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  1. speedy9990

    Smoke Shop Equipment Auction

    Thought I would post this I am not connected to this in any way, I just get there info in email and thought some on here might be interested in this auction Looks like some nice smoking equipment up for auction. Please delete if not allowed good luck...
  2. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Finished up all the bacon today, sliced and vac packed, this is the first time I had cold smoked and used Pop's brine recipe and also used some phosphates. Both turned out with good flavor and a nice moisture content but did not seem to have as strong of flavor as I normally have hot smoking and...
  3. speedy9990

    Starting Bacon, Canadian Bacon smoke

    They sure dont make them like that anymore, I just bought a new one replacing one I had had for over 30 years and the new one is built very cheaply compared to the last one, had it for a long time never had a problems with it either
  4. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Ha just an old frig in the garage...but the contents make it look pretty good at the moment Thanks
  5. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Finished the cold smoking this weekend, Smoked for 8 hrs Friday, Saturday and Sunday Plan to let them meld in the frig for a few days then finish up in the oven, Plan to bring the CB to an internal of 145 and the bacon to 125 internal. I think they came out pretty good I hope they taste as good...
  6. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Ok so I used a combination of low heat around 100 and a fan while the Pork was still in the smoker and was able to get a nice sticky pellicle formed , I guess there was to much humidity in the fridge. Now I have started applying smoke again
  7. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Yes I saw that in your thread that sure is a pretty picnic Thanks
  8. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Thanks for the tip Dave, Do you think it is that important to form a pellicle to cut the smoke and try to form a pellicle or since I have already started the smoke continue ?
  9. speedy9990

    Starting Bacon, Canadian Bacon smoke

    Just put 15 lbs Pork Loin and 20 lbs of fresh belly in the smoker, Plan on cold smoking for 8 hrs a day for the next 3 days depending on how they are looking with Lumberjack competition blend pellets with the AMNPS smoker. I brined the Pork loins 15 days and the Belly's 14 days using Pops...
  10. speedy9990

    What are the latest brisket prices?

    GFS or Gordons Food Service has Choice Brisket with the deckle off advertised on sale this week for $2.49lb in the Indianapolis area at least 
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