Helloo SMF, Here is Q view of my third batch of bacon (dry brined). Started at a chilly 630 am with outside temp at 24 degrees and a relative humidity at 91. Made sure to microwave the Sugar Maple pellets from Todd for the AMNSPT.
Nice and dry pellets burn goood.
Pay no attention to any other numbers as the 55 Deg. is what the AMNSPT kept the MB 30 propane smoker at for the first 3 hours.
Pulled my Molasses bacon after 3rd hour with Todd's Sugar Maple pellets. Chilled in fridge until family could not wait any longer.
Here is some all cooked up. MMMM it was just perfect. I have one other slab that is being chilled after four hours ( could not keep temp down). It was cured with brown sugar and cracked black pepper. Going to hit it with some more smoke this evening when temp dips.