- Jun 28, 2015
- 483
- 296
This one has been on the todo list for a long time. Followed Bears Step-By-Step
Cured with TQ and Brown Sugar for 10 days.
Rinsed then soaked 1 hour in Ice Water.
In fridge for 3 days.
Very light dusting of POG (no need for S!) In MES 30 with AMNPS with Apple Pellets. 10 hours @ 120, then 2 hours @ 130. During the 10 hours at 120, temp never dropped below 119 or above 124. My Slate tile mode really shines at low temps.
As you can see in photos AMNPS was still smoldering just a touch at the 12 hour mark. THAT IS 12 STRAIGHT HOURS OF SMOKE WITHOUT EVER MESSING WITH ANYTHING!!! Can't get much more set it and forget it than that.
Pulled, allowed to cool and then more days in the fridge, put in freezer for 2 hours then sliced on Chef's Choice 615. The slicer did a beautiful job, absolutely perfect thick slices.
This was a really small piece of belly to just try out.I had a few odd pieces I fried up after slicing and some ends etc. that I saved for green beans etc. But most of it made very nice slices. 2 packs of bacon in the freezer. I just got a back of Costco bacon out 2 days ago so will be about a week before we use any of this.
The taste is great, definitely smoky bacon, a bit to much salt, I should have soaked another hour. I did a fry test but was sure what to expect since it was my first time.
Other than for some very special occasion or gift, I don't know that I will be doing any more bacon, 2 weeks of listen to the Mrs complain about her already limited room in the RV fridge as enough :-) I now know why bacon cost so much! If I had the room and a good source for quality bellies, I would do more, but at least I got to cross another one off my bucket list.
Cured with TQ and Brown Sugar for 10 days.
Rinsed then soaked 1 hour in Ice Water.
In fridge for 3 days.
Very light dusting of POG (no need for S!) In MES 30 with AMNPS with Apple Pellets. 10 hours @ 120, then 2 hours @ 130. During the 10 hours at 120, temp never dropped below 119 or above 124. My Slate tile mode really shines at low temps.
As you can see in photos AMNPS was still smoldering just a touch at the 12 hour mark. THAT IS 12 STRAIGHT HOURS OF SMOKE WITHOUT EVER MESSING WITH ANYTHING!!! Can't get much more set it and forget it than that.
Pulled, allowed to cool and then more days in the fridge, put in freezer for 2 hours then sliced on Chef's Choice 615. The slicer did a beautiful job, absolutely perfect thick slices.
This was a really small piece of belly to just try out.I had a few odd pieces I fried up after slicing and some ends etc. that I saved for green beans etc. But most of it made very nice slices. 2 packs of bacon in the freezer. I just got a back of Costco bacon out 2 days ago so will be about a week before we use any of this.
The taste is great, definitely smoky bacon, a bit to much salt, I should have soaked another hour. I did a fry test but was sure what to expect since it was my first time.
Other than for some very special occasion or gift, I don't know that I will be doing any more bacon, 2 weeks of listen to the Mrs complain about her already limited room in the RV fridge as enough :-) I now know why bacon cost so much! If I had the room and a good source for quality bellies, I would do more, but at least I got to cross another one off my bucket list.
