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Belly Bacon - 3 day smoke

post #1 of 27
Thread Starter 

After curing the bellies, approximately 17 lbs, I've got them ready for my 3 day smoke. After the cure was finished, I rinsed them off, patted them dry, then sprinkled a little garlic powder, onion powder and cracked some peppercorns over the top. After some time in the fridge, I've got them ready for the smoke. 

 

I've filled my AMZNPS all the way, this time with pecan pellets, and I'll run it til it's empty, usually 10-11 hours. For the first 20 minutes, I'll run the burner on my MES 30 to get the pellets going nicely, but after that, I shut off the burner and use the internal heat. 

 

Here's some pics from Day 1:

 

 

 

 

 

 

 

Temps inside the box stayed in between 105-115 for most of the time. If it crept over, I opened up the box for a few minutes. Total smoke time was only 8.5 hours, aiming for 10+ today.

 

They are back on and enjoying their smoke for the day. I'll have more pics up later. 


Edited by jpgauthi79 - 2/13/16 at 6:30am
post #2 of 27
Looks tasty!
post #3 of 27

You're gonna like that bacon.......  Thumbs Up

post #4 of 27

Looking Tasty already!!:drool

 

Holding good Bacon Smoking temps!Thumbs Up

 

Keep it up---You're in for a Treat!:drool

 

BTW: Please stop in at Roll Call & Introduce yourself so every body can give you a proper Welcome.  :welcome1:

 

 

Bear

post #5 of 27

Bacon is looking good Welcome to SMF here are a few links to check out for your MES

 

http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners

 

Bears step by step

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

 

Sausage Jerky rack in can hang Bacon also

http://www.smokingmeatforums.com/t/174140/sausage-jerky-rack-mes40-w-step-by-step

 

Richie

post #6 of 27
Thread Starter 

Thanks for the feedback guys. I will definitely get a Roll Call post up to introduce myself. Some mid-day pics, 6 hours in holding at 108 before I peeked in.

 

 

 

post #7 of 27

That's just a Thing of Beauty, JP!! :drool

 

Bear

post #8 of 27

Bacon is looking awesome!!

 

Al

post #9 of 27
Thread Starter 

 

 

 

 

Day two completed. Total cook time was 9 hours, mostly from 100-110 with the last two hours from 115-120. Needed to take a small sampling, for sanitary reasons that is. It's coming along nicely! I do like the pecan smoke, very nice flavor.

post #10 of 27

You do know you have to cook that stuff before eating it...    I'm thinking you are eating it out of the smoker for a taste test...

post #11 of 27
Thread Starter 

Dave, yes, those are the slices I fried up for a taste test. 

post #12 of 27

Thumbs Up

post #13 of 27
Thread Starter 

 

 

 

At the 3 hour mark, temp is at 113 due to direct sunlight hitting the box. Everything is going according to plan.

post #14 of 27
Quote:
Originally Posted by jpgauthi79 View Post

 

At the 3 hour mark, temp is at 113 due to direct sunlight hitting the box. Everything is going according to plan.

 

 

That's Great John---Perfect Smoking temps!!!Thumbs Up

 

IMHO--The best Belly Bacon smoking temp is anywhere between 100° and 130°:

 

 
 
Bear
 
post #15 of 27
Quote:
Originally Posted by Bearcarver View Post
 

 

 

 

IMHO--The best Belly Bacon smoking temp is anywhere between 100° and 130°:

 

 
 
Bear
 

 

 

John, morning....  Have you tried belly bacon smoked below 70 deg. F ??     I've tried warm smoked bacon and it loses something....

post #16 of 27
Thread Starter 

Dave, I can't get my smoker temp that low. I'm in the process of getting the cold smoke attachment that I can hook up with a dryer tube that will allow me to pull the burning pellets out of the box. Maybe that will help me get lower temps.

 

End of day 3, total time was 8.5 hours. Most of the time, I was in between 113-120 with the last two hours between 120-130 due to sunlight. Total smoke time was 26 hours, total weight after smoking was 16 lb, 4 oz, with some loss due to "quality control."

 

 

 

 

 

 

Now it's time for the fridge until tomorrow night when I'll freeze then slice. I'll have more pics up in a few days once it's all portioned out.

post #17 of 27
Quote:
Originally Posted by DaveOmak View Post
 

 

 

John, morning....  Have you tried belly bacon smoked below 70 deg. F ??     I've tried warm smoked bacon and it loses something....

Howdy Dave,


Yes I have, but I find it lacking in flavor, unless I give it 2 to 3 times as long smoking.

 

I also always use Hickory, and I read that you & your Bride like a lot less smoke than I do, so that might have something to do with it.

 

I know most of the feedback I get from hundreds of guys who follow my method seem to have the same opinion.

 

Most of those who have gotten off the cold-smoking thing & used 100° to 130° smoking temp never go back.

 

 

Bear

post #18 of 27
Quote:
Originally Posted by jpgauthi79 View Post
 

Dave, I can't get my smoker temp that low. I'm in the process of getting the cold smoke attachment that I can hook up with a dryer tube that will allow me to pull the burning pellets out of the box. Maybe that will help me get lower temps.

 

End of day 3, total time was 8.5 hours. Most of the time, I was in between 113-120 with the last two hours between 120-130 due to sunlight. Total smoke time was 26 hours, total weight after smoking was 16 lb, 4 oz, with some loss due to "quality control."

 

 

Now it's time for the fridge until tomorrow night when I'll freeze then slice. I'll have more pics up in a few days once it's all portioned out.

 

 

Looks Beautiful, John!!:drool

 

I would say give it another day or two before you slice it, but since you did a 3 day smoke, tomorrow should be fine.Thumbs Up

 

I usually wait for pics of slices, but since your color is so nice, you can have these :points:Now!!

 

 

Bear

post #19 of 27
Thread Starter 

Thanks Bear. This has become a hobby of mine in my downtime and I am thoroughly enjoying the fruits of my labor. I've got a friend in high places at my local grocer and can get these bellies for $1.47/lb any time I want! I try to keep a constant supply for all my friends who just happen to "stop in."

post #20 of 27
Quote:
Originally Posted by jpgauthi79 View Post
 

Thanks Bear. This has become a hobby of mine in my downtime and I am thoroughly enjoying the fruits of my labor. I've got a friend in high places at my local grocer and can get these bellies for $1.47/lb any time I want! I try to keep a constant supply for all my friends who just happen to "stop in."

 

 

OMG---Don't lose that contact---That's Awesome!!

 

Take good care of that grocer---Maybe give him some finished product.

 

 

Bear

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