Big Week Ahead

[sawhorseray]

Tomorrow is bacon smoking day, been curing a 13 pound pork belly in the fridge for almost a week.

Also scheduled this week is making 25 pounds of Chicken Italian sausage with dried tomato's, black olives, and Chardonnay. We always grew our own maters before moving to AZ. Seven pounds of big toms

Amounted to about half of what I'll be needing. I'll get more today

Sunday ribeye dinner was hard to beat, tomorrow the work begins. RAY

 

[SmokinVOLfan]

Damn Ray looks like a busy week! Look forward to seeing all the pics of this stuff!

 

[HalfSmoked]

Waiting for some shots of the cook and a plate of eggs and bacon.

Warren

 

[tander28]

Excited to follow along!

 

[SmokinAl]

This looks like it's gonna be a good one!
Al

 

[sawhorseray]

Damn Ray looks like a busy week! Look forward to seeing all the pics of this stuff!

Off to a good start John, up at 2:45, belly's rinsed and drying in 100º Pro 100. 5:30 first pan of applewood chips just went on, good for the next five hours. Thanks for the Like, it's greatly appreciated. RAY

 

[sawhorseray]

Waiting for some shots of the cook and a plate of eggs and bacon. Warren

Just took my last pack out of the freezer earlier this morning Warren,the new maple bacon won't be ready to eat till sometime tomorrow. Thanks for the Like, I appreciate it. RAY

 

[sawhorseray]

kruizer , JC in GB , Thanks for the Like, I appreciate them. RAY

 

[HalfSmoked]

Thanks for the like sawhorseray it is greatly appreciated.

Warren

 

[Brokenhandle]

That plate looks great Ray! Looking forward to pics of the finished bacon, and the sausage. Got some 3 am bacon started for more of your 3 am brekkys! I like it

Ryan

 

[Smokin' in AZ]

Lookin' good so far Ray!

John

 

[sawhorseray]

Brokenhandle , zwiller , Smokin' in AZ , SmokinAl , Thank y'all for the kind comments and likes, I truly do appreciate them. The maple bacon has been in the smoker now for about nine hours, got about three more hours to got to raise the smoker temp from 130º to 170º, take out the chip pan and close the vents. Got all the tomato's dehydrated and went to Sam's and picked up 33 pounds of chicken thighs, six packs of a dozen each. Got half of the thighs deboned and now I'm out of gas, been up a long time, more tomorrow. Maybe a barley pop or two would do something for me. RAY

 

[SmokinVOLfan]

If you are running out of gas I would say a few Rolling Rock might just do the trick. Did you not have your signature 5 course breakfast at 3am?

 

[sawhorseray]

No, I was so pumped and busy I forgot all about breakfast this morning John. I got the dehydrator cleaned up and took Bob for his Buns of Steel workout. Then it was off to Sam's and then next door to Wally World where I walked for about two miles to find they didn't have a metal bucket in the entire dammed store, I need one to dump my smoker ashes into. I scored on a trip to Home Depot! Now I've deboned 69 chicken thighs and have three left to fry up for dinner. I'm beat, starting to think about Evan, might be a little early but I've been up and busy since 230 this morning. RAY

 

[Smokin' in AZ]

Never too early for a shot Ray!

 

[Jabiru]

Sounds like you do have a big week, a very enjoyable week, I am jealous.

Those bellies look so meaty. I wish I could get bellies like that.

Looking forward to seeing your end results.

 

[sawhorseray]

Jabiru, I posted the end result of the bacon here:

Applewood Smoked Maple Bacon (illustrated)

That’s some awesome looking bacon Ray!! Looking forward to seeing some of it for breakfast! Like!

www.smokingmeatforums.com

Thank you for the Like, I greatly appreciate it. RAY

 

[Jabiru]

Ahh cool. Ill check it out.