OK, It's My Turn...

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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.
 
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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 later...
 
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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 :emoji_blush:

Ryan
 
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 :emoji_blush:

Ryan
Sweet and savory is a good combination...😛
 
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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.
 
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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...
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Had to slice a couple of pieces for a look and a taste test...
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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...
 
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.
 
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 912smoker , you reading this?
 
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