Smoking Dogs and BB bacon

[SmokinEdge]

Worked our way up to 150* in the smokehouse and been there a couple hours. Now time to pull the bacon to rest while I turn up the heat to 170* to finish these dogs 150-155 IT. Then I’ll cool it down and continue smoke on the bacon.

 

[JLeonard]

Looking good!

Jim

 

[SmokyMose]

That's some pretty meat right there!
Nice smokehouse, too.

 

[SmokinEdge]

Dogs are done been soaked in cold water, no ice, and I hung them in a little maple tree to dry.

 

[SmokinEdge]

Looking good!

Jim

That's some pretty meat right there!
Nice smokehouse, too.

Thanks guys. The bacon is back in the smoke. Throwing some St. Louis ribs on the offset.

 

[JLeonard]

Dogs are done been soaked in cold water, no ice, and I hung them in a little maple tree to dry.
View attachment 506995

I'd be sneaking up on that Maple tree and running away with your dawgs!
Jim

 

[SmokinEdge]

I'd be sneaking up on that Maple tree and running away with your dawgs!
Jim

Lol. My closest neighbor is just shy of 1/4 mile. What this means to would be dawg thieves? I have long shooting lanes, and with the ammo shortage, I’m no longer firing warning shots. Hahaaha

 

[JLeonard]

Lol. My closest neighbor is just shy of 1/4 mile. What this means to would be dawg thieves? I have long shooting lanes, and with the ammo shortage, I’m no longer firing warning shots. Hahaaha

LOL! Alrighty.....I'll just knock on the door and beg then!
JIm

 

[SmokinEdge]

LOL! Alrighty.....I'll just knock on the door and beg then!
JIm

Welcome any time, Jim.
I’d give em to you just for the asking.

 

[pushok2018]

Both - dogs and BB bacon - look fantastic! Beautiful color. What kind of casing/diameter did you use for your dogs?

 

[SmokinEdge]

Both - dogs and BB bacon - look fantastic! Beautiful color. What kind of casing/diameter did you use for your dogs?

Thank you.
These are smaller than I like. 18-20mm pita to work on my small stuffing horn. 24-26mm is a nice spot for hotdogs.

 

[SmokyMose]

Thank you.
These are smaller than I like. 18-20mm pita to work on my small stuffing horn. 24-26mm is a nice spot for hotdogs.

Collagen?

 

[SmokinEdge]

Collagen?

These are a “home pack” from LEM. Natural lamb casings but man are they itty bitty around. Snack stick size. I didn’t want to stuff them with my 3/8 horn. The horn I used is 5/8 to 3/4 and while they slid on they were tight, and the end product is just really to small. But they are delicious!

 

[SmokyMose]

These are a “home pack” from LEM. Natural lamb casings but man are they itty bitty around. Snack stick size. I didn’t want to stuff them with my 3/8 horn. The horn I used is 5/8 to 3/4 and while they slid on they were tight, and the end product is just really to small. But they are delicious!

Hey, I always say "Use whatcha got".
They turned out great.
Now I have to get together with Jim to figure out a way to snatch your bacon...
:-)

 

[SmokinEdge]

Bacon got about 8hrs smoke time straight apple wood. But it’s still summer and it’s difficult to hold the temps down in the smokehouse. So I called it time and letting them swing in the tree.
The process I used to cure these is one I pirated from DaveOmak. These are dry rub cured, but rather than the traditional cure time in a zip-loc bag, these are rubbed and hung in the refrigerator with a catch pan under for juices. These hung, cured and dried for 2 weeks. The bigger one has maple sugar on it. I’m excited to try it for a maple flavor. In the plastic bag, everything becomes a syrup. But here it’s just dry aged.

 

[SmokyMose]

I think you're going to like the Maple. I use Pop's brine for bacon and I add one of those little bottles of Maple extract/flavoring to the brine.
Amazing!

 

[PPG1]

Awesome

 

[SmokinEdge]

I think you're going to like the Maple. I use Pop's brine for bacon and I add one of those little bottles of Maple extract/flavoring to the brine.
Amazing!

So is that one bottle to 1 gallon water? If so, what brand? Watkins?

 

[SmokinEdge]

Fry test on the maple sugar rub. Cut these thick maybe 3/16. Man the flavor is on another level. No real maple taste, but the bacon is sensational! The depth of flavor is incredible. Way different than pop’s brine, and way different than dry cure in the bag. This is its own thing, and reminds me of the bacon we got as a kid from the local small grocery with rind on. This stuff is bingo, bomb flavor.

 

[SmokyMose]

So is that one bottle to 1 gallon water? If so, what brand? Watkins?

Yes, one little bottle for a gallon. Whatever they have at the grocery, probably McCormicks.
For what it's worth, I used the lower salt brine last time and the Maple really came through instead of salt.
Some may not like it but we really do.
Been thinking about cutting back on the sugar in the brine and using Maple syrup but I'm afraid it might not stay soluble....