Final Post of High School Culinary Arts Bacon Project

[IamMadMan]

Continued for previous post.... Posting final pictures of the homemade bacon project. 60 pounds of bacon in total hanging weight...

Used A-Maze-N pellet maze smoker for 4 hours of cold smoke, then gradually raised smoker to a temperature of about 125 - 130°.

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCN1714_zpshuakkxdl.jpg


Smoked for 3 Another 3 hours at 130° then increased the smoker temperature to 170° until the internal temperature of the bacon is 125 - 130°. (this is not hot enough to cook or to kill bacteria). This helps to firm the bacon to make slicing easier.

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCN1718_zpsdgytvdom.jpg


Carefully pulled the smoked pig skin off the bacon while warm using a flexible boning knife to assist when needed.

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCN1716_zpsgdtxtfwp.jpg


Chill well to aid in the ease of slicing the bacon.

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCN1749_zpsvljtrdji.jpg

You'll notice the bacon is very meaty, I selected the side bellies (over the ribs) which are thinner but have a greater meat ratio. Normal bacon is usually 3 parts fat to 1 part meat, "Side Bacon" is just the opposite, 3 parts meat to 1 part fat.

Students did a test fry using uneven end slices..... Almost no grease in the pan...

http://i44.photobucket.com/albums/f17/rwbarney/Food/DSCN1746_zpsrwu4fzjn.jpg


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[Gore]

That's an A+ in my gradebook. :thumb:

[cfrazier77]

Where did you put the smoker maze. I tried it in the bottom drawer and it did not move enough air to bring some into the top chamber.

[IamMadMan]

Where did you put the smoker maze. I tried it in the bottom drawer and it did not move enough air to bring some into the top chamber.

I put it right in the center of the charcoal tray (no charcoal present).

Fully open the daisy wheel, and leave the cook chamber door open until smoke is coming out of the door for a few minutes. Then open the exhaust vent all the way and close the cook chamber door. The path of the air has to be heated, as heat rises, to make a natural flow of air for the smoke.

Hope this helps...

[MisterChrister]

Looks great Bob, but I knew it would with you at the helm!

[Stingerhook]

I will take your bacon anytime.

[KevinJ]

Looks delicious and thank you for sharing your project IaMM.

[nsbbqguy]

That's bacon goodness right there!

[Pstores]

Love homemade bacon....

[Pstores]

What kind of smoker you smokin in?

[Titch]

Looks great Bob, bet you inspired the students to continue on .
BTW, you can go up a class now.:thumb:

[Happy Hapgood]

Mighty Fine Sir!

[Norm]

Kids need more role models like you. :)

[ShadowDriver]

Nicely done, Bob!

Looks like you and the kids nailed it.

If it tastes as good as it looks... some folks should be getting extra credit!

[IamMadMan]

What kind of smoker you smokin in?

It's a Humphrey's Down East Beast. The Bacon Hooks are hanging from a 1" dowel rod with a flattened bottom where it slips into the shelf track. I usually only hang two bellies at a time, so I had to supplement and use the lower shelves.

[cfrazier77]

I put it right in the center of the charcoal tray (no charcoal present).

Fully open the daisy wheel, and leave the cook chamber door open until smoke is coming out of the door for a few minutes. Then open the exhaust vent all the way and close the cook chamber door. The path of the air has to be heated, as heat rises, to make a natural flow of air for the smoke.

Hope this helps...

Thanks, I need to try it again in mine. I got rid of my old propane one that I used to cold smoke.

[ssv3]

Wish they had this when I was in high school. Very cool MM!

[Thingfish]

Great work! I hope the students were impressed with themselves!