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  1. IMG_1011.JPG

    IMG_1011.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  2. jpgauthi79

    Belly Bacon - 3 day smoke

    At the 3 hour mark, temp is at 113 due to direct sunlight hitting the box. Everything is going according to plan.
  3. IMG_1009.JPG

    IMG_1009.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  4. IMG_1008.JPG

    IMG_1008.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  5. IMG_1007.JPG

    IMG_1007.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  6. jpgauthi79

    Belly Bacon - 3 day smoke

    Dave, yes, those are the slices I fried up for a taste test. 
  7. jpgauthi79

    Belly Bacon - 3 day smoke

    Day two completed. Total cook time was 9 hours, mostly from 100-110 with the last two hours from 115-120. Needed to take a small sampling, for sanitary reasons that is. It's coming along nicely! I do like the pecan smoke, very nice flavor.
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    IMG_1002.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  9. IMG_1001.JPG

    IMG_1001.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
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    IMG_0999.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
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    IMG_0998.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  12. jpgauthi79

    What's up

    I'm John from Humble, TX (near Houston). I recently purchased my first smoker in November of 2015, an MES 30". I use the AMZNPS every time I smoke as I've found it to be very consistent and easy to work with. I love smoking bacon, I do beef jerky on a regular basis and my ribs have become a hit...
  13. IMG_0995.JPG

    IMG_0995.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
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    IMG_0994.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
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    IMG_0993.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  16. jpgauthi79

    Belly Bacon - 3 day smoke

    Thanks for the feedback guys. I will definitely get a Roll Call post up to introduce myself. Some mid-day pics, 6 hours in holding at 108 before I peeked in.
  17. Belly Bacon - 3 day smoke

    Belly Bacon - 3 day smoke

  18. jpgauthi79

    Belly Bacon - 3 day smoke

    After curing the bellies, approximately 17 lbs, I've got them ready for my 3 day smoke. After the cure was finished, I rinsed them off, patted them dry, then sprinkled a little garlic powder, onion powder and cracked some peppercorns over the top. After some time in the fridge, I've got them...
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    IMG_0989.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
  20. IMG_0988.JPG

    IMG_0988.JPG

    • jpgauthi79
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    • Album: Belly Bacon - 3 day smoke
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