Bacon and Canadian Bacon on the Smokin-It#3

[dert]

Started a brine last night...

http://s660.photobucket.com/user/de...D09F5701-3F61-4519-80C6-76CB4D673F48.jpg.html


Half a pork loin and some belly.

Into Pop's brine, 2 gallons:
2c brown and white sugar
2c canning salt
2tbs pink salt

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[dirtsailor2003]

Off to a good start! I have 3 butts in the freezer and I need more bacon so I think Buckboard is gonna be Smokin soon!

 

[dave17a]

thinkin of byuing a belly now before things get to crazy. Seen thick cut at Price Chopper at 6.99. Up 2.00 since winter. Did you cut some ice off Lake Michigan to put in the smoker on cheese. let's see end result.

 

[dert]

10 days and I pulled it out to dry...

http://s660.photobucket.com/user/de...9889929E-60D7-48F7-B060-0F8CA4FFFD84.jpg.html

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[pc farmer]

Looking good. I will be watching

 

[dert]

Got my AMPS today and the product went on the old gas grill to cold smoke (after skinning)...

http://s660.photobucket.com/user/de...658B84C1-3F62-40F9-A5B8-34CA39F73B07.jpg.html

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[dert]

http://s660.photobucket.com/user/de...086707E5-5BE7-43F3-AD9B-21F57424A007.jpg.html

 

[dert]

In at 6:10 PM, 7/10/2014

 

[pc farmer]

What ya gonna do with the skin?

 

[dert]

Tossed it....

 

[dert]

Gave it 6 hours on the AMPS...

http://s660.photobucket.com/user/de...AAC1127F-661D-4791-8FCE-01747B5A7E13.jpg.html

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http://s660.photobucket.com/user/de...04481E84-1396-4518-AA1E-5F0B339F2A28.jpg.html

Then back to the fridge... More TBS to follow!

 

[dert]

Back on at 5:00 today with both ends lit...pocked up some treager pellets as well...so far so good.

http://s660.photobucket.com/user/de...68E04867-DFB6-4600-99A1-3250A5C1CC96.jpg.html

http://s660.photobucket.com/user/de...0147D517-728E-4458-9BD3-347F10DB9A05.jpg.html

 

[dert]

Done at 11:00 so 6 more hours...

 

[dert]

Back in at 9:00 this AM, our at 1:30 so 5.5 more for a total of 21 hours... I'll do a few more tonight.

 

[driedstick]

How is it going??? 

 

[dert]

Hit it a again tonight with about six more hire of smoke, for a total of 27...

http://s660.photobucket.com/user/de...4925EFE4-36A3-4A2A-B930-DA99EB7D1B2F.jpg.html

 

[dert]

They picked a lot of char from the grates they were on, but still smell and look ok.

http://s660.photobucket.com/user/de...47D18BC8-B94E-48B7-96A2-4E912DBA01B6.jpg.html

 

[dert]

I'll continue to rest them in the fridge...couple days and slice them up....probably hot smoke the Canadian bacons to 145 or so before packaging them up.

 

[driedstick]

Looks great from here thanks for the update. 

A full smoker is a happy smoker

DS

 

[dert]

Cooked some up today:

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