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3rd batch of Bacon with Q view

Discussion in 'Bacon' started by thatcho, Oct 19, 2013.

  1. thatcho

    thatcho Meat Mopper

    Helloo SMF, Here is Q view of my third batch of bacon (dry brined). Started at a chilly 630 am with outside temp at 24 degrees and a relative humidity at 91. Made sure to microwave the Sugar Maple pellets from Todd for the AMNSPT.

    Nice and dry pellets burn goood.

    Pay no attention to any other numbers as the 55 Deg. is what the AMNSPT kept the MB 30 propane smoker at for the first 3 hours.

    Pulled my Molasses bacon after 3rd hour with Todd's Sugar Maple pellets. Chilled in fridge until family could not wait any longer.

    Here is some all cooked up. MMMM it was just perfect. I have one other slab that is being chilled after four hours ( could not keep temp down). It was cured with brown sugar and cracked black pepper. Going to hit it with some more smoke this evening when temp dips.

  2. Looks good. I often have to smoke at night and put back in the fridge during the day. What ever it take!

    Happy smoken.

  3. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Mmmmmmm..... Bacon!
  4. thatcho

    thatcho Meat Mopper

    Thanks fellas, it is my first go cold smoking.:biggrin:
  5. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I love smoking bacon the  best I believe!
  6. thatcho

    thatcho Meat Mopper

    I am a believer now Foamheart. Thanks
  7. thatcho

    thatcho Meat Mopper

    Second hit with Sugar Maple smoke. Evening temp is down to 50 deg. with AMNSPT brought MB 30 Propane smoker temp to 62 deg. Pics to follow.
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your bacon looks fantastic!
  9. thatcho

    thatcho Meat Mopper

    Thank u Woodcutter. If it was not for S.M.F i would have never attempted it. I found so much information here it mabe my hesitation subside. Keep smoking.
  10. thatcho

    thatcho Meat Mopper

    Oh sorry for the delay. I forgot q view for second night cold smoke. Here it is