Bacon 3-way with Cheese Watching

Discussion in 'Bacon' started by desertloper, Mar 12, 2016.

  1. desertloper

    desertloper Fire Starter

    First time doing bacon...first time trying to cold smoke for that matter.
    3 slabs. Skin Off
    Belly 1: 9.0lb 9T of TQ, 9T of brown sugar
    Belly 2: 8.0lb 8T of TQ, 8T of brown sugar
    Belly 3: 7.25lb Sausage Maker Maple Ham/Bacon Cure (wet)
    Fridge space is limited, so I vac-sealed the dry cures and used a cooler for the wet brine.
    I flipped the bellies in the fridge daily and kept ice on the wet one.
    9 days on the cure.
    After the cure I rinsed and soaked for about 2hr. Then I patted dry.
    Slabs 1 and 2 got Garlic/Onion Powder and Black Pepper on both sides.
    Slab 3 no seasoning.
    Into the fridge for 12 hr for pellicle to form
    Then into the AMNPS with pit master blend pellets (1st time using this)
    0630 into the smoke. 36 degree ambient, 48 inside smoker

    Stay tuned for more updates....and the part about the cheese....

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!

  3. desertloper

    desertloper Fire Starter

    Mild Cheddar
    Pepper Jack
    Dill Jack
    Smoker is stabilized at around 66 degrees.
    1/3 of AMNPS in 3-4hrs
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!
  5. 3montes

    3montes Master of the Pit OTBS Member

    Ok. You get the award for the best thread title of 2016 so far! [​IMG]
  6. ak1

    ak1 Master of the Pit OTBS Member

    That looks great!

    I agree, best title.
  7. desertloper

    desertloper Fire Starter

    The cheese came off after 4.5 hrs.
    All sealed up and in the fridge.
  8. desertloper

    desertloper Fire Starter

    10hrs on the smoke and pulled 2 off
  9. b-one

    b-one Smoking Guru OTBS Member

    I was expecting more action in this thread!:biggrin:
  10. desertloper

    desertloper Fire Starter

    The last slab I let smoke for 13hrs.

    I fridged overnight, then let set up in the freezer. It seems like 3 hrs is about the perfect time in the freezer to get the meat in a form our slicer liked.

    All 3 were quite tasty, we preferred the dry cure to that of the liquid brine. But we could not taste a difference in smoke from the 2 slabs that were seasoned the same just smoked 10 and 13 hrs.


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