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BACON! - Cold smoke this weekend with pellet tube
- Thread starter zippy12
- Start date
ShadowDriver
somebody shut me the fark up.
op2:Where's Kevin with that big bag? This one isn't going to last long.
SonnyE
is one Smokin' Farker
Woo-Hoo!
My batch just passed it's 14 day curing today.
Tomorrow starts the Pelical stage.
Be smokin in about a week.
About the only thing harder to wait for than your own bacon, is something you ordered and it got sent FedEx. :bored:
Have fun Zippy! :becky:
My batch just passed it's 14 day curing today.
Tomorrow starts the Pelical stage.
Be smokin in about a week.
About the only thing harder to wait for than your own bacon, is something you ordered and it got sent FedEx. :bored:
Have fun Zippy! :becky:
zippy12
is Blowin Smoke!
nice! yes gotta keep the bellies rolling!
SonnyE
is one Smokin' Farker
The way I do mine is almost a month long.
14 days - 5-7 days - 6 hours - 7 days - slice and package, freeze.
If I don't keep it going, I don't be having any bacon.
Word to the wise, it tends to evaporate when it is done.:wink:
zippy12
is Blowin Smoke!
test fry for salt
jstrand
Full Fledged Farker
What flavors you got going? Need to go get me some bellies as well.
Lookin good Zipp. Cant wait to see the finish.
zippy12
is Blowin Smoke!
So I took the bacon out at 5AM and let it get to room temp....
Dried it off and applied coarse ground pepper to fat side
Placed into UDS with Hickory pellets in the smoker tube
4hrs in and moisture is on top surface (next smoke will hand bacon vertical)
I dried the surface with paper towels and closed the lid
gimme some pointers...
Dried it off and applied coarse ground pepper to fat side
Placed into UDS with Hickory pellets in the smoker tube
4hrs in and moisture is on top surface (next smoke will hand bacon vertical)
I dried the surface with paper towels and closed the lid
gimme some pointers...
I think you ought to send to me for quality control.
zippy12
is Blowin Smoke!
Will do Marty!
ShadowDriver
somebody shut me the fark up.
op2:zippy12
is Blowin Smoke!
5 more lbs to go
ShadowDriver
somebody shut me the fark up.
Looks nice! How's it taste?
SonnyE
is one Smokin' Farker
Looks great!
So why so many small packages?
I found my wife was cutting my pounds in half, so I package in 8 ounce packages now.
So why so many small packages?
I found my wife was cutting my pounds in half, so I package in 8 ounce packages now.
zippy12
is Blowin Smoke!
The test fry was good...
I have another 5lbs to cut so I will taste from that batch
I small batched it because that is the way we use bacon!
I have about 10# curing now. Only 4 days in.
Waiting for your taste test.
Waiting for your taste test.
zippy12
is Blowin Smoke!
My drunk hand cut some thick
Better on the salt ...
I will cut that more next time...
but very flavorful ... with the fresh time and sage!
Better on the salt ...
I will cut that more next time...
but very flavorful ... with the fresh time and sage!
