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Old 05-11-2016, 12:47 PM   #9
Is lookin for wood to cook with.
Join Date: 05-09-16
Location: Pittsburgh, PA

Bacon nerds, unite!

That sounds very similar to our setup - I slice, she packs.

We have two dedicated chest freezers now - the big one has an external thermocouple that lets us run at 36 during curing. We've found that ~24F is the perfect balance between "not frozen" and getting the cleanest cuts, without much fat smear, so we drop it down for the chilling before slicing, then drop the target temp to freeze things up.

How long do you smoke for? I just got my AMZN tube last week, haven't gotten the hang of it completely, but I have a belly in cure to experiment with this weekend. I'm hoping to cut it into chunks, and smoke one chunk 2 hrs, one for 3, etc., to shorten the learning curve if I can.
mpedrummer is offline   Reply With Quote