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  1. after.jpg

    after.jpg

  2. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    Thanks, I've got a pound of the Hi Mountain Buckboard cure coming, I think that'll be my next attempt.  A buddy of mine said this stuff would go good in beans as a seasoning meat.  He thinks the sweet and salty would disperse and flavor the beans well. Ian
  3. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    I know you guys are tired of this, but here's the results of round 3.  -- Edit-- cooked some and It's too salty (as expected) and too sweet.  Almost tastes like a honey ham.
  4. un.jpg

    un.jpg

    • haywire haywood
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    • Album: Anyone Used an X-9 smoker for bacon?
  5. sliced.jpg

    sliced.jpg

    • haywire haywood
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  6. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    V3... two 1" holes in the bottom of the paper box and a shroud to funnel the heat by the box.  I've got 80F in there right now and meat is taking on the color I expect.  Ambient air is in the high 30s.
  7. V3.jpg

    V3.jpg

    • haywire haywood
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  8. haywire haywood

    Forming Pellicle in dehydrator?

    I would be elated with that....
  9. haywire haywood

    Forming Pellicle in dehydrator?

    I was thinking of trying the Buckboard if I get this worked out.  Looks like it has fat marbling but not a huge amount.  We might get a pig or two this year and will probably aim for a leaner animal instead of feeding them grain or whatever is done to lay on the fat before slaughter.
  10. haywire haywood

    Forming Pellicle in dehydrator?

    The fan is working nicely.  I guess there isn't enough air flow in my fridge to dry it.  Off to the smoker in an hour or so.
  11. Pellicle.jpg

    Pellicle.jpg

    • haywire haywood
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  12. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    Will do.  Right now there's no air flow except what leaks by the lid.  I figured I'd just allow one outlet so the smoke had to go by the meat to get out of the box. Ian
  13. haywire haywood

    Anyone Used an X-9 smoker for bacon?

  14. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    Yes, at the end I rinse and dry with paper towels as much as possible.  I then put it uncovered in the fridge for 24 hours, but it didn't dry much.  The paint can does put out a good amount of smoke, I wouldn't call it thin and wispy, no pic though.
  15. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    1TBS TQ per lb rubbed on the outside then a mixture of Dk brown sugar, maple syrup, and kosher salt on top of that.  Vac bag in fridge for 7-14 days turning daily.  Cold smoke at whatever the box ends up being.  This last time it didn't exceed 55 deg and ended up in the mid-30s at the end of the...
  16. haywire haywood

    Forming Pellicle in dehydrator?

    I'm just aiming for a leaner bacon than the stuff you find in the store that's half fat.  That pic is from a British butcher and is what they sell for back bacon.  I just want to smoke it American style.
  17. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    I had the butcher cut them to 2".  I've seen everything from the 24hours on the TQ box to 14 days on the net.  It's hilarious.  :)  I read that 2" is the max thickness without injection, so I let it go longer.  First time was 7 days and after more reading, let the second one go 14.
  18. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    X-9 v2.0 The smoke isn't carrying much heat into that box at all, it was about 30 in there on the last failed attempt, so I shortened the pipe and put the burner underneath the box so it will see a little rising heat from that.  We shall see. The pic blurred a bit but you don't need to read the...
  19. V2.0.jpg

    V2.0.jpg

    • haywire haywood
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    • Album: Anyone Used an X-9 smoker for bacon?
  20. haywire haywood

    Forming Pellicle in dehydrator?

    It's the fat between the lean that is a bit much.  I can trim the edges, but don't want to cut it into bits to defat it.  This is what I envision...
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