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Smoking bacon in MES 40 2.5

post #1 of 13
Thread Starter 
Hey all, I'm going to be doing a dry cure for a pork belly and had some questions with the smoking process for my smoker that is listed in the subject. I've read where I can do a cold or warm smoke to finish the belly. It sounds like the cold smoke seems to be the best. I do not have the Amazn products to help with the smoking process. I suppose my question is, what would be the best way for me to do this smoke considering I do not have the Amazn to help with the continuous smoke?

Any other tips with the smoking process would be greatly appreciated as I am not an experienced smoker just yet.

Thanks in advance.
post #2 of 13
You cant do a cold or warm smoke without the AMNPS in the mes.

If I was in your shoes I would try to keep the temp as low as possible and still keep the chips smoking
post #3 of 13
You need to purchase the side box for cold smoking in the mes if you aren't using the amnps. Mine works perfectly! Love my side box. Paid $75.00 for it. Ordered online.
post #4 of 13
I got a side box (smoke generator) for my MES. I added a 2' piece of pipe between the two. Cold smoked yesterday for 6 hours. It was 42 degrees outside and the generator only brought the temp up to 45 degrees in my smoker. I was very pleased with it.
post #5 of 13

Ctaylor,

 

Here's my Favorite Bacon Smoke in my MES. It has all kinds of tips in it:

 

 
 
If you don't have an AMNPS, I would get one.
 
Meanwhile Keep your heat between 100° and 130° and burn a couple chips at a time laying flat it the chip drawer.
If you have to, open the door a little to get the heating element to stay on longer.
 
Don't allow your heat to go much above 130°, or some fat could render.
 
And like I said---Get an AMNPS---It will make life so much easier & so much better smoked meats.
 
Bear
 
post #6 of 13
Thread Starter 
Bear,

That's the recipe I am going to go by. I ordered a ampns this morning so I should have it by the time the belly is ready to smoke in about a week. Have you ever tried adding syrup to the cure to get a maple flavor?

Thanks for the recipe you wrote, it looks delicious.
post #7 of 13
That's great you got one coming.
post #8 of 13
Quote:
Originally Posted by Ctaylor View Post

Bear,

That's the recipe I am going to go by. I ordered a ampns this morning so I should have it by the time the belly is ready to smoke in about a week. Have you ever tried adding syrup to the cure to get a maple flavor?

Thanks for the recipe you wrote, it looks delicious.


Yes I have tried that a couple times. I found it to be a waste of expensive real Maple Syrup.(Couldn't even taste it)

 

I'm working on using Dry Maple Sugar instead of Brown Sugar, but I haven't perfected it yet. I have one more plan to try.

 

Bear

post #9 of 13
Quote:
Originally Posted by Bearcarver View Post
 

Ctaylor,

 

Here's my Favorite Bacon Smoke in my MES. It has all kinds of tips in it:

 

 
 
If you don't have an AMNPS, I would get one.
 
Meanwhile Keep your heat between 100° and 130° and burn a couple chips at a time laying flat it the chip drawer.
If you have to, open the door a little to get the heating element to stay on longer.
 
Don't allow your heat to go much above 130°, or some fat could render.
 
And like I said---Get an AMNPS---It will make life so much easier & so much better smoked meats.
 
Bear
 


Better yet get the tube smoker from Amazn prod. It burns the pellets better than the trays. I got one a couple weeks ago and fell in love with it but I like the trays also.

post #10 of 13
Quote:
Originally Posted by Ctaylor View Post

Bear,

That's the recipe I am going to go by. I ordered a ampns this morning so I should have it by the time the belly is ready to smoke in about a week. Have you ever tried adding syrup to the cure to get a maple flavor?

Thanks for the recipe you wrote, it looks delicious.


I used maple pancake syrup on my last two bellies and it was OK however I prefer to just do the bacon plain and not add any "perfumes" and let the meat and smoke speak for itself. Look at my signature line below for Cob Smoked bacon a did a while back.

 

HT

post #11 of 13
Quote:
Originally Posted by Hoity Toit View Post
 


Better yet get the tube smoker from Amazn prod. It burns the pellets better than the trays. I got one a couple weeks ago and fell in love with it but I like the trays also.


That depends on the size of the smoker, how good it's air flow is, and the altitude:

 

Whenever I used my Tube, I get too heavy a smoke, and no matter what I do it stays too heavy. It might be because my AMNPS works better in my MES than in most.

It seems the people who have the best success with their AMNPS get too much smoke with the Tubes, and the ones with problems keeping the AMNPS going have Great success with the Tube.

 

I guess that's why the tubes are better for large smokers, where you need more smoke, and they're also better at high altitudes than the AMNPS.

 

 

John

post #12 of 13

Amazen Products ship fast and you will have it before you are ready to smoke.    I ordered the expandable tube smoker and pellets on Monday and got them Friday.     The expandable tube smoker is the best thing since sliced bread!

post #13 of 13
Quote:
Originally Posted by Bearcarver View Post
 


That depends on the size of the smoker, how good it's air flow is, and the altitude:

 

Whenever I used my Tube, I get too heavy a smoke, and no matter what I do it stays too heavy. It might be because my AMNPS works better in my MES than in most.

It seems the people who have the best success with their AMNPS get too much smoke with the Tubes, and the ones with problems keeping the AMNPS going have Great success with the Tube.

 

I guess that's why the tubes are better for large smokers, where you need more smoke, and they're also better at high altitudes than the AMNPS.

 

 

John


exactly...I use the tube in my big wooden smoker and the amps in the MES. Agreed. We thinking the same.

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