Hope so Al. Going to be a high of 60º here tomorrow. Plan on cold smoking it.
Making Bacon. 1st time - Page 2
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Smoking Day. A beautiful day out it is today in the Carolinas.
Out of the fridge after 1 1/2 days. It feels a bit sticky. That would be the pellicle it formed I imagine.
Rubbed one with white pepper and the other with maple sugar. Let it sit about 40 minutes.
Used string for my hangers. Hung in the smoker for 30 minutes before applying the smoke.
Put a combo of A-Maze-N Products hickory and pitmaster blend pellets in the toaster oven at 200ºF for an hour to dry them out.
60º out at 10:30 AM. A gorgeous day.
Going to do a little redesign on the fan situation. Don't seem to need it today. Couldn't go solar today either with the clouds going in and out.
Making some serious smoke.
See ya in a few hours.
Did 10 hours with the pellets. Fridge over night. 4 hours with maple dust the next day.
Done smoking. Into the fridge for a week.
A little sample off the outer edge. Great flavor. A bit salty. Probably from the rub stuck to the outside. Hopefully the inside will be less salty.
Going to slice it up today. Be back later.
Slicing the smaller slab first. This one had the maple. Trimmed the edges to square it up.
Saved some nice pieces for beans and stuff.
Threw it in the freezer for about and hour to stiffen it up.
Ready for the slicer.
Vac sealed and into the freezer. Got 3 pounds.
More slicing tomorrow.
That's some Beautiful Meat to Fat ratio there, Scott !!!
Awesome Looking Bacon!!---------------
Your Slicer must cut better than mine----I gotta keep mine in the freezer for at least 3 hours to avoid the flap of meat accumulation on the bottom.
Thanks Bear. I should have kept it in longer. I had to throw it back in a couple times. My slicer ain't that good. It's a chore using it. I need to sharpen the blade.
Slicer was a bit sluggish yesterday. Gave it a sharpening.
Secured the slicer. Has a tendency to slid around.
This is some good bacon. Much better than commercial.
I like the slicer blocking---That won't go anywhere!!
All I use is a piece of rubbery shelf liner---Really grips the counter & the bottom of my slicer, but it might not work on one like yours with legs.
How did your sharpening work? I sharpened mine with the sharpener attachment that came with the slicer, but I still get that flap of meat at the bottom.
BTW: Your Bacon still looks Awesome!!
It slices a whole lot better when sharp and not sliding around. I spin it on the lathe and hit with a stone.
The slicer is a Rival 1101E/4. Got it for $30 on Ebay. It's vintage. But is a newer one comparatively speaking. The ones before it had a hand crank instead of a motor.