Recent content by olddaddy

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  1. olddaddy

    Thermometer advice?

    I mostly make bacon and when I do other meat its usually not that big of a piece since there's only two of us. I was thinking two probes, one for the smoker and one for the meat.
  2. olddaddy

    Thermometer advice?

    I'm looking for a digital thermometer with two leads. I've looked at Inkbird, Thermo Pro and Thermoworks. Any others to consider? Thermoworks looks to be best, but is also the most expensive. Inkbird seems to be affordable, but have not found a deal on one. The Thermo Pro 2 lead model is...
  3. olddaddy

    Bacon doesn't get crisp.........

    Thinner slicing is in the plan for the next batch.
  4. olddaddy

    Bacon doesn't get crisp.........

    It does render, but I’m guessing it’s not complete. As you all can tell, I don’t know an awful lot.....this thread has given me enough direction to likely make better bacon, which is what I needed.
  5. olddaddy

    Bacon doesn't get crisp.........

    I don't slice too thick, but not real thin either. I may experiment on thickness and see what happens. The bellies come from a couple different meat markets, small local shops. My smoking temps are in the same range as yours.
  6. olddaddy

    Bacon doesn't get crisp.........

    Well, I'm going to have to guess since its been nearly a year since I made any bacon. The meat sits under a fan for about 3-4hrs before going in the smoker. I've let it sit in the fridge for a few hours and up to an overnight till I had time to wrap and store. I'd be interested in the dry...
  7. olddaddy

    Bacon doesn't get crisp.........

    I've made a few batches of bacon in my vertical electric smoker heating element and wood pan at the bottom, bacon up top. The taste is really great, good smoked flavor and color, but when you fry it up it remains chewy and does not get crisp. I use the Pops brine, rinse and dry and hot smoke...
  8. olddaddy

    A return to bacon.....advice please!

    Yeah, the slant makes all the difference! It figures there’s always one more piece than you have racks for....more racks coming.
  9. olddaddy

    A return to bacon.....advice please!

    Reporting back, I ended up using Pop's Brine and cured the belly in the fridge for about nine days. I smoked the meat using my one Brinkman base as a smoke box and fed smoke up into the Masterbuilt cabinet for about nine hours. I ended up with a cheapy thermometer that worked fine while I...
  10. olddaddy

    A return to bacon.....advice please!

    daveomak, that is exactly what I was looking for! I will proceed!!
  11. olddaddy

    A return to bacon.....advice please!

    Well either one as long as they are somewhat accurate. I have both, the analog is a good rule of thumb close to temp guide, the digital was spot on while it lasted.......
  12. olddaddy

    A return to bacon.....advice please!

    So, the worst of our Florida heat is behind for this year and I about to return to making bacon. I've always done a wet cure for 10 days, but wondered about doing a dry cure instead for about 7 days? Any dry cure recipes? My wife wants something maple, I'd like pepper..... I've added a remote...
  13. olddaddy

    Pop's Brine variation.......

    I use Pop's Brine and have had good success with it. I want to try using some Cane Syrup in a batch to see how it tastes in the bacon. Would you just cut back on the sugar or just add the syrup? I normally use less sugar and salt than called for, just by personal taste.
  14. olddaddy

    MES 30 MAILBOX MOD HELP!

    OK,  I have an MES 30 and an AMNPS...........but what is a mailbox mod? Pics?
  15. olddaddy

    Picked up an MES Pro today.............

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