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28 hours of Maple cold smoke....

post #1 of 15
Thread Starter 

Smells fantastic.
post #2 of 15
Looks great.
post #3 of 15

Dammit I don't have the scratch-n-sniff app

post #4 of 15
Thread Starter 

Just opened the fridge door....wife had to yell at me to shut it...was getting high....

post #5 of 15
Looks great, time to get slicing!!!
post #6 of 15
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great, time to get slicing!!!

Sunday or Monday will be slicing day....

post #7 of 15
Quote:
Originally Posted by inkjunkie View Post
 

Just opened the fridge door....wife had to yell at me to shut it...was getting high....


Food. You know, I just couldn't stop thinking about it. So, I went to the fridge and I opened up the meat drawer.

 

I'll tell you what was in there. You know that bacon, that's like maple?

 

post #8 of 15

Nice     It's Bacon Day

 

Gary

post #9 of 15
Quote:
Originally Posted by inkjunkie View Post


Smells fantastic.


Guess my slicing day will be Saturday morn. Weeks rest. What was yours sitting on to smoke? Bradley rack?

 

post #10 of 15

Nice,  great color

 

Gary

post #11 of 15
What temp or just smoke?
post #12 of 15
Thread Starter 

Just smoke....

post #13 of 15
What is ambient air temp
post #14 of 15

I kept my temp at 125 º for my whole smoke 10 hours  but I did mine in my RF

 

Gary

post #15 of 15
Thread Starter 
High 40-low 50. Ernestina just diced up some of the various parts and made,an omelet. Could surely tell when you got some of the 28 hour stuff, taste was fantastic. I am guessing you were asking me? Lol....
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