Terrific looking bacon. Have you purchased your second belly yet? I did my first belly early February and my second belly will be ready next weekend. Totally addicting.
hondabbq, I lit just one end and it seemed to generate plenty of smoke for the pork bellies.When you are doing your cold smoke, do you light only 1 end of the tray>
hondabbq, I lit just one end and it seemed to generate plenty of smoke for the pork bellies.
You have to be careful, if you do.
I only lit both ends of my AMNPS one time, years ago, and the smoke was too dense---I put one end out to avoid Bitter taste & creosote from too dense a smoke.
Bear
I have used the AMNPS several times but I have yet to have great success with it. I read all the post about TBS with it and I can never get that. I get white smoke with it. I have great airflow in my Smokevault 24. bottom 2 vents open and open up and the top so it flows over the hanging bellies. I have lit both ends before thinking it will smoke faster but that didn't work out well. As you said it was very sooty tasting.
When I hot smoke my back bacon I get good results. Good smoke flavor with the sweetness yummy.
I also never get that great yellowing of the bellies either, but im assuming im just not doing it long enough of a cold smoke.
I got 25 lbs of pork belly in cure right now and it will be out next Wednesday and ill smoke it up on the weekend. I will go slower and longer.
Have you checked out the gasser (propane) forum https://www.smokingmeatforums.com/forums/propane-smokers.109/ to get tips on low and slow smoking?I have used the AMNPS several times but I have yet to have great success with it. I read all the post about TBS with it and I can never get that. I get white smoke with it. I have great airflow in my Smokevault 24. bottom 2 vents open and open up and the top so it flows over the hanging bellies. I have lit both ends before thinking it will smoke faster but that didn't work out well. As you said it was very sooty tasting.
When I hot smoke my back bacon I get good results. Good smoke flavor with the sweetness yummy.
I also never get that great yellowing of the bellies either, but im assuming im just not doing it long enough of a cold smoke.
I got 25 lbs of pork belly in cure right now and it will be out next Wednesday and ill smoke it up on the weekend. I will go slower and longer.
Have you checked out the gasser (propane) forum https://www.smokingmeatforums.com/forums/propane-smokers.109/ to get tips on low and slow smoking?
It reads as if you have too much heat and way too much airflow for cold smoking a belly.
In my learning curve, back or loin or side bacon can take a little more heat and smoke without going bitter.
Quick question:
I see those dark spots (see picture # 4) on the slab after smoking. What are these? At first I thought maybe from the racks but some of the spots are just that, round spots. I have done several batches of bacon and some have it and some didn't. Any concerns with it? To the OP, please dont think I'm mocking your cook, I'm not, I'm just curious and didnt have pics of my own.
Terrific looking bacon. Have you purchased your second belly yet? I did my first belly early February and my second belly will be ready next weekend. Totally addicting.
I see in your tag and pics that you've got a Traeger but you used the amazen to smoke the slab. Curious to know why?
I see in your tag and pics that you've got a Traeger but you used the amazen to smoke the slab. Curious to know why?
From what I've been told, Pellet Poopers burn too efficient at higher Temps to produce much smoke.
But I could be wrong.
Bear
I cold smoked the slabs. I did use the traeger as a container if you will and put the amazen smoker inside. I could have used the Traeger to hot smoke them - I can keep my Traeger between 140 and 170 on the low side but, I think I prefer the cold smoke method.I see in your tag and pics that you've got a Traeger but you used the amazen to smoke the slab. Curious to know why?