BACON (Extra Smoky)

[ab canuck]

 

[milkman55]

I just bought my first 10 lb belly at Costco and cut it in half to make 5 lbs of bacon using this step by step. Well, it made 11 packages of 6 thick slices (hand cut, no slicer yet) and we have already gone through half of it. It's perfect. My wife insists I keep it coming.

I did a test slice before smoking and thought it was too salty, but just a tip, don't use the ends for the test as they have a higher salt taste. The final product was perfect.

Going to go back and buy another 10 lb belly and make it all into bacon. I used Apple pellets for 10 hrs (full AMNPS load) on the first batch in my MES 30 and may try hickory on the next batch.

If anyone thinks a particular pellet makes better smoke, please let me know.

 

[Bearcarver]

I just bought my first 10 lb belly at Costco and cut it in half to make 5 lbs of bacon using this step by step. Well, it made 11 packages of 6 thick slices (hand cut, no slicer yet) and we have already gone through half of it. It's perfect. My wife insists I keep it coming.

I did a test slice before smoking and thought it was too salty, but just a tip, don't use the ends for the test as they have a higher salt taste. The final product was perfect.

Going to go back and buy another 10 lb belly and make it all into bacon. I used Apple pellets for 10 hrs (full AMNPS load) on the first batch in my MES 30 and may try hickory on the next batch.

If anyone thinks a particular pellet makes better smoke, please let me know.

That's Great, Milkman!!

I'm real glad you like it.

And that's a good point that I usually forget to mention:

When I do a salt-fry-test I usually take a slice from the middle of the thickest piece to check the color in the center, to make sure the cure got to the center, and a slice or two from an end to see how salty it is on the end pieces & the middle piece. If only the end pieces are salty, I'll soak it for a short time (Maybe 1/2 hour) to get rid of the surface salt.

I always use Todd's (Amazing Smoker) Pellets, and I use Hickory about 95% of the time.

Bear

 

[milkman55]

Those salty bacon ends were diced up and destined for a pot of soup with white beans. Should be outstanding.

 

[ab canuck]

That is a great idea with bacon ends!!! I am going to try that as well, mmmmm And Baked beans....mmmm

 

[Bearcarver]

Those salty bacon ends were diced up and destined for a pot of soup with white beans. Should be outstanding.

I would do that too, but my Son wants them really bad. He loves them, just like the outer part of my Dried Beef. He says "Best Jerky ever made".

Bear

 

[poindexter]

Bacon is sliced and in freezer now thanks so much it turned out perfect!

IMG_2211.JPG

• poindexter
• Feb 24, 2017

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• poindexter
• Feb 24, 2017

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• poindexter
• Feb 24, 2017

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• poindexter
• Feb 24, 2017

 

[Bearcarver]

Bacon is sliced and in freezer now thanks so much it turned out perfect!

That's Great, Chris!!

I'm real glad you're Happy with it !!  

Bear

 

[wendy75]

Bear,

I am completely new to smoking as you will be able to tell by my question.  But I am trying to learn everything I can thus the question.

Could you please tell me what your acronyms in your post mean:

AMNS

AMSPA

MES

TQ

Thanks in advance for your help!

Wendy

 

[SmokinAl]

Here is a link that will help you.

http://www.smokingmeatforums.com/t/73935/acronyms

Al

 

[milkman55]

Bear,

I am completely new to smoking as you will be able to tell by my question.  But I am trying to learn everything I can thus the question.

Could you please tell me what your acronyms in your post mean:

AMNS
AMSPA
MES
TQ

Thanks in advance for your help!
Wendy

TQ - Morton Tender Quick Curing Salt

This is the basis of curing used in this thread. I get mine on Amazon for $10 / bag - prime.
You will see a lot of discussion of folks trying to find it as it's not in many grocery stores.

Works great

 

[Bearcarver]

 
Bear,

I am completely new to smoking as you will be able to tell by my question.  But I am trying to learn everything I can thus the question.

Could you please tell me what your acronyms in your post mean:

AMNS---"A-Maze-N- Smoker" (A Maze that produces Smoke, by burning Saw Dust).----See the business card at the bottom of most pages on this forum:

AMNPS---"A-Maze-N-Smoker" (A Maze that burns either Sawdust or Wood Pellets to produce Smoke).

MES---"Masterbuilt Electric Smokehouse" Electric Smoker.

TQ--- "Mortons Tender Quick" A Curing Mix made by Mortons Salt Company. I get it at a local Supermarket for $5.29 for a 2 pound bag.

Thanks in advance for your help!

Wendy

Bear

 

[milkman55]

Here we go again. My better half just told me to make sure and not change anything. Bought a 10 lb belly at Costco and cut it in half with each 5 lb piece in a 2 gal ziplock bag. Now the waiting begins......

IMG_0064.JPG

• milkman55
• Mar 9, 2017

 

[Bearcarver]

Here we go again. My better half just told me to make sure and not change anything. Bought a 10 lb belly at Costco and cut it in half with each 5 lb piece in a 2 gal ziplock bag. Now the waiting begins......

---That's Great !!

Bear

 

[slotown]

it's.....

bacon1.jpg

• slotown
• Mar 17, 2017

I'm doing the top one today.  In the bags getting happy for the next 8 days or so.

Local butcher had a very good price $2.89/lb.  The top one was frozen all by itself, it really wanted to go home with me.  The bottom two were fresh in cryo-vac bags.  I had to buy both of them, he would not separate them.  Oh, what a delima I had. 

 

[Bearcarver]

 
it's.....

I'm doing the top one today.  In the bags getting happy for the next 8 days or so.

Local butcher had a very good price $2.89/lb.  The top one was frozen all by itself, it really wanted to go home with me.  The bottom two were fresh in cryo-vac bags.  I had to buy both of them, he would not separate them.  Oh, what a delima I had. 

Oh Well---Gonna have a lot of Great Bacon!!  My kind of Dilemma. 

Bear

 

[slotown]

In the fridge for an 8 day happy fest....

bacon2.jpg

• slotown
• Mar 18, 2017

 

[milkman55]

Smoked the 10 lbs today from 10 am to 9 pm at 130f. IT was 115f when I pulled it.

Into the frig for a couple of days and then slice it up. My wife can't wait.

IMG_0112.JPG

• milkman55
• Mar 18, 2017

 

[slotown]

Smoked the 10 lbs today from 10 am to 9 pm at 130f. IT was 115f when I pulled it.

Into the frig for a couple of days and then slice it up. My wife can't wait.

IMG_0112.JPG

• milkman55
• Mar 18, 2017

.

That looks nice.  Hope mine turns out as well.  

 

[Bearcarver]

Looks Good, Milkman!!

Waiting for the Pics of the Sliced goodness!

Be back in a couple days.

Bear