BBB with the AMNPS & Todd's perfect mix UPDATE! FINAL SLICING PICS INCLUDED.

[jak757]

Great post Al!  I just got some bacon hangers, and I'm eager to try them.  I was going to get some belly, but now I'm thinking of going the BBB route.  24 hours of smoke....how cool!

 

[SmokinAl]

Looks Awesome Al !!!

Great BearView Too----Is that still legal???

Thank you for saving me the trouble of doing a regular 24 hour cold smoke.

I still might try something, but maybe one I read about:

10 or 12 hours cold smoke.

Then into the fridge, plastic wrapped over night.

Then next day 10 or 12 hours cold smoke.

Then wrapped in fridge over night again.

Then 10 or 12 hours cold smoke.

Then into the fridge for a couple days.

Then slice.

What do you think???

Thanks again Al !!

Bear

I think you should try it Bear and see for yourself if you think it makes that much of a difference. I didn't think it was worth the extra effort. I thought the taste difference was minimal between 12 & 24 hours. However your way may work better with the rest in between.

 

[Bearcarver]

I think you should try it Bear and see for yourself if you think it makes that much of a difference. I didn't think it was worth the extra effort. I thought the taste difference was minimal between 12 & 24 hours. However your way may work better with the rest in between.

I'll probably try that, when I get caught up around here, but it's not actually my way.

I read something like that a long time ago, in one of my smoking books, but I can't remember which one of them.

It probably wasn't exactly like that either, because I'm going by long time memory---LOL---Make that Double LOL-LOL!!!

When I thought about it, I liked it, because you smoke the outside---then give it time to mellow in a bit----Then smoke again----then let it move in again----then smoke again----etc, etc.   

Who knows---Makes sense to me. And we all know how smoky I like things!!!

Bear