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Old 05-11-2016, 09:51 PM   #11
rexster314
Full Fledged Farker
 
Join Date: 03-02-14
Location: West Columbia, Texas
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Quote:
Originally Posted by mpedrummer View Post
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.
I run the refrigerator at around that same temp. I'll put the smoked bellies in, then crank it down to almost freezing to quick chill. The next day I usually will put 4-5 bellies in the freezer section to get them nice and frosty. As I pull a belly out to slice, I'll put another in from the refrigerator side and so on.

The tube smoker is the schnitts. If it's a 6 inch smoker, a full tube will last me around 4.5 hours. I have a 12 inch that fits in the Masterbuilts that will give a good 6 hours of smoke. Thing about using the tuber smoker is to make sure the pellets are fully lit and blazing before putting in the smoker. I'll let it burn for a couple of minutes, then blow out the flame and put it in the smoker. I use a full size propane torch to light the pellets.
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