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  1. 20140331_223544.jpg

    20140331_223544.jpg

    • kingt36
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    • Album: First Bacon...
  2. 20140331_223601.jpg

    20140331_223601.jpg

    • kingt36
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    • Album: First Bacon...
  3. kingt36

    First Bacon...

    I haven't gotten to this point yet, but when you take the bacon out of the smoker to mellow in the fridge, do you put it in a bag, or just let it sit on the rack in the fridge?
  4. kingt36

    First Bacon...

    I wanted to go ahead and get the belly smoking so I went with the catty corner atop the burner opening. So far so good...the AMNPS is filled with just under a pound of pitmaster's choice pellets.
  5. 20140331_150344.jpg

    20140331_150344.jpg

    • kingt36
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    • Album: First Bacon...
  6. kingt36

    First Bacon...

    I'm preparing the smoker. I'm using my old BBQ Grillware propane unit as a cold smoker. I'm trying to figure out the best way to position the 5x8 AMNPS. I took two photos of the only ways I can think to do it and wanted to ask of you which would be the best, or if there is another configuration...
  7. 20140331_125418.jpg

    20140331_125418.jpg

    • kingt36
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    • Album: First Bacon...
  8. 20140331_125342.jpg

    20140331_125342.jpg

    • kingt36
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    • Album: First Bacon...
  9. kingt36

    First Bacon...

    Took the belly out of the brine last night, which gave it about 12 days in. I rinsed it, patted it dry and did the test fry. It wasn't too salty at all, in fact, I could have used a little more salt. I trimmed it a little more and put some cracked black pepper on both sides of half it the belly...
  10. 20140330_210814.jpg

    20140330_210814.jpg

    • kingt36
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    • Album: First Bacon...
  11. 20140330_213029.jpg

    20140330_213029.jpg

    • kingt36
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    • Album: First Bacon...
  12. 20140330_210824.jpg

    20140330_210824.jpg

    • kingt36
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    • Album: First Bacon...
  13. kingt36

    First Bacon...

    Yeah, I removed the skin before I put it in the brine. I think I'm going to take it out now. How long should it sit in the fridge to form the pellicle?
  14. kingt36

    First Bacon...

    So, tomorrow is day 10 in the brine. On either tomorrow or Saturday, I will take the belly out, rinse it, pat it dry, cut a couple of pieces to test, season with fresh cracked pepper and sit in fridge overnight. Is that the right process?
  15. kingt36

    First Bacon...

    I paid 2.53 a pound. Most of it looks pretty good. I'm excited and have already grown impatient...lol
  16. First Bacon...

    First Bacon...

    • kingt36
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  17. kingt36

    First Bacon...

    As I posted in another thread, I picked up 53 lbs of belly from Restaurant Depot a few weeks ago. A few days ago I managed to get one of the bellies, about 10 lbs, separated and cut into four manageable pieces. Yesterday,I cut off the skin and got the pieces in Pop's brine...
  18. 20140318_135328.jpg

    20140318_135328.jpg

    • kingt36
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    • Album: First Bacon...
  19. 20140318_131815.jpg

    20140318_131815.jpg

    • kingt36
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    • Album: First Bacon...
  20. 20140318_130815.jpg

    20140318_130815.jpg

    • kingt36
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    • Album: First Bacon...
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