Belly Bacon on the Smokin-It#3

[dert]

I think my mod will be a couple sheets of plywood and some 2x4s for a cold smoking box with plenty if ventilation and height!

Here it is at 12:45, 3:15 in today plus the 7:00 from last night:


http://s660.photobucket.com/user/de...46E7C365-8420-49C3-AD9C-52F40D70BB74.jpg.html

 

[dert]

Steadily gain temp...the bellies were placed into the smoker directly from the fridge this AM.

 

[dert]

Pulled them off at 6:30 tonight for a total of 16 hours of cold smokin'

3 inches left if the AMPS...

http://s660.photobucket.com/user/de...D250B6D1-58FE-487B-BA66-77E10E369944.jpg.html

http://s660.photobucket.com/user/de...DCC1BFBE-5873-4EB1-B24C-6EB3C18A25E0.jpg.html

http://s660.photobucket.com/user/de...E6F20DDE-2C52-4568-B832-F9020C1BB28F.jpg.html

http://s660.photobucket.com/user/de...55348CAD-73EE-455C-8E02-E714E3A73B69.jpg.html

http://s660.photobucket.com/user/de...2EF898C3-DBA3-4DC0-8A1C-95F0EEB75B4D.jpg.html

 

[mneeley490]

Mailbox mod is great with a MES, but I'm not sure how it would work with a Smokin-It 3 w/o major modifications.

Great looking bacon, BTW!

 

[dert]

Back in this AM at 10:30...

http://s660.photobucket.com/user/de...00500B9C-7A59-46FA-B5CF-E36586BA4E4C.jpg.html

 

[dert]

3:30, 21 hours in....

http://s660.photobucket.com/user/de...6B90C665-9D10-4893-9126-B96A93EEDB97.jpg.html

 

[inkjunkie]

How long are you going to let it run? We did our batch of bacon in 7 hour increments, ending at 28 hours. Next time I do bacon that is where I will be STARTING out time wise. How do you like your Fluke?

 

[dert]

Not sure, I was thinking 30 hours or so?

 

[inkjunkie]

Not sure, I was thinking 30 hours or so?

Is this your first batch of bacon?

 

[dert]

I did a small one last year...so this is the first real batch I did...

 

[dert]

Pulled off at 7:30 PM, for a total of 26 hours...

 

[inkjunkie]

Just had some of our 28 hour bacon. Next batch will start at 28 and go up from there.

 

[dert]

Oh my this is good!

Just tried some...

http://s660.photobucket.com/user/de...3F5108A4-134A-400D-B3D0-3406966CD9FA.jpg.html

http://s660.photobucket.com/user/de...5B8E3D80-1601-41F6-8F51-E100A44C4D4F.jpg.html

Didn't even get out the big slicer...yet

http://s660.photobucket.com/user/de...A5216A65-5007-4102-A440-277420A4F49F.jpg.html

 

[dert]

Fried up nice!

http://s660.photobucket.com/user/de...A40AE8EC-3FAC-4EB9-8397-CC88A312A260.jpg.html

http://s660.photobucket.com/user/de...04CEEBD4-8FCE-4817-82AF-FC188987BD55.jpg.html

 

[dert]

Plenty smoky and perhaps a bit too salty...more to come!

 

[pc farmer]

Man that looks great. Awesome job

 

[gary s]

Looks Good

Gary

 

[dert]

Sharpened my knives and hacked off the skin tonight:

http://s660.photobucket.com/user/de...E1DE168D-F1ED-4895-BF2D-4F96055350BC.jpg.html

http://s660.photobucket.com/user/de...B0DA4140-A925-4975-8108-DF48163A7E45.jpg.html

http://s660.photobucket.com/user/de...CD795F3F-6F8A-4398-8B4C-5B2750BBBEA8.jpg.html

 

[dert]

How long are you going to let it run? We did our batch of bacon in 7 hour increments, ending at 28 hours. Next time I do bacon that is where I will be STARTING out time wise. How do you like your Fluke?

That thermo works well, like the 2 probe option.

 

[dert]

Need to partially freeze and slice on my hobart...more to come