUXE UDS

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Hey David.. I'll do it for you. 
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   and no that wasn't a typo.. good bacon deserves a thumbs up.    What time is breakfast?
MS Cick

What time will you get here?
 
Here we are 12 days later. I pulled the belly from the brine. Looks great, no bad smell.

Gave it a rinse in cold water. Placed on a wire rack and into the fridge. It will take a nice

nap. Then it will be smoked.  I will probably use the MES 40 with AMNPS. Cold smoke

only. No heat . I Haven't desided what pellet to use. I might change to the UDS
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Nice color


Cross section


Look at the lean to fat lines. It is going to fry up so good..


The smoke will start after the nap.

More pics to come.

Happy smoken.

David
 
The part of smoking that kills me is the patience. The results are great but your post is a great example of the anticipation!

Watching!

Disco
 
The part of smoking that kills me is the patience. The results are great but your post is a great example of the anticipation!

Watching!

Disco
Thanks Disco............Most of your threads are a dance..............You do it like a Waltz...........It is done when it is done.....Enjoy the dance

Happy smoken my friend

David
 
Thanks Disco............Most of your threads are a dance..............You do it like a Waltz...........It is done when it is done.....Enjoy the dance

Happy smoken my friend

David
Har! A poet and a cook. You are a special person!

Disco
 
You da man Mule! Think mine comes out Saturday then a day in the reefer, maybe two. Ya know it seems to me the better bacon smokes I have done have been on dryer slabs. But I will have to look, I think I have too much to smoke at one sitting. Sure wish I'd got that 40.

Then I'll take a bacon break that'll be a case plus 1 and 1/2. Sure have learned alot though.

Mule ya tryed any corn cob yet? Sure made my color nice.

What time are we shooting for with this load? Smoke it for one week or two?
 
You da man Mule! Think mine comes out Saturday then a day in the reefer, maybe two. Ya know it seems to me the better bacon smokes I have done have been on dryer slabs. But I will have to look, I think I have too much to smoke at one sitting. Sure wish I'd got that 40.

Then I'll take a bacon break that'll be a case plus 1 and 1/2. Sure have learned alot though.

Mule ya tryed any corn cob yet? Sure made my color nice.

What time are we shooting for with this load? Smoke it for one week or two?
I'll smoke it till I like the color. It will depend on what pellets I deside to smoke with,

Happy smoken.

David
 
Now it's in the smoke. I know I started out going to smoke the bacon in my UDS. However I moved to the MES 40 with hickory pellets in the AMNPS

I will let the AMNPS burn till it burns out. Then I'll put it back in the fridge to rest for the day. Then back in the smoke tomorrow night.

More pics to come.

Happy smoken.

David
 
How do u think oak would be? I have some to use up. Will buy hickory to try thou.
 
The only oak I have ever used is splits and chunks. I would be fine. With as many oak trees as I have. I never buy oak. Only reason I buy hickory is I sure do like it. I have a big hickory tree right beside my smoker. I always have limbs.

I may do apple tomorrow or mix apple and hickory. I have been on a apple kick for a while.
 
Lookin good my friend!

Love those hangers.

I wonder, anyone ever try smoking a big piece of to eat? Would ya have to do internal to 165? Maybe 145 like tenderloin? It is cured.

I would take it a bit more than 145* braising works well, you want the fat to render a bit or its too chewy. Makes for a yummy treat!
 
Lookin good my friend!

Love those hangers.

I wonder, anyone ever try smoking a big piece of to eat? Would ya have to do internal to 165? Maybe 145 like tenderloin? It is cured.
145* would be safe to eat, like any whole meat Pork, but I would save my "Bacon to 145* " smokes for the more lean CB and BBB.

Bear
 
145* would be safe to eat, like any whole meat Pork, but I would save my "Bacon to 145* " smokes for the more lean CB and BBB.

Bear
Molkei has got me wanting to try some ever since he poached that belly. I have three slab in the smoker now, with three more to start in a day our two, then I am out of bellys again. Figured with 6 slabs it would be a good time to see how it would be as a meat. Hard to think of a good starch to accompany it, possibly noodles. Taters nor bread sounds like a good combination, Maybe rice? Sorry didn't mean to highjack the thread.
 
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