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  1. 20161002_191013.jpg

    20161002_191013.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  2. cookfarms

    Bacon experiment 1

    Double posted, yeah cell phones...
  3. cookfarms

    Bacon experiment 1

    And we are off for another 9 to 10 hours of cold smoke, after yesterday's 9 hour session... The nose says I need more wood to charcoal ratio... So I switched over to my lump charcoal bag, and hatcheted down the chop saw chunks to increase the area of wood to charcoal. The chimney smoke is...
  4. 20161002_095641.jpg

    20161002_095641.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  5. 20161002_095340.jpg

    20161002_095340.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  6. 20161002_093547.jpg

    20161002_093547.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  7. cookfarms

    Bacon experiment 1

    It's been holding about 63 degrees all morning, and the ambient temps just dropped... So I figured I would try more cheese since the last small run is finally mellowing out. I figure I have another 3 hours till I hit ~8 hours on the bacon and return it to the fridge. Then I'll do a second run...
  8. 20161001_133934.jpg

    20161001_133934.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  9. cookfarms

    Bacon experiment 1

    Smoke one of 2 is on, hit a high temp of 75 while warming up and threw a fan on the ducting as SmokinAl suggested. Which dropped the temp to 65 degrees in the smoke vault with a 59 degree ambient temp, and only a high of 62 degrees in the forecast today. I got a late start today, but tomorrow...
  10. 20161001_100127.jpg

    20161001_100127.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  11. 20161001_100042.jpg

    20161001_100042.jpg

    • cookfarms
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  12. 20161001_092433.jpg

    20161001_092433.jpg

    • cookfarms
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  13. 20161001_091921.jpg

    20161001_091921.jpg

    • cookfarms
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  14. 20161001_093248.jpg

    20161001_093248.jpg

    • cookfarms
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  15. 20161001_094702.jpg

    20161001_094702.jpg

    • cookfarms
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  16. cookfarms

    Bacon experiment 1

    Thanks! Apparently they bumped the highs up to 61 degrees this weekend, but should still be fine! I can  live without cutting it if the color doesn't look too bad. I'll just cold smoke both of them, and maybe on the next round try to make a smaller piece to hot smoke and see how that tastes...
  17. Bacon experiment 1

    Bacon experiment 1

  18. cookfarms

    Bacon experiment 1

    Well, here goes nothing... Trimmed and squared up a 10+lb pork from Costco. Wrapped the pound of trimmings to freeze for fat for other projects. Both were calculated and weighed out to 0.01g of cure at 156ppm cure#1 per weight of the piece of meat. The smaller half to was calculated to 2℅ salt...
  19. 20160914_184228.jpg

    20160914_184228.jpg

    • cookfarms
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    • Album: Bacon experiment 1
  20. 20160928_175827.jpg

    20160928_175827.jpg

    • cookfarms
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    • Album: Bacon experiment 1
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