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Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds. 

bacon2.jpg

bacon2.jpg

  • Media owner suie
  • Date added
 
Suie said:
Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds. 

bacon2.jpg

bacon2.jpg

  • Media owner suie
  • Date added
Click to expand...

Looks great! Did you use Pops brine or did you dry rub cure it?
 
dirtsailor2003 said:
Looks great! Did you use Pops brine or did you dry rub cure it?
Click to expand...
Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke!
 
Last edited:
c farmer said:
Some chuck steaks

adamphone353_zpsd763c8e0.jpg

adamphone353_zpsd763c8e0.jpg

  • Media owner pc farmer
  • Date added



adamphone356_zpse9d52c35.jpg

adamphone356_zpse9d52c35.jpg

  • Media owner pc farmer
  • Date added



adamphone359_zps62004861.jpg

adamphone359_zps62004861.jpg

  • Media owner pc farmer
  • Date added



                                                                                                      http://www.smokingmeatforums.com/t/160021/steak-on-the-mini
Click to expand...

I thought you said you were doing Chops!!!!

Regardless throes chucks look great!
 
dirtsailor2003 said:
I thought you said you were doing Chops!!!!

Regardless throes chucks look great!
Click to expand...

I didn't say when I was doing chops. It will be this week. Already had the steaks thawing.
 
Last edited:
Fixed.     
icon14.gif
 
Thanks Case but hey this isn't a Wendy's burger...lol.   You gotta get that artisan bread at Costco, makes the best "ZA" and fit's perfect on the mini! 
 
That looks great Keith.
 
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