here we go, wish me luck

rbacci · Feb 5, 2015

Well, my bellies have cured for 2 weeks in Pop's brine and I just took them out. I did a test fry and the salt level is perfect. They are in the fridge drying out and tomorrow they go into my MES. I'm going to use a mix of Hickory and Cherry pellets in the Amazen. I plan on setting the temp at 100 for the first 4 hours then bringing it up to 118 for another 4 hours. If I'm on the wrong path please speak up and share your experience and wisdom. Fingers crossed.

tropics · Feb 5, 2015

Rbacci said:
Well, my bellies have cured for 2 weeks in Pop's brine and I just took them out. I did a test fry and the salt level is perfect. They are in the fridge drying out and tomorrow they go into my MES. I'm going to use a mix of Hickory and Cherry pellets in the Amazen. I plan on setting the temp at 100 for the first 4 hours then bringing it up to 118 for another 4 hours. If I'm on the wrong path please speak up and share your experience and wisdom. Fingers crossed.

I hope you have another probe to monitor the CC mine was 40* off to the plus 100 = 140

Bearcarver · Feb 5, 2015

Rbacci said:
Well, my bellies have cured for 2 weeks in Pop's brine and I just took them out. I did a test fry and the salt level is perfect. They are in the fridge drying out and tomorrow they go into my MES. I'm going to use a mix of Hickory and Cherry pellets in the Amazen. I plan on setting the temp at 100 for the first 4 hours then bringing it up to 118 for another 4 hours. If I'm on the wrong path please speak up and share your experience and wisdom. Fingers crossed.

Sounds like a good plan!!

I'm curious where you came up with the number 118°.

Here's my best one, and it has my smoking schedule in it:

Step by Step:

Bacon (Extra Smoky)

Bear

chef jimmyj · Feb 5, 2015

With the weather in the Midwest lately, that should be fine and be able to keep the smoker temp above 70. I am curious about the reason you are bumping the temp up?...JJ

rbacci · Feb 5, 2015

Chef JimmyJ said:
With the weather in the Midwest lately, that should be fine and be able to keep the smoker temp above 70. I am curious about the reason you are bumping the temp up?...JJ

Well that's where I'm not sure, I read a few guys have done that and it worked for them. If you think I should leave it a 100 I'll give that a try. Like I said, I'm looking for sage advice.

Bearcarver · Feb 5, 2015

Rbacci said:
Well that's where I'm not sure, I read a few guys have done that and it worked for them. If you think I should leave it a 100 I'll give that a try. Like I said, I'm looking for sage advice.

I gave you my Step by Step above. Between 100° and 130° works best for me, but if you just want to use one temp, I would forget 100° and go right to 120° and leave it there. The ones I've done at 100° weren't near as good as ones I did at 120°.

At 120° it should be good in 10 to 12 hours of smoking.

If you cold smoke (below 100°) it would take at least twice that long to get the same color & flavor. IMHO

Bear

rbacci · Feb 5, 2015

Bearcarver said:
Sounds like a good plan!!

I'm curious where you came up with the number 118°.

Here's my best one, and it has my smoking schedule in it:

Step by Step:

Bacon (Extra Smoky)

Bear

Bear I'll give your method a shot. By the way, great looking bacon, my stomach started growling when I was looking at your picks.

gary s · Feb 5, 2015

Got My Pork Belly today, I'll be watching

Gary

rbacci · Feb 6, 2015

Well 1 row of the AMNPS is ash and it's still smoking well. So far everything is looking good. In fact, I ran over to the local butcher to order 2 more bellies.

I think I may have created a monster. I was just on Amazon looking at meat slicers.

rgautheir20420 · Feb 6, 2015

Rbacci said:
Well 1 row of the AMNPS is ash and it's still smoking well. So far everything is looking good. In fact, I ran over to the local butcher to order 2 more bellies.

I think I may have created a monster. I was just on Amazon looking at meat slicers.

Where's the pictures!!! I've only got about 3 lbs left in the freezer....looks like I'll be heading to the market this weekend too!

Bearcarver · Feb 6, 2015

Rbacci said:
Well 1 row of the AMNPS is ash and it's still smoking well. So far everything is looking good. In fact, I ran over to the local butcher to order 2 more bellies.

I think I may have created a monster. I was just on Amazon looking at meat slicers.

Oh No!!!

Don't tell me you're hooked already, and your first Bacon isn't even done yet !!!

Bear

rbacci · Feb 6, 2015

Sad isn't it. I do love bacon and it kills me to pay the store prices. There is something so alluring and primevil with making your own bacon. I already told the missus that we're having bacon and eggs on Sunday morning.

rbacci · Feb 6, 2015

3 hours down 9 to go.

IMG_1230.JPG

rbacci
Feb 6, 2015

gary s · Feb 6, 2015

Looking good, I removed to skin on my belly, cut it into several pieces, rubbed it with TQ and brown sugar and is now resting in the fridge

Gary

Bearcarver · Feb 6, 2015

Rbacci said:
3 hours down 9 to go.

IMG_1230.JPG

rbacci

Feb 6, 2015

Looks good, Rbacci !!!

Here's another tip for you: You don't have to flip the pieces over in the smoker. The heat & smoke come from all directions.

Bear

rbacci · Feb 6, 2015

Bear, that much I do know but thank you anyway.

Bearcarver · Feb 6, 2015

Rbacci said:
Bear, that much I do know but thank you anyway.

OK, Good---I just figured in case you or anyone else didn't know that, I'd mention it.

If everybody knows it already, it wouldn't hurt to mention it.

Bear

rbacci · Feb 6, 2015

Just pulled them out, beautiful color and smell. I've wrapped them up and will let them sit until Sunday. OK. I'll admit it I couldn't wait and test fried a couple of pieces. WAY WAY better than store bought. YUM

IMG_1231.JPG

rbacci
Feb 6, 2015

Bearcarver · Feb 6, 2015

Rbacci said:
Just pulled them out, beautiful color and smell. I've wrapped them up and will let them sit until Sunday. OK. I'll admit it I couldn't wait and test fried a couple of pieces. WAY WAY better than store bought. YUM

That's Great !!!

It'll get even better!!

I think everybody steals a slice or two before the wait----I know I do!!

Bear

gary s · Feb 6, 2015

Man that looks great, Can't wait to smoke mine

Gary

here we go, wish me luck

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