Researching pork belly to bacon

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When I was lurking before joining I was convinced people were "shilling" the AMNPS since Todd the owner was a member. However the thought of 12hrs of TBS were enough to convince me to try one and as they say the rest is history. Love that thing and it is definitely a big part of my success. It does takes some getting used to. Temps for bacon are hotly LOL debated but I think summer temps are doable. Leave the smoker off. Also, you want to run dust for cold smoking. Pellets burn hot and add heat, dust doesn't. I make my own dust using a grinder but there are other methods.

Rich, I seem to recall you prefer TQ dry cure for bacon or?


Since retiring, I have found that if you sit around long enough, without moving much, you can collect your own Dust.


Bear
 
daveomak: not sure if adding a needle valve is possible with our setup or might already be installed. Hubby has been in the HVAC industry for 30+ years. His man cave garage is set up with a propane in floor boiler system, bathroom, tv/stereo theater system, etc. Our regular family gatherings average 50 people. So his garage can be quickly converted to a party area within an hour notice. So he took the existing propane tank and added ???whatever it all is??? so that not only does he supply his garage but it runs both the smoker and gas grill or gas turkey fryer (which is used more for boiling corn on cob) any two gas appliances at the same time. He can switch out whichever appliance he is using at the time. I will share your input though as I am sure he would understand exactly what you mean. We should know better what our smoker can do after running some more test temperatures in the low areas. He also modified our smoker when we purchased it to prevent wind blow out of burner and excess smoke escaping from around both doors.
 
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