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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2012, 03:15 PM   #16
Pugi
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I have it on the drum cruising about 110*. I plan on leaving it there for 3 hours then set her to run up to 180* for a internal temp of 150*. 110* is the coldest I could get with my current setup.
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Unread 11-21-2012, 03:46 PM   #17
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What kind of wood are you gonna smoke with? Looks good, nice work!
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Unread 11-21-2012, 03:48 PM   #18
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Quote:
Originally Posted by LostSoul View Post
What kind of wood are you gonna smoke with? Looks good, nice work!
The wood for today is Hickory.
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Unread 11-21-2012, 06:32 PM   #19
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Quote:
Originally Posted by Pugi View Post
Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.
Has the right color for being cured.... Great job

Smoking will only make it better.


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Unread 11-21-2012, 07:25 PM   #20
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Quote:
Originally Posted by IamMadMan View Post
Has the right color for being cured.... Great job

Smoking will only make it better.


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Glad to know, thanx. This is all a learning process for me. Right now I'm 5 1/2 hours into the smoke. I kept it at 110* for 2 hours, then 150 for 2 hours. Now its at 210*, internal temp is 140*, just waiting for 150* internal to call it done. I'll show pics when its off the UDS. Pugi
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Unread 11-21-2012, 07:48 PM   #21
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Very nice
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Unread 11-21-2012, 08:11 PM   #22
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Had to check temp. and could not resist getting a pic. Not the best pic being its dark and used a flash. Man its looking good. Temp at 143* six hours in.
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Unread 11-21-2012, 08:44 PM   #23
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looking good
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Unread 11-21-2012, 09:28 PM   #24
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Now that's bacon!
Looking awsome
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Unread 11-21-2012, 09:48 PM   #25
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All I can say is you have ruined yourself. Once you have made your own bacon, there is no going back to store bought. I have made regular and buckboard bacon, one day soon, hope to make some Canadian Bacon and if I get a real wild hair, gonna try and cure a ham.
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Unread 11-21-2012, 10:29 PM   #26
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Well here she is, fresh off the UDS. I will stick if fridge after cooling to slice in the morning. I did taste the secreated fat and it was amazing. Yes, I am a fat licker!!! ***post cook, I let the temp go up to 225* for the last hour. It was a total of 7 hours on the smoke.
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Unread 11-23-2012, 02:30 PM   #27
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Due to the Holiday and cooking for 25 people the bacon got to sit a extra day in the fridge waiting. I woke up this morning with one plan and it did not include shopping.
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Unread 11-23-2012, 02:31 PM   #28
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Unread 11-23-2012, 02:33 PM   #29
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It turned out awesome. Salt content is perfect. If I had anything to improve it would be to make it a little more sweat. Maybe some syrup before smoking?
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Unread 11-23-2012, 03:06 PM   #30
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That looks fantastic! Like the thick slices too. Did you slice with a knife or slicer?
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