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    • desertloper
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    • Album: Bacon 3-way with Cheese Watching
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    • desertloper
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  3. desertloper

    Bacon 3-way with Cheese Watching

    Mild Cheddar Pepper Jack Dill Jack Mozzarella Swiss Gouda Smoker is stabilized at around 66 degrees. 1/3 of AMNPS in 3-4hrs
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    • desertloper
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    • Album: Bacon 3-way with Cheese Watching
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    • desertloper
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  7. Bacon 3-way with Cheese Watching

    Bacon 3-way with Cheese Watching

  8. desertloper

    Bacon 3-way with Cheese Watching

    First time doing bacon...first time trying to cold smoke for that matter. 3 slabs. Skin Off Belly 1: 9.0lb 9T of TQ, 9T of brown sugar Belly 2: 8.0lb 8T of TQ, 8T of brown sugar Belly 3: 7.25lb Sausage Maker Maple Ham/Bacon Cure (wet) Fridge space is limited, so I vac-sealed the dry cures and...
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    • desertloper
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    • Album: Bacon 3-way with Cheese Watching
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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    • desertloper
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  19. desertloper

    Hot Smoking Bacon...tell me it's ok!?!

    I think I'm gonna do it. If I can find it I'll do one with skin on and 1 off. I'll make some new threads when we get around to doing it
  20. desertloper

    Hot Smoking Bacon...tell me it's ok!?!

    My brother wants me to smoke some pork bellies and make bacon for him...I've never done it. My smoker is a fridge/LPG fueled and is darn tough to maintain sub-200F temps. I've browsed a few threads and other sources online. Looking for some guidance from guys who have hot smoked...
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