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Bellies
When Partial frozen/cold...yes a flap....when frozen over night...it tapers....I start with a nice 1/8 thickness and by the time I'm through it's paper thin......shaved bacon.....will try the 4 hour "freeze" next time And on the bellies...the manager says that they put them on sell on weekends... -
Bellies
Went to my "Asian" market here in Northern VA go check on spices for my Pastrami that IU am smoking this weekend.....stopped by the pork products....WHOLE BELLIES for $2.88 a pound (normally $3.99 a pound)...bought 50 lbs.....cut into 12 inch wide pieces and put in freezer till ready to turn... -
Second attempt at bacon (hot smoked)
Went to my "Asian" market here in Northern VA go check on spices for my Pastrami that IU am smoking this weekend.....stopped by the pork products....WHOLE BELLIES for $2.88 a pound (normally $3.99 a pound)...bought 50 lbs.....cut into 12 inch wide pieces and put in freezer till ready to turn...- torp3t3d0
- Post #5
- Forum: Hot Smoked Bacon
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having trouble keeping the A-maze-n going
start4eed over with the recommendations and switched to the "mailbox" mod....worked fine...thanks for the help Here are the results after 6 hrs of smoke...took smoke off at 120Deg cause the color was good...raised to 180 in MES and took off at 145 internal temp Here is the brown sugar (on top)... -
brown sugar CB.JPG
- torp3t3d0
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- Album: having trouble keeping the A-maze-n going
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pepper CB.JPG
- torp3t3d0
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- Album: having trouble keeping the A-maze-n going
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BS & P CB.JPG
- torp3t3d0
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- Album: having trouble keeping the A-maze-n going
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having trouble keeping the A-maze-n going
Thanks...I'll try that as I have a computer blower fan in my garage just sitting there as I now use a MAC...thanks again -
having trouble keeping the A-maze-n going
- torp3t3d0
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having trouble keeping the A-maze-n going
Trying to smoke my first Canadian bacon....initially bought the A-maze-n for dust....could not keep it lit...even "nuked" the dust for 40 secs as recommended....built a tool box attachment with lots of holes....still not able to keep lit......added a small fan to blow into the... -
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- torp3t3d0
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- Album: having trouble keeping the A-maze-n going
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tool box.JPG
- torp3t3d0
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- Album: having trouble keeping the A-maze-n going
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Boneless Cured & Smoked Pork Chops & Canadian Bacon
I plan to....copied your procedure to a "word document" and have it in my "smoking" cook book....my next try is to do yours step by step..... Thanks, Pete- torp3t3d0
- Post #43
- Forum: Hot Smoked Bacon
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Boneless Cured & Smoked Pork Chops & Canadian Bacon
As the others say...Thanks.....only been doing this for a short time so I have been acting like a sponge with all the info you "ol' timers "put out......did my first 20 lbs of NON-Salt pork Bacon (First batch was so salty I couldn't even put it in my mouth (dry rub))....Did a Dry rub for CB and...- torp3t3d0
- Post #39
- Forum: Hot Smoked Bacon
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need advice.....again
I'm there with ya...nothing goes to waste...lived in Italy for almost 3 years...spaghetti carbonara is one of my favorite meals...thanks again -
need advice.....again
will try that.....sacrifice another piece to the test!!
