A Bear From Log to Finish (Picture Heavy)

[GaryHibbert]

Hey John

I/ve been a Harley rider for 34 years, and a truck driver for 39 years.  But never in my life have I seen skill and talent like you exhibit.  You just move my world far beyond anything I expect.  Simply speechless.

Hail Maestro

Gary

 

[Bearcarver]

Very nice. Thank you for sharing.

Thank You rlk !!!

Bear

 
Hey John

I/ve been a Harley rider for 34 years, and a truck driver for 39 years.  But never in my life have I seen skill and talent like you exhibit.  You just move my world far beyond anything I expect.  Simply speechless.

Hail Maestro

Gary

Gee Gary, Thank You for such nice comments!!!

I really appreciate them.

Bear

 

[brooksy]

Mr Carver your carving is awesome your cooks are awesome! You are a very talented man!!

 

[Bearcarver]

Mr Carver your carving is awesome your cooks are awesome! You are a very talented man!!

Thank You Very Much, Brooksy!!!

I appreciate the compliments.

Bear

 

[damnthatsgood]

Unreal.  The first bear you ever did wasn't bad at all, but the latest ones are night and day.  You make bears like you make prime rib - best I've ever seen.

 

[Bearcarver]

 
Unreal.  The first bear you ever did wasn't bad at all, but the latest ones are night and day.  You make bears like you make prime rib - best I've ever seen.

Thank You Very Much!!!

Bear

 

[cftbox]

wow, you are amazing........love the carvings and your outlook on life and everything else in general

God Bless

Charles

 

[Bearcarver]

 
wow, you are amazing........love the carvings and your outlook on life and everything else in general

God Bless

Charles

Thanks a Bunch, Charles!!

I Appreciate it !!!

Bear

 

[cftbox]

Question this morning. Getting ready so smoke some bacon today and it will be a hot smoke (200 to 245) same smoker that you have.......do you use water when you do this. I have read every thing that you have written that I can find and don't think I saw any mention of water................thanks and have a great day.

It's warm in NC today

Charles

 

[Bearcarver]

 
Question this morning. Getting ready so smoke some bacon today and it will be a hot smoke (200 to 245) same smoker that you have.......do you use water when you do this. I have read every thing that you have written that I can find and don't think I saw any mention of water................thanks and have a great day.

It's warm in NC today

Charles

Charles,

For Belly Bacon I would use Smoker Temps of 120*--130*, and I wouldn't put any water in my Water Pan. When smoking Belly Bacon you don't want to cook the Bacon, and anything over 140* could render some fat. I have never had any Fat render below a temp of 130*. IMHO smoke adhere's to meat best between 100* and 140*. 

My favorite one is the one I call "Bacon (Extra Smoky)" in my Step by Step Index (Below).

I leave my empty pan in my MES at all times, but I cover it with foil to make cleaning easier.

It's 80* outside here already this morning.

Bear

 

[cftbox]

Bear...........an emergency, my smoker (like yours) would not heat up and after 5 hours called manufacture and they said it was a bad heating element and would send me a new one. Not doing that, sending it back to Amazon tomorrow and they are shipping out a new one.............question is I have 5 pieces of pork belly that I was going to smoke this morning..............how do I save it, would like to finish in oven ( of course less smoke) to save bacon (no pun intended) what temp to set oven and what IT should I shoot for. Have good thermometers with probes. Right now I have oven set on 149 and IT with probe at 145. Any suggestions and I know it may be to late if you don't check your mail often.........Charles

 

[ak1]

  
 
Unreal.  The first bear you ever did wasn't bad at all, but the latest ones are night and day.  You make bears like you make prime rib - best I've ever seen.

I can't believe I never saw this thread before.

That is great work there John. Now! can ya carve a bear out of prime rib!!!

 That would really be a master stroke!

 

 

[Bearcarver]

 
Bear...........an emergency, my smoker (like yours) would not heat up and after 5 hours called manufacture and they said it was a bad heating element and would send me a new one. Not doing that, sending it back to Amazon tomorrow and they are shipping out a new one.............question is I have 5 pieces of pork belly that I was going to smoke this morning..............how do I save it, would like to finish in oven ( of course less smoke) to save bacon (no pun intended) what temp to set oven and what IT should I shoot for. Have good thermometers with probes. Right now I have oven set on 149 and IT with probe at 145. Any suggestions and I know it may be to late if you don't check your mail often.........Charles

Probably too late, but since you won't be putting any smoke on it, what you're doing is as good an idea as any other. Get it to 145 using as low a temp as you can. You might have to go to maybe 165* or so to get it to go up to 145* IT. 

Did you do the break-in first. If you still had the cured belly in the fridge when you found out, you could have kept it there a few days until your new one gets there, or freeze it for a longer time until you're ready, but since you are where you are, you might as well complete it.

Sorry to hear that----Hopefully the replacement will be all good !!

Bear

 

[Bearcarver]

 
I can't believe I never saw this thread before.

That is great work there John. Now! can ya carve a bear out of prime rib!!!

 That would really be a master stroke!

 

Thanks AK !!!

The smallest carving bar I have is a "Dime", and that wouldn't be small enough to carve a Bear from a PR. Guess I'm stuck with just eating them in slices.

Bear

 

[cftbox]

Thanks John, I think I am OK with the bacon. Can't believe unit was bad. Have packed and ready for UPS to pick up. Should have new one in a few days........again thanks

 

[rob sicc]

You do beautiful work.  I'm sure you've heard it before but these pictures of your work are very impressive. 

 

[Bearcarver]

 
You do beautiful work.  I'm sure you've heard it before but these pictures of your work are very impressive. 

Thank You Much, Rob!!!

Bear

 

[GaryHibbert]

Jees John

Once again I take my hat off to the master.  Great work.  I've seen this post before, but it still never fails to amaze me

 

[Bearcarver]

 
Jees John

Once again I take my hat off to the master.  Great work.  I've seen this post before, but it still never fails to amaze me

Thanks Gary!!

I like to look at it now and then too, wishing I could still do it. It was fun while it lasted.

Bear

 

[padronman]

Wow......you are certainly a talented man.  Thanks for the post.....although I am WAY late at seeing it LOL

Scott