Smoke day

[KBFlyer]

Well today is smoke day as it is so nice outside right now. Frost this morning but warmed up real nice this afternoon. About half way through smoking bacon but just might give it a triple smoke. Sprinkled some garlic power and cracked black pepper on the bellies. They were cured in a maple cure. Pellets being used are just the mixed brand from Canadian tire which works well for pretty much everything I smoke. Starting to get some nice color on the bellies. This smoke is more then a 8 beer smoke LOL

 

[in. pred]

enjoy yourself man!!

 

[KBFlyer]

3RD filp so the bottom and top get done pretty much at the same time. Going for around 132-135 F IT

 

[KBFlyer]

4th and final flip. Pretty much done. Going to give it another hour or so and then into the fridge for a over night rest.

 

[KBFlyer]

Back in the outside fridge for a over night rest. Slicing tomorrow.

 

[JLinza]

Lookin good

 

[Fueling Around]

Looks good
What was your chamber temperature?

...
This smoke is more then a 8 beer smoke LOL

I've had successful smoking sessions and some not so successful sessions that involved a long day of marinating the smoke master.

 

[KBFlyer]

Looks good
What was your chamber temperature?


I've had successful smoking sessions and some not so successful sessions that involved a long day of marinating the smoke master.

I started out at 130F as the meat was cold from coming out of the fridge. Was a late start so no time to come to room temp. After it warmed up and dried out some to take smoke I was bouncing around 145-155F. 155F was a tad to hot so I dropped it down some.

 

[KBFlyer]

Not much time today to slice the bacon but I did manage to some for breakfast and some vac sealed for later.

 

[Gonna Smoke]

Looks like you're set for awhile...

 

[KBFlyer]

Looks like you're set for awhile...

Yes Sir
Had me first taste this morning and it still needs to mello out some. Don't mind the smoke taste myself but some might. Trick to cooking homemade bacon I find is low and slow so the sugars in my cure don't burn since it has maple suger in it. I use it as a dry brine cure. Have a big box of it for years, maybe 12-14 years and still lots left.

 

[kilo charlie]

Bacon looks great!