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  1. anylizer

    110v. heat & temp control for my freezer build

    I used this one....  with this controller... this set up works fantastic with an Amaze-N- pellet or tube smoker!!!! 
  2. anylizer

    Looking to "Intensify" smokey goodness of my Bacon

    Thank You guys, I appreciate the feed back!  I plan to stick with the dry cure, and will increase my smoke cycles and switch to all Hickory for the wood as Diggin' Dog suggested!  This is what my pea brain had kind of decided would be the best direction. Just wanted verification that I was on...
  3. anylizer

    Looking to "Intensify" smokey goodness of my Bacon

    On my first batch of dry cured belly bacon, I used a 2% salt & 150ppm cure #1. Cured for 10-13 days... rinsed, pellicled for another day. Smoked with Oak, Apple, & Hickory for 2.....12 hr. cycles with an overnight break in the fridge. After that it rested in the walk-in for another 5 days.  I...
  4. anylizer

    Praline Bacon revisited.... thanks Craig.....

    COOL... Thank you   Saw something similar... "Millionaire Bacon" on Triple D...  bacon, black pepper, cayenne, brown sugar,& red pepper flakes... baked for 4 hrs! Looked/sounded FANTASTIC!!!  gotta try it with my homemade bacon. There several different versions on the net if you want to "Goggle"...
  5. anylizer

    First Corned Beef Pastrami's (w/ Q-view)

    I see that you guys/gals are "soaking" the briskets... are they purchased in a solution that you are trying to remove??? or are they fresh and if why the soak? Thanks A.
  6. anylizer

    Praline Bacon revisited.... thanks Craig.....

    ... you are pre-baking the bacon before adding the toppings??? then cooking for another 25-30?
  7. anylizer

    My first try and making bacon

    If you have a smoker at all, or even a BBQ, no need to build a new one.... Just pick up one of Todd's pellet or dust smoking mazes and your ready to go!   http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8 although... home built projects are cool!!!
  8. anylizer

    first Belly Bacon with Q-view

    Linguica... no skin on these bellies... !
  9. first Belly Bacon with Q-view

    first Belly Bacon with Q-view

    • anylizer
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  10. anylizer

    first Belly Bacon with Q-view

    So... I picked up some bellies and made a run at some bacon. Using Diggin' Dogs calculator, I dry cured it with 2% salt and 150ppm of cure #1. It cured in the cooler/walk-in for about 12 days, dried then rubbed with pepper, pellicle formed for about a day and a half, then two 12 hr. sessions in...
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    Phone 065.jpg

    • anylizer
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    • Album: first Belly Bacon with Q-view
  12. Phone 064.jpg

    Phone 064.jpg

    • anylizer
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    • Album: first Belly Bacon with Q-view
  13. Phone 063.jpg

    Phone 063.jpg

    • anylizer
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    • Album: first Belly Bacon with Q-view
  14. Phone 056.jpg

    Phone 056.jpg

    • anylizer
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    • Album: first Belly Bacon with Q-view
  15. anylizer

    Too much pellicle?

    Morning Dave, and Thank You for your input.I wasn't going in any particular direction with this thread other than trying to determine if a heavy pellicle would prevent smoke penetration. That appears not to be the case, so I was more or less thinking out loud, worndering why the lack of flavor...
  16. anylizer

    Too much pellicle?

    I was using Hickory in my AMNPS. There was smoke the entire time, (and plenty of it)or at least I thought it was plenty!? I started at 85 deg, and bumped it up every hour or so by 10-15 deg. until my IT was reached. Wasn't really looking to cook the fish, but started getting worried about it...
  17. anylizer

    Too much pellicle?

    So the would best option be... to go for a longer smoke at lower temps to get better penetration?
  18. anylizer

    Too much pellicle?

    These were left over night, but not in the fridge, in a cold room at 37deg. with slight air movement. So will too much pellicle "seal" the meat?
  19. Too much pellicle?

    Too much pellicle?

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  20. anylizer

    Too much pellicle?

    I just finished up a batch of nice salmon fillets. My question is, can you get too much of a pellicle that would prevent the smoke penetration? It had beautiful color, and probably the best pellicle I've ever had form, but no smoke penetration. I smoked it for about 8hrs. at increasing temps...
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