Time to make the BACON!!!

[pc farmer]

How are you cold smoking.  I use the amazin pellet smoker in my mes.

 

[moneymike]

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• moneymike
• May 31, 2013

This is my smoker before hours and hours of smoke.

I bought mine used off of Craigslist. I got a smoking deal.

You can have all the smoke without the heat being it is being generated outside the smoker. The heat is controlled by propane inside the smoker.

 

[moneymike]

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• moneymike
• May 31, 2013

12 hours of cold smoking has been achieved!!

 

[moneymike]

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• moneymike
• May 31, 2013

Time to rest for a day or two before slicing.

Stay tuned for pictures of the finished product!!

 

[moneymike]

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• moneymike
• Jun 2, 2013

Slice away!

 

[moneymike]

The kitchen smells of BACON!!!

 

[moneymike]

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• moneymike
• Jun 2, 2013

 

[moneymike]

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• moneymike
• Jun 2, 2013

 

[moneymike]

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• moneymike
• Jun 2, 2013

Cured, Smoked, Sliced and Ready To EAT!!

 

[themule69]

Mike Bacon looks great. Are you happy with the amount of smoke? i did 40+ hours on my last belly. now i wish i had gone longer.

Pop's brine/cure is the way to go.

Happy smoken.

David

 

[fpnmf]

Looking good!!

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

http://www.smokingmeatforums.com/t/111573/here-s-my-easy-to-make-bacon-step-by-step#post_693843

http://www.smokingmeatforums.com/t/141069/38-pounds-of-bellie-yaaaaaaa-final-pics

  Craig

 

[moneymike]

David

The smoke flavor really came through. My kitchen still smells of hickory smoke.

Bacon was a little on the salty side. How does Pop's Brine turn out?

 

[themule69]

David

The smoke flavor really came through. My kitchen still smells of hickory smoke.

Bacon was a little on the salty side. How does Pop's Brine turn out?

Mike

Glad you got good smoke Flavor. My shop always smells like smoke. It is so nice to open the door.

Pop's cure turns out great. I have settled in on about 1/3 cup of salt with his cure. I like lots of salt. So I would go a whole cup. Yet I am not the only one eating it. So 1/3 cups works for every body who has tasted mine. It is fool proof. If you fallow the recipe, Go the time. Keep it cold. You will have a nice cure hands off every time. i have done belly. Loins, Cornish hens in it

Happy smoken.

David

 

[moneymike]

Mike
Glad you got good smoke Flavor. My shop always smells like smoke. It is so nice to open the door.

Pop's cure turns out great. I have settled in on about 1/3 cup of salt with his cure. I like lots of salt. So I would go a whole cup. Yet I am not the only one eating it. So 1/3 cups works for every body who has tasted mine. It is fool proof. If you fallow the recipe, Go the time. Keep it cold. You will have a nice cure hands off every time. i have done belly. Loins, Cornish hens in it
Happy smoken.
David

David

Do you do this professionally? What kind of wood do you smoke with?
I am really wishing there was somewhere in Arizona that does this. I like trying new things.

 

[themule69]

David

Do you do this professionally? What kind of wood do you smoke with?
I am really wishing there was somewhere in Arizona that does this. I like trying new things.

Mike

No i don't do this professionally. I just have always liked to smoke, grill and cook.. I use differant woods for differant flavors. I have been on a apple kick for a while. you can mix woods for differant flavors. Remember the search bar at the top of every page is a great place to look. if you can't find what you are looking for ask. Everyone here will be happy help.

Remember to post lots of pics.

Happy smoken.

David

 

[bigtrain74]

Nice work with this!

 

[Bearcarver]

Looks real good from here, Mike!!!

Bear

 

[aeroforce100]

Well, your name fits!  That is one heck of a smoker!
 

 

[sli22sli]

Mike , I just saw your posts. Did you use the Sausagemaker smoker? What was the temp of your bacon slabs after final smoking. How many hours did you smoke? Bacon looks good!! Sli

 

[sli22sli]