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Anyone Used an X-9 smoker for bacon? - Page 2

post #21 of 27
Thread Starter 

post #22 of 27

To me, it looks like you could use a little more air flow...   I run my smoker with more air than what that looks like....  But that's just me... 

Smoke looks good...  I would put a few holes in the bottom sides of the smoker....2-3 1" holes..

post #23 of 27
Thread Starter 

Will do.  Right now there's no air flow except what leaks by the lid.  I figured I'd just allow one outlet so the smoke had to go by the meat to get out of the box.



post #24 of 27
Thread Starter 

V3... two 1" holes in the bottom of the paper box and a shroud to funnel the heat by the box.  I've got 80F in there right now and meat is taking on the color I expect.  Ambient air is in the high 30s.

post #25 of 27
Thread Starter 

I know you guys are tired of this, but here's the results of round 3.  -- Edit-- cooked some and It's too salty (as expected) and too sweet.  Almost tastes like a honey ham.



Edited by Haywire Haywood - 1/25/15 at 1:38pm
post #26 of 27

It will taste like ham....   from my experience and comments from others, it's the fat ribbons in the meat that gives belly bacon it's flavor, along with the specific muscle group that is there....  that's why Canadian Bacon, from the loin, tastes like Canadian Bacon and not belly bacon....  

You can't make loin taste like belly...  You can't make sirloin taste like rib eye... and you certainly can't make beef liver taste like fois gras..etc.... 


Try starting at the basics... Since you are using TQ, get an electronic scale that will weigh up to 500 grams....   and add 0.23 oz. (6.5 grams) TQ per pound.... make it an accurate measurement... If you want to add a small amount of sugar to combat the salt, add 1% white sugar (4.5 grams per pound, I do) if the piece of meat is small enough to get in a zip bag, do it...  add 1-2 TBS water to the bag.... turn and massage 2 times daily...   You want a small amount of water loose in the bag.... You want the surface of the meat wet...  if the meat absorbs the water, add 2 more TBS of water.... keep turning and massaging.....  at the end of time rinse and let rest in the refer for 2-3 days......    then rinse again, dry, form pellicle and cold smoke...

It will not be salty nor will it be sweet because you only added TQ...   When added properly, TQ's salt addition to meat is 1.4% by weight....  that is not salty and will not over salt your food... there is no need to do a fry test.....  over salting comes from inaccurate measuring and not resting in the refer long enough......  I, personally add 2% salt and 1% white sugar to meat I smoke and it isn't salty....  If you are doing a small amount of meat, dissolve the sugar and TQ in a small amount of water so it will incorporate thoroughly into the meat.. if you end up using 1/4 cup of water, that's fine...   you want the cure and stuff to be thoroughly integrated into the mixture...



$13.99 at Harbor Freight....  Think of how much meat it will save when stuff is weighed and proper amounts are used....



This compact unit measures weights to 17.64 ounces (500 grams).
  • Measures in grams, ounces, troy ounces and pennyweight
  • High resolution
  • Easy-to-read LCD display
  • Functions include: tare/zero, unit and pieces
  • Lower power consumption
  • Auto-off to preserve battery life
  • Folds compactly for storage

Uses two AAA batteries (included).


CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90


post #27 of 27
Thread Starter 

Thanks, I've got a pound of the Hi Mountain Buckboard cure coming, I think that'll be my next attempt.  A buddy of mine said this stuff would go good in beans as a seasoning meat.  He thinks the sweet and salty would disperse and flavor the beans well.



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