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  1. 20130902_170333[1].jpg

    20130902_170333[1].jpg

    • twinfallsid
    • Media item
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    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  2. 20130902_165351[1].jpg

    20130902_165351[1].jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  3. 20130902_163901[1].jpg

    20130902_163901[1].jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  4. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    I took the 3 slabs out after 18 hours running between 95-105F.  I kinda lost count, but I think it was 6 piles of hickory chips in the chip box. I wrapped the slabs in plastic and they are resting in the fridge until tomorrow evening, when some BLTs will be made, using tomatos from the garden...
  5. 20130901_182451.jpg

    20130901_182451.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  6. 20130901_182459.jpg

    20130901_182459.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  7. 20130901_182929.jpg

    20130901_182929.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  8. 20130901_182935.jpg

    20130901_182935.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  9. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    At 7:15am I opened it up and added more wet hickory chips.  I think checking every two hours should do it for now.
  10. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    By 5:10am it was all the way up to 102F.  I adjusted the thermostat to click off the element.  It should coast back down to 95F or so with the plenum fan circulating the smoke.  I'll let it cycle for several hours before putting more chips on for the 3rd smoke.
  11. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    Twenty minutes later the smoker temp is down to 61F.  I closed the door and powered it up again for the second smoke.  I'll let this one go until the smoker is 101 - 105F.  Towards the end I'll make sure the thermostat is adjusted to let it ride between 95-105F.
  12. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    After a half hour the smoker got up to 85F; the 1st round of chips were 80% gone up in smoke.  I turned off the power for a half hour and let it coast down to 80F.  Thirty minutes later I opened the door to let it cool down.  The slabs showed a surface temp of 58F.  As soon as the laser surface...
  13. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    Its 3am and the three slabs are just now in the smoker with a pile of soaked hickory chips in the chip box.  The starting temp of the smoker was 59F.  I disabled the two primary heaters at the bottom of the plenum, the sole source of heat for this run is the electric element in the chip box. ...
  14. 20130901_025947.jpg

    20130901_025947.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  15. 20130901_025952.jpg

    20130901_025952.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  16. 20130901_030002.jpg

    20130901_030002.jpg

    • twinfallsid
    • Media item
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    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  17. twinfallsid

    Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview

    This evening I took the slabs out of the bags and washed them off under running water.  I wiped them dry with paper towels and stacked them on cookie racks in the bottom of the refrigerator.  The air-space between each from the racks allows the pellicle to form as they finish drying over night. ...
  18. 20130831_194844.jpg

    20130831_194844.jpg

    • twinfallsid
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    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  19. 20130831_194856.jpg

    20130831_194856.jpg

    • twinfallsid
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    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
  20. 20130831_195311.jpg

    20130831_195311.jpg

    • twinfallsid
    • Media item
    • Comments: 0
    • Album: Montreal Steak Seasoning Cured Belly Bacon - with Qview & CUREview
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