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  1. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    That looks nice and easy to build. Not that I want this thread to turn in to the workings of the smoker you built I have to ask....is this for hot and cold smoking? I have decided that the inside of my MES is just too far gone becasue when I open the door it smells like a tangy ashtray....time...
  2. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    Yeah it’s ok. I actually took a hot piece of charcoal and put it in the cabinet. That helped raise the temperature and gets the smoke moving
  3. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    Sad news.....it is not heating up...have to ohm out the element and trouble shoot.
  4. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    I could try that.
  5. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    The generator is just a heating element that gets the chips burning and once they catch I unplug it.....so I guess it is like the mailbox mod. This is what it looks like to give you an idea.
  6. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    I reomoved the pellets and put chips in and took a short video again. I put the chips in the smoke generator and let them catch and then unplugged it and that is what the video is showing. Is this too much smoke? Chef Jimmy J asked if there was a way to generate less smoke.....I have no clue...
  7. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

  8. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    I am using pellets...how long should I test the cheese? Could I prop the door open a little? Also the vent is open all the way, should I make a new hole in the top?
  9. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    here is a very short video of the set up for the jowl bacon...is it ok?
  10. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    For my jowl bacon I am using the set up below and not messing with the tube smoker. I just got it and obviously I need to learn it better. I have had trouble with the external unit, here is what it is, making the pellets swell because of moisture. Would it help if I turned it on for an hour to...
  11. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    What a range: Oh wow, 24 hrs? I do my bellies cold also, 2.5 hrs. Sometimes just 2 hrs. That's it. I cold smoke for 32 hours but only at night Maybe my issue was not the length of time but quantity of smoke. Can yuo smoke for less time if using a pellet smoker with pellets as opposed...
  12. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    Where do you get the dust?
  13. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    You guys rock! 1. Vent was wide open, bacon hangning on bacon hangers. 2. Tube was placed in the bottom...the bellies were too long so I had no racks and had to place the tube on the bottom. 3. I did pull the chip loader out a little becasue the tube would not stay lit. I guess what I learned...
  14. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    Thanks for the replies so far. Gary I had the vent on top wide open and I pulled the loader tray out to get some air flow. I am in Ohio, 45 minutes west of Pittsburgh. Are you saying that the tube creates too much smoke and I should abandon that method? Does it matter how big your smoker...
  15. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    I have no idea why I did 24 hours....guess that would be the issue. I am not too worried about salvaging, but I do not want to mess up the jowel bacon. Can you use the pellet tube smoker for cold smoking?
  16. zeekm

    Bacon fail, what'd I do wrong? And does size matter?

    I raised 2 pigs on non-GMO, pesticide free feed and they were allowed to be pigs, they rooted and played pig tag. I process myself and have done it for years. We wet cured the bacon with a basic cure that had brown sugar, pink salt, kosher salt and peppercorns and water. My wife did the mix...
  17. zeekm

    Paleo bacon

    We are Paleo and raise our own Pork and Beef. We do a dry cure and it is very good and we never use any store bought curing salt, we never use anything but salt, just salt! Some will say that you will die if you do not use proper curing salt if I do I will let you know. We are currently...
  18. zeekm

    Country Cured Ham - From Go to Show: Q/View

    Maybe I wasn't clear I am attempting a country ham, why would I inject brine?  Also after reading more it seems that your technique is a little different than what I was using.  I am using this technique as my guide:  Shucking is cleaning the ham after the initial cure is complete, after that...
  19. zeekm

    Country Cured Ham - From Go to Show: Q/View

    Great stuff T thanks.  So my hams are in a ham only fridge with brown sugar, salt , black pepper, red pepper on them..they are hanging and I will be shucking them in a few weeks.  After I shuck them I will smoke at like 200 for 6 hours...is that correct?  After the smoking I read that I should...
  20. zeekm

    To skin or scald...THAT is the question

    I am getting ready to butcher 2 hogs, Duroc/Hamp cross....so we want to try our hand at a country style ham. but the question I have is can I do a country style ham with a skinned ham?  What about the bacon?  We will be making bacon, can I do it with the skin on? The hog will be processed like...
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