MS CickHey David.. I'll do it for you.and no that wasn't a typo.. good bacon deserves a thumbs up. What time is breakfast?
What time will you get here?
MS CickHey David.. I'll do it for you.and no that wasn't a typo.. good bacon deserves a thumbs up. What time is breakfast?
Thanks Disco............Most of your threads are a dance..............You do it like a Waltz...........It is done when it is done.....Enjoy the danceThe 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
Har! A poet and a cook. You are a special person!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
The smoke will finish the dance...........Har! A poet and a cook. You are a special person!
Disco
I'll smoke it till I like the color. It will depend on what pellets I deside to smoke with,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?
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.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.
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.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