Recent content by chappy4o

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  1. chappy4o

    Bacon. . . .mmmmm

    Well unfortunately I don't own a slicer and I'll be using my friends so I can't really do much about it, I didn't Know about letting it sit for three days so I made plans with him to do it tomorrow. . . . We'll see
  2. chappy4o

    Bacon. . . .mmmmm

    DedDefinit, that comes tomorrow
  3. chappy4o

    Bacon. . . .mmmmm

  4. chappy4o

    Bacon. . . .mmmmm

    Thanks a ton! Plus I gotta take q-view pics
  5. chappy4o

    Bacon. . . .mmmmm

    Thanks, that's kind of what I was thinking, I'm showing 27* on my weather app, ~100* smoker temp and my thermopen is showing about 98* internal temp. You think it would be ok to wrap right away and into the fridge? Or is there something with the chemistry of the process that requires it to come...
  6. chappy4o

    Bacon. . . .mmmmm

    Thanks for the tip, the smoker sits under my porch awning and besides that, the snow was light and didn't last very long. However. . . . I'm finally about done with the smoke, should I let it sit at room temp for a while or can I wrap in foil and stuff in the refeer until I'm ready to slice?
  7. chappy4o

    Bacon. . . .mmmmm

    Okay so new update, 4.5 hrs in and it's beginning to snow. . . . Any tips?
  8. chappy4o

    Bacon. . . .mmmmm

    Okay, thanks for the input, last time I did this I used 2 smokers with hickory and I remember that was a little strong but I also went for something like 24 or 34 hours.
  9. chappy4o

    Bacon. . . .mmmmm

    So. . . Update, rearranged the amznps. Had them stacked and then placed them end to end, smoke looks great, now with the temp, I killed the mes and the temp seems to be ok, I'll just have to keep an eye on it and turn it on and off as needed. It's currently 18*F outside so. . . . Just have to...
  10. chappy4o

    Bacon cure question for less salty taste

    I like pop's brine, it's what I have in the smoker right now https://www.smokingmeatforums.com/threads/bacon-made-the-easy-way.124885/
  11. chappy4o

    Bacon. . . .mmmmm

    Here is the B-view
  12. chappy4o

    Bacon. . . .mmmmm

    Okie dokie so I got two bellies about 20lbs total, made my brine using pop's recipe, brined for 14 days and now I've got it in the smoker (B-view to come). I have two amzn pellet smokers running in a mailbox mod on my mes40 with apple pellets. But it seems to me that the smoke is billowing white...
  13. chappy4o

    Bacon made the easy way...

    hey all, so looks like its been a bit since someone has played with this so . . . . . here's to resurrecting awesomeness. Question. is 34 hrs really necessary? i was thinking maybe 12 or or 16 ???? Question. after rinsing, drying and smoking, is it ok to leave in the reefer (covered or...
  14. chappy4o

    Pre-cooked turkey question

    Thanks. . . I actually happened to put a light salt and pepper rub on it and injected it with some Cajun butter and smoked to 165 with apple wood. . . Turned out amazing Sent from my DROID RAZR HD using Tapatalk 2
  15. chappy4o

    Pre-cooked turkey question

    Bump. . . . . Nobody? . . . . Sent from my DROID RAZR HD using Tapatalk 2
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