This is what I did as a 1st timer after reading the forum.
I sourced some local bellies from the college Meat Science department so I know they were local and fresh and I skinned them (some of my old butcher days came back to me)
I then cut them in to pieces that will fit into gallon zip locks
Then I weighed and measure out the salt, brown sugar and #1 cure in grams on my scale. From the cure calculator. http://diggingdogfarm.com/page2.html
Then I added a 1/4 cup of 100% pure maple syrup to the gallon bags and after I rubbed the slabs to ensure an even coat of cure/sugar/salt.
I then I flipped daily for 12 days. I then rinsed under cold water, soaked for an hour in cold water, and then tried by best to cut a thin piece (fail) and test fry for saltiness .
Forgot to use lower heat so some of the sugars burned. But so tasty!
So I stacked some racks and off to the fridge for 2 days to form a pellicle.
Yes those are just 2x4 spacers .. was just laying on the bench and worked and didn't touch the meat.
I loaded up the Amazin smoker tray for this smoke.
So I weighed what would fill it for future use and microwaved for 90 seconds as safeguard.
That is after the tare on the Amazin tray if I remember correctly.
Time to click the mapp gas torch and plug in the Smokin-It 3D.
Pellets lit up in 20 seconds and loaded at bout 7:15 AM.
I took Bear's suggestion and used a temp of 110 degrees the Auber PID controller on the Smokin-It #3d has a +/- 2 degrees.
The pellets died about 1/2 way (my fault didn't see a dip in pellets when I pushed in to the smoker I think) and so I lit the other side for the remainder of the 12 hours and this was left after 12 hours.
I pulled the bellies after 12 hours since that seemed to be a common time frame and since it is my 1st bacon smoke and we don't know if we want more or less smoke flavor...we went with 12 hours.
I love the color from the Apple pellets and time. .
I then rested in the fridge for a 2 days and sliced.
We are a 2 person household so we packaged to what we would eat typically at a meal.
That Vac Master 350 is a beast. Thank you Lisa and I guess thank you foodsaver for dying so I got to see what a difference a their really was from my 10y old FoodSaver and the VacMaster 350.
Baked a few for 14 minutes at 350 and made supper.
She said I can make more bacon ;-)
Way better than the store bacon and being in control of the process was great.
Thanks for clicking the link and reading my Thread. Thank you for all that share and provide threads on your experiences that I could glean some info/procedures/ fails/ successes/ how-to's/ product reviews from.
Edited by BenA - 3/30/16 at 8:50am