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Bacon on the Smokin'-It#3

post #1 of 16
Thread Starter 
Second batch I've done....been in pops brine for two weeks.

This time I only added 1/2 cup of salt per gallon as the first batch was too salty.
post #2 of 16

Will be watching for the results.:popcorn

post #3 of 16
Thread Starter 
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post #4 of 16
Thread Starter 
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post #5 of 16
Thread Starter 
Drying.

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post #6 of 16
Thread Starter 
I didn't actually do them on the smoking it number three and putting them on my Brinkmann gourmet electric smoker....


I had two full bellies and cut them into three pieces each...

After brining I dried for several hours in front of a fan and then put four of the thirds on bacon hangers.

I hung those from 18 1/2 inch rack on the Brinkmann gourmet electric smoker.

The other two shitty ends I skinned and hit with pepper and placed on top of the rack, I had issues trying to skin those and pieces with the folds on my last batch.

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I used Todd's amazing pellet smoker with Traeger apple pellets lip from both ends.
post #7 of 16
Thread Starter 
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post #8 of 16
Thread Starter 
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In at 12:00 July 3, 2015.
post #9 of 16
Thread Starter 
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post #10 of 16
Thread Starter 
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post #11 of 16

Nice job!!! you have "gunna be good" bacon there

 

A full smoker is a happy smoker

 

DS

post #12 of 16
Thread Starter 
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post #13 of 16
Thread Starter 
The AMPS jumped tracks and was burning in 4 directions! Got a little hot on the bottom.

I smoked for 4 hours a returned to the fridge.

Into the Smokin'-It from now on...with only one side lit!

I smoked for another 10 hours, the next day it rained, a total of 14 as of Sunday July 5th.

It stopped raining yesterday July 6th, so they went back into the Smolin'-It with one side lit from 4:00 PM until this morning...still going at 8:00 AM...total of 30 hours so far.
post #14 of 16
Thread Starter 
Reloaded and ready to burn again...

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Pepper...

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post #15 of 16
Thread Starter 
After 36 hours of cold smoke (and probably 4 hot), 40 hours total...

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post #16 of 16
Thread Starter 
Just finished skining the remaing 4 pieces:

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Into the freezer for slicing!
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