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Inkjunkie Bacon...round 1.... - Page 2

post #21 of 31

I guess. I'll probably never find out how it taste, unless someone gives me some

 

Gary

post #22 of 31

Looks Good From Here, Ink!!!Thumbs Up

 

Any pics of any sliced???:drool

 

 

Bear

post #23 of 31

I'll be waiting I bet the pics will be great   And The Bacon !

 

Gary

post #24 of 31


Takin mine out Friday eve.  Did maple sugar. Let you know How that taste. Some folks just don't like maple bacon. Never really went after it myself in store, but this might be a whole  nuther basket of goods here. Test fry also tomorrow. Yuuuuuum!

Quote:
Originally Posted by Wade View Post
 

 

Most of the Maple dry cure bacon I have seen commercially available here has used either maple sugar or maple syrup. From what I can tell most are not smoked using Maple wood.

 

Great looking bacon btw. Thumbs Up 

 

Quote:
Originally Posted by inkjunkie View Post

Bought a 14 pound frozen Belly. Thawed, skinned and coated it with Morton's TQ & some brown sugar. Vacuum sealed them and into the fridge they went...

16 days later rinsed them off under cold water and dried them with paper towels. Set them in front of a fan for a few hours prior to putting them in the MES.
Sliced some off for a taste test


Tasted good to me...
Filled the AMNPS with Maple pellets. Lit it and put it in the lower left corner of the MES.
Didn't monitor the smokers temperature but with only the heat from the pellets burning doubt it got very much over our ambient temperature, 48*, of today.

After 7 hours of smoke

Wrapped 2 of the 6 pieces, the other 4 will be going back in tomorrow, 2 of them will get another 7 hours of smoke for a total of 14 hours. The other 2 will be going back in on Thursday for another 7 hours...

 

post #25 of 31
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Good From Here, Ink!!!Thumbs Up

 

Any pics of any sliced???:drool

 

 

Bear

Thanks.....

 

No pics of it sliced yet. Smoking the pieces in increments. Have 3 pieces of belly and 1 BBB in the BGE with the AMNPS. Going to pull them off after 7 hours today. Tomorrow morning 2 pieces of the belly will be going in for the final 7 hours. We will have 1 piece of BBB and 2 pieces of belly at 7 hours, 1 piece of BBB at 14 hours along with 1 piece of belly at 14 hours, 1 piece of belly at 21 hours and 2 pieces at 28 hours....all "cold smoked".

 

A few folks here suggested that we smoke/rest them. Every time we open the fridge where the smoked stuff is kept I get very hungry.

 

Hoping to get them sliced on Monday. The Boss will be going shopping with a neighbor on Monday so it may not happen. Tuesday she will be gone most of the day, quilt club meeting....May be Wednesday before we get it sliced.

post #26 of 31
Quote:
Originally Posted by inkjunkie View Post
 

Thanks.....

 

No pics of it sliced yet. Smoking the pieces in increments. Have 3 pieces of belly and 1 BBB in the BGE with the AMNPS. Going to pull them off after 7 hours today. Tomorrow morning 2 pieces of the belly will be going in for the final 7 hours. We will have 1 piece of BBB and 2 pieces of belly at 7 hours, 1 piece of BBB at 14 hours along with 1 piece of belly at 14 hours, 1 piece of belly at 21 hours and 2 pieces at 28 hours....all "cold smoked".

 

A few folks here suggested that we smoke/rest them. Every time we open the fridge where the smoked stuff is kept I get very hungry.

 

Hoping to get them sliced on Monday. The Boss will be going shopping with a neighbor on Monday so it may not happen. Tuesday she will be gone most of the day, quilt club meeting....May be Wednesday before we get it sliced.


That's fine---I can wait.

 

:popcorn

 

Bear

post #27 of 31

I'll be watching, Going to slice mine later on today

 

gary

post #28 of 31


What the hell are waiting on. Let's get going gentleman. Corn cobs are seasoned bout this time. Was a Christmas present once. Was told Cousin and me played with them all night. Give that to spoiled brat sh******s today. Sorry.

post #29 of 31

Bacon? Someone say bacon? :grilling_smilie:

 

Looks awesome. Haven't graduated to bacon yet but looking forward to it very much.  Imagine waiting weeks for it to cure is a bit like waiting for a batch of homebrew ale to get done...cheers.gif

Also guessing it's just as hard to stay ahead of the power curve - production vs consumption !

post #30 of 31

Mmm. Bacon.

post #31 of 31
Quote:
Originally Posted by Foamheart View Post
 

I am ambidextrious.... I can watch and listen at the same time.


See your point

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