Recent content by Markl
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Just need more smoke sessions?
Wanting to improve my bacon and my process, after asking a few more questions, I changed it up a bit. Rigged my MES to hang my bacon slabs vertically and cold smoked for 5 hours, then into the fridge on the racks naked for 24 hours and repeated 2 more times with a final rest in the fridge forr... -
Power Vented!
My previous design with the fan mounted on top of the flu got gunked up after several smoking sessions so I finally found the time to come up with a different design. I'll preface with that I'm no engineer, just something I thought that might work better. After hours of design work for the... -
Just need more smoke sessions?
Will have to get a tray and try dust next time. I do have a variable speed forced draft unit i made that works well. Using it now to keep smoke moving thru MES. -
Just need more smoke sessions?
Trying to improve my process. Last time was 1, 5 hour smoke that I'm guessing was too thick and slow moving. Left a nice golden color, but a slight bitter taste as well. Was still good, but room for improvement. Pic from last time -
Just need more smoke sessions?
Finished 14 day cure, 2 days rest nakedness in the fridge. Threw on the smoker today, 42 degrees ambient temp, 52 in the MES and 62 in the mailbox (hickory pellets/Amazin tube). Pulled after 5 hours, i don't see really any color, but mild to light smoke aroma. Plan on another 5-6 hour... -
Dry cure FoodSaver vacuum level
Thanks! Like a few others, been awhile and 2nd guessing how I did it last time. Got 20 lbs curing! Can't wait! Planning on 14 days. Last batch turned out great. -
Dry cure FoodSaver vacuum level
Haven't done bacon in awhile and want to get it done while it's still cool out. Weighed up, mixed up, cured up and placed my slabs in there own vacuum sealed bags and now 3 days in. But a question I have is bugging me. I have a Foodsaver unit and options when vacuum and sealing is DRY or... -
Power Vented!
I saw that design and yes, that would be better. Have an idea to 3d print using a 80mm fan with a 360 degree flow input. Will post it when I get it done -
Power Vented!
Well I finished the 2nd smoke this morning and looks and smells pretty good. Using the fan on this experiment did shorten time on the smoke tube, but did not cause the pellets to ignite. I do have to reduce to a smaller 80mm fan if I do this again. The 120 even at its slowest setting moved to... -
Bacon Likely Bad... Confirm and Help Me Learn
Happy to have found this post. My 3rd time cold smoking bacon and first time seeing a couple of black spots. Good to know a minor issue, easily resolved. -
Bag after smoking or wait?
First time double smoking and don't know why I was thinking to bag after the first smoke. They look fine this morning. Was going to smoke again on Saturday might wait until Sunday now. -
Bag after smoking or wait?
So after smoking the bacon this morning, I threw them in 1 gallon bags and put back in the fridge and will smoke again in a couple days. I noticed some condensation (light) in the bags. Good? Bad? Should I open air them first to prevent this? Just finished removing from bags and wrapped... -
Power Vented!
So far so good. 1.5hrs in ambient temp 54deg, internal 60 deg -
Power Vented!
I was thinking the same thing this morning after I fired it up. I might have to also switch to a smaller fan. I'm running on the lowest setting with the vent closed some. Worried about moving the smoke thru to fast. -
Power Vented!
Cold.. I prefer to cold smoke. My used MES rig works great for it.
