OK, It's My Turn...

[SmokinEdge]

Pat dry with paper towels then on to a wire cooling tray and fridge over night naked. Or sometimes I Pat dry and into the smoker at 120-ish for an hour no smoke to dry then add smoke.

When finished with the smoke let it cool down to room temp and then I like to zip bag and fridge overnight then slice, the smoke mellows and balances better this way.

 

[DougE]

I do the no rinse and nekkid on a cooling rack over night before smoking as well.

 

[Gonna Smoke]

Today is the day. BBB and a belly on the smoker this morning, my first ever of either...

Rolling smoke, maybe too much smoke, with cherry and hickory. Having a little trouble keeping temps below 200℉, but trying. I'll be back later...

 

[Brokenhandle]

Today is the day. BBB and a belly on the smoker this morning, my first ever of either...
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Rolling smoke, maybe too much smoke, with cherry and hickory. Having a little trouble keeping temps below 200℉, but trying. I'll be back alter...

If you don't like it I can give you my address! I'm a team player that way!

Ryan

 

[Gonna Smoke]

If you don't like it I can give you my address! I'm a team player that way!

Ryan

Appreciate the team concept, Ryan... About 3 hours in and haven't peeked at it yet...

 

[Gonna Smoke]

About 3 hours of smoke and I had to take a peek and double check the IT with another probe. About 120℉ and getting the color I expected from the cherry...

Planning to pull at 135℉ or so...

 

[Brokenhandle]

Appreciate the team concept, Ryan... About 3 hours in and haven't peeked at it yet...

Interesting thing happened ... I cold smoked my bacon over the last two days then rest uncovered in garage fridge. I happen to have some of Bearcarver 's meltaways in that fridge uncovered... I seemed to have cold smoked my meltaways now

Ryan

 

[Gonna Smoke]

Interesting thing happened ... I cold smoked my bacon over the last two days then rest uncovered in garage fridge. I happen to have some of Bearcarver 's meltaways in that fridge uncovered... I seemed to have cold smoked my meltaways now

Ryan

Sweet and savory is a good combination...

 

[Rafter H BBQ]

Looking real good Charles… now your going to make me do the same… been too long since I’ve made BBB! Definitely in for the finish.

 

[Gonna Smoke]

Looking real good Charles… now your going to make me do the same… been too long since I’ve made BBB! Definitely in for the finish.

Well then it's time, or past time...

 

[Gonna Smoke]

It is done, my first ever BBB and cured belly smoked. Two pieces of BBB and one belly pulled at about 135℉ and now cooling...

Had to slice a couple of pieces for a look and a taste test...

I'm happy with the taste, not hammy at all, but time will tell after it cools and then rests in the fridge for a day or so. My dad said, "Never say never", but if the final results are what I'm thinking/hoping, I will never buy bacon again...

 

[DougE]

Looks good from where I'm sitting! You're hooked now, Charles

 

[Gonna Smoke]

You're hooked now, Charles

Gut hooked... As I said in another thread, "stick a fork in me!"...

 

[Brokenhandle]

Well now that you're hooked maybe you can push Keith, 912smoker off the boat so he can get his feet wet!

Yours looks really good!

Ryan

 

[Gonna Smoke]

Well now that you're hooked maybe you can push Keith, 912smoker off the boat so he can get his feet wet!

Yours looks really good!

Ryan

I'll try...

 

[pc farmer]

Pretty good looking for sure. I have a lot going to the butcher soon so I will be curing some bacons and other things. Congratulations on your first bacons.

 

[Gonna Smoke]

Pretty good looking for sure. I have a lot going to the butcher soon so I will be curing some bacons and other things. Congratulations on your first bacons.

Thanks a lot Adam. I'm definitely hooked now and don't know why I waited so long. Hey Keith, 912smoker , you reading this?

 

[Rafter H BBQ]

Looks top notch Charles, nicely done!

 

[DougE]

Thanks a lot Adam. I'm definitely hooked now and don't know why I waited so long. Hey Keith, 912smoker , you reading this?

Offer still stands for a one on one walkthrough of the process and has no expiration date unless I should happen to expire, 912.

 

[Fueling Around]

Well done Charles.
Did you you try the belly?
Got to have belly bacon for making pig shots.