More easy made bacon..with Q-View..

[coffee_junkie]

Got a bacon project coming up, and just purchased an AMNS, could you explain the smoking process a little bit? Time and temps please? Thanks!!!! BTW that is some good looking bacon there!

 

[exhaustedspark]

Got a bacon project coming up, and just purchased an AMNS, could you explain the smoking process a little bit? Time and temps please? Thanks!!!! BTW that is some good looking bacon there!

Did you ck out the first post. Craig has a great link there.

Happy smoking

Karl
 

 

[roller]

That is some good looking Bacon. Easy thats the way I like it..Wish I could get Bellies...Great job !!!!!

 

[fpnmf]

Got a bacon project coming up, and just purchased an AMNS, could you explain the smoking process a little bit? Time and temps please? Thanks!!!! BTW that is some good looking bacon there!

I use my MES that I have changed up some..

Took out the chip drawer and feeder.

Cut the drawer up and covered the element.

Put a couple 6x6 slate pieces on it.

Now use duct tape and cover the hole about 2/3.

After it comes out of the cure/brine  I pat it dry and cover it with pepper,onion and garlic  and into the fridge for a day..

I crank the MES to 100-120 (never above 120) and put the bacon on the racks and let them dry for an hour or so.

Then I put the smoke to it with  whatever I put in the amazen. I can't really tell the difference between the fruit woods.. No doubt that has something to do with my annoying cigar chompng/smoking habit.

It really depends on how much time I have to smoke it for the time it stays in.

Never less than 12 hours.. sometimes I have run it for days...

I do move them around on the racks a few times during the smoke.

As you can see I don't have set times and temps.

Hope this helps and if ya need more info let me know!!

  Have a great day!!!

   Craig

 

[oregon smoker]

Bacon!! Bacon!! Bacon!! Wow great Job, this definately motivates me to get some going, looking forward to the step by step.

Tom

 

[jjwdiver]

Everything is better with bacon!

 

[gunfixx]

Howdy. I'm new here.

This here is a photo of my 3 pig's bellies. I just slaughtered them Thursday. I had the Farmstead Meatsmith do my scalding, and butchering.

They've been hanging in the dry shed at 35-40 degrees since Friday.

They will go into the dry cure tomorrow.

I've used many recipes for cure. I like the simple one like in the book,  "Chacuterie. The Art of Salting, Smoking & Curing"

If you have not the time to attend your bellies a wet cure may be the way to go.

I cold smoke on local Alderwood at no more than 100 degrees f for 24 hrs.

 

[rednecknm]

Being new to the smoker world and being a bacon lover. I think this will be the first thing I try. When I do I will have my wife take pictures and i will post them on here. Craig thanks for the idea and the knowledge.