fpnmf's tutorial to Raptor700

Discussion in 'Bacon' started by raptor700, Jul 7, 2011.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    My neighbor walked me through my first bacon experience.

    And let me tell everyone that has doubts about curing their own meat, It's not rocket science!

    Pops recipe is all you need,

    Here it is after brining and into the MES with Todds newest creation.

    I think it was apple and hickory, My "neighbor" will correct me if I'm wrong.[​IMG]

    [​IMG]

    Smoked 13 hours from 1 load of pellets [​IMG]

    [​IMG]

    Slices are soon to follow......................

    Thanks neighbor!
     
    Last edited: Jul 7, 2011
  2. Would it be uncouth to just order an unsliced slab of bacon and go to town with a knife and fork? Ah, maybe I could get away with it in private haha. Great looking bacon Rap!
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yer welcome neighbor!!

    Anytime!!!

    It's always a pleasure hangin out with ya!!

    Craig
     
  4. roller

    roller Smoking Guru SMF Premier Member

    That looks good.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Stevo, the slices are gonna be even better.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

      Thank you neighbor, see ya tomorrow with a care package [​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking bacon Rap. [​IMG][​IMG]
     
  8. venture

    venture Smoking Guru OTBS Member

    Why the need for this post?

    Between Pops and Craig, how could you go wrong?

    Good luck and good smoking.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Rap! I use Pop's recipe too and it just couldn't be easier.
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Rap! (and Craig & Pops)!!!

    Nice color!------13 hours!!---sniff-sniff I only got 11 1/2 hours ----Maybe that little bit of heat made mine burn a little quicker.

    Nice BearView of that stack of goodness too!

    Can't wait for the slices !!!!

    Bear
     
  11. sunman76

    sunman76 Master of the Pit

    ahhhh you guys are killn me...  I cant even find any TK around here.

    looks darn good friend[​IMG]
     
  12. Those look great Rap. Really meaty. Can't wait to see the sliced. I really got to start tearing that old fridge apart.
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    The only thing i am sorry is that i am in south Africa and  can't be your neighbor [​IMG]  .it looks great so far Rap
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    It was my second time using the pellet burner.

    The MES temp was set to 100 the entire time..it got up to 120 a few times.

    The first time I thought I had too much smoke so didn't pile it as high in the rows this time.

    Had to relight it 2 times, luckily I can see the top vent from inside.

    When I pulled the bacon out it was getting late and prolly still had a few hours left.

    All in all it works great!

    Have a great day!!

      Craig
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    You gotta keep the unit full

    Air flow is really important, so keep the intake and exhaust wide open

    On the MES

     - Pull out the chip pan about 1 1/2"

     - During Cold Smoking Remove the Chip Laoder

     - During Hot Smoking Pull the Chip Loader out about 1/2 way to Start, but after it's going put the chip loader back in.

    TJ
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    You guys are so right that the bacon makin process is so simple.Anybody that's out there that's the least bit apprehensive Don't be, just read some of these threads and give it a try.alot of your asian markets sell belly in 2#the hunks so you don't have to worry bout getting a full belly.Give it a go and I assure you you'll only Buy bacon for your Abt's- etc.By the way your bacon looks awesome buddy.kudos to u too Craig.
     
    Last edited: Jul 8, 2011
  17. nwdave

    nwdave Master of the Pit SMF Premier Member

    Nice looking Belly.  Any one not doing bacon, whether it's Belly, Buckboard Bacon (BBB) or Canadian Bacon (CB) is really missing out on something that is ridiculously easy to do.  I'm in the tail end of my bacon saga and this was my first, but certainly not last, run.  Now get with it.
     
  18. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    We don't need no steenking chip loader or chip pan!!!!

    We use duct tape.

    I am experimenting with the tape,leaving the hole about 3/4 open seems to do the trick.

    Might want to put my fancy conversion to the MES mods page. Hahahahahaha

    I cut up the loader/pan and covered the element by some very technical bends and put a couple 6x6 cpieces of slate on it.

    Works fine!

    Can hang more sausage with it gone!!

    [​IMG]

    YO!!!     K-Dog!!!

    Where the heck are the sliced pictures anyway???????

      Craig
     
    Last edited: Jul 8, 2011
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Alright, alright....................here's some slices

    [​IMG]

    Fresh off the skillet [​IMG]

    Thanks again neighbor,

    And thanks to Todd for an Amazin product [​IMG]

    [​IMG]
     
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    That's some good looking bacon neighbor!!

      Craig
     

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