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  1. the smoker

    First time bacon

    Cold smoking is definitely on my list of things to try
  2. the smoker

    First time bacon

    That seems to be what everyone's saying about the ham flavor. I seem to be noticing that the thinner ones do have the bacon flavor in looking for
  3. the smoker

    First time bacon

    I noticed the jam flavor with really thick pieces as well. I didn't use any sugar with this batch. I wanted a pure bacon this round. But I'll be adding a small amount of sugar on the next one. I didn't want it to caramelize on me while cooking in the CI. Why is cold smoking better? What temp do...
  4. the smoker

    First time bacon

    Yes I have a great SS slicer. I still have half of this batch to slice and I'll be using the slicer. I will be playing around with seasonings for the next one. Just trying to figure out how to lessen the ham flavor just a little bit. Don't get me wrong, it came out great, but not really sure...
  5. the smoker

    First time bacon

    So there we have it. I've noticed that it doesn't look exactly like the store bought stuff. It doesn't cook the same either. I cut it by hand and I know that I had a few really thick pieces. It seems that those over thick pieces tasted more like ham than bacon. What is everyone's experience on...
  6. the smoker

    First time bacon

    Thank you to all who I have chatted with on this, my first homemade bacon attempt. I just smoked them, so now they're bacon complete lol. It took about an hour and a half at between 175-200 to get to 150°F and that's when I pulled them. So now they're resting on the counter to cool off before I...
  7. the smoker

    First dry age

    OK here's take two of cooking. I learned real quick how fast dry aged meat can cook. Well at least the beef loin. Beef loin has a different texture and flavor to begin with. This enhanced it deeply. I really didn't know how loin was going to turn out. Can't wait to try other cuts now.
  8. the smoker

    First dry age

    Looks amazing!
  9. the smoker

    First dry age

    In a way, it's kind of a crossover. It's a dry age because the bag that is used allows the moisture out. Yes there is waste, that's is the downside. Because the bag only 'breathes' out, there is no chance of the meat going south as long as the seal is strong
  10. the smoker

    First dry age

    Definitely good, however, definitely different lol. I will continue to get it better. Tonight was just a taster. I will be making a full dinner on Sunday. So more pictures to come
  11. the smoker

    First dry age

    Hello everyone. So I have just completed my first run at dry aging. I did half of a beef loin. I used Umai dry bag. It was a little bit tricky to get sealed, but I got it. I stored the loin in my fridge for one month. It shrank a fair amount as expected and firmed up nicely. The smell when I...
  12. the smoker

    First time bacon

    OK, the soak and dry out stages are complete. They firmed nicely and smell great. They do definitely need the smoke. But I have to leave for work so I have to vacuum seal and freeze until I'm back. Then I can get it on the smoke
  13. the smoker

    First time bacon

    Did you taste right out of the bag before the soak and dry out?
  14. the smoker

    First time bacon

    I was trying to stay away from sweet. I really wanted to see what it was like without the sugar. Do you feel sugar is a necessity? From all my reading, I really wouldn't mess with the curing salt. I was just thinking out loud lol. Other then 'maple bacon' I really didn't know sugar was a main...
  15. the smoker

    First time bacon

    Thank you for the insight. I was all over the place looking at recipes. I found a Calc that uses weight based off of %. So I started there. But it seemed that the salt was too low so I upped it. I'll know more after the soak and smoke. I won't try another piece after the soak or the dry out...
  16. the smoker

    First time bacon

    Hello everyone. My first attempt at making bacon. I will get to the details, but here's where I am... 9 days curing, flipping daily. Virtually no liquid in the bags. Pulled them out, cut a couple strips and fried them. They were a bit too thick. They didn't crisp like they should. They didn't...
  17. the smoker

    Design help

    I'll try to get a couple tomorrow. I don't have any on my phone Sent from my SAMSUNG-SM-G870A using Tapatalk
  18. the smoker

    Design help

    Is there anyone here with any insight or advice? I've made a couple changes that I believe will make this better. But still looking for other input Sent from my SAMSUNG-SM-G870A using Tapatalk
  19. Design help

    Design help

  20. the smoker

    Design help

    I picked up a project that the guy couldn't finish now I'm in a design pickle. In the pix you can see a Sharpie box drawn on the tank (I added the white lines), that is supposed to be where the smoke will enter the foodbox. The exhaust stacks will be on both sides of the barrel about 1/3 up from...
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