Bacon & Sausage kind a day

[sdiver40]

OK I tried to post this once before and now I cant find it? Hope I didn't double post it.

Anyway, I got up this morning and got busy with some bacon and Sausage.
I got about 16-17 lbs a bacon smoking over some cherry dust.

Ground up 2 Boston Butts along with some side fat to make breakfast sausage. 21lbs total. Sampled the sausage and it turned out really well.
Just hoping the bacon turns out half as good and i'll be a very happy camper!

 

 

[mickey jay]

What temp are you at with that bacon?  I have what looks like the same setup with my MB GS40 (with the cast iron), and I have trouble keeping chunks from going up in flames let alone dust.

I'd love to see pics of that bacon when done, all sliced up and whatnot.

Lookin good!
 

 

[sdiver40]

I mostly cold smoked the bacon with the AMNPS. Even at my lowest setting with the door cracked open, the temps will jump above 175 very quick. So I would fire it up until it reached 150-175 then shut it down for an hour or so. Done a taste test last night and it was pretty good. Will slice it up later today and get some q-view posted

Sent from my ADR6400L using Tapatalk 2

 

[big casino]

What temp are you at with that bacon?  I have what looks like the same setup with my MB GS40 (with the cast iron), and I have trouble keeping chunks from going up in flames let alone dust.

I'd love to see pics of that bacon when done, all sliced up and whatnot.

Lookin good!
 

If you can make something to set on top of your chip pan  that has a lot of holes in it you can  keep the smoke flowing out but it will inhibit the flare ups, I have seen people use, SS colanders  up side down, just a thought

 

[africanmeat]

i will wait

 

[jp61]

 

 I'll be sitting here waiting for the results...

How did you cure the bacon and did you make links or patties from the sausage?

 

[sdiver40]

 

 I'll be sitting here waiting for the results...

How did you cure the bacon and did you make links or patties from the sausage?

I cured the bacon using Pop's brine recipe. This is the 2nd time I have used it and it does a great job. I'm hoping to build a small smoke house in the near future so I can do some dry curing this fall / winter.  The sausage I packaged into 1lb. bags. I'll make patties out of it when the time comes. 

 

[johnnie walker]

That bacon looks good!

 

[jp61]

Nice job! The bacon looks great!