28 hours of Maple cold smoke....

Discussion in 'Bacon' started by inkjunkie, Feb 20, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Smells fantastic.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Dammit I don't have the scratch-n-sniff app
     
  4. inkjunkie

    inkjunkie Master of the Pit

    Just opened the fridge door....wife had to yell at me to shut it...was getting high....
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks great, time to get slicing!!!
     
  6. inkjunkie

    inkjunkie Master of the Pit

    Sunday or Monday will be slicing day....
     
  7. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Food. You know, I just couldn't stop thinking about it. So, I went to the fridge and I opened up the meat drawer.

    I'll tell you what was in there. You know that bacon, that's like maple?

     
  8. Nice     It's Bacon Day

    Gary
     
  9. dave17a

    dave17a Smoking Fanatic

    Guess my slicing day will be Saturday morn. Weeks rest. What was yours sitting on to smoke? Bradley rack?
     
  10. Nice,  great color

    Gary
     
  11. What temp or just smoke?
     
  12. inkjunkie

    inkjunkie Master of the Pit

    Just smoke....
     
  13. What is ambient air temp
     
  14. I kept my temp at 125 º for my whole smoke 10 hours  but I did mine in my RF

    Gary
     
  15. inkjunkie

    inkjunkie Master of the Pit

    High 40-low 50. Ernestina just diced up some of the various parts and made,an omelet. Could surely tell when you got some of the 28 hour stuff, taste was fantastic. I am guessing you were asking me? Lol....
     
    Last edited: Feb 25, 2015

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