Inkjunkie Bacon...round 1....
- Thread starter inkjunkie
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dave17a
Smoking Fanatic
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!
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.
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...
- Nov 25, 2014
- 2,020
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Thanks.....
Looks Good From Here, Ink!!!
Any pics of any sliced???
Bear
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.
dave17a
Smoking Fanatic
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.
smoked alaskan
Smoking Fanatic
Bacon? Someone say bacon?
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...
Also guessing it's just as hard to stay ahead of the power curve - production vs consumption !
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...
Also guessing it's just as hard to stay ahead of the power curve - production vs consumption !
dave17a
Smoking Fanatic
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