Bacon in my CG with the AMS.....never again....

Discussion in 'Smoking Bacon' started by jak757, Jun 27, 2010.

  1. jak757

    jak757 Smoking Fanatic Group Lead

    ....will I buy bacon from the store!  Well, that's what the family is requesting.  Makes a guy proud!

    This was my second batch of bacon.  Basic cure from Ruhlman and Pollens book.  First time I did a cold smoke.  Used my AMS in my Char Griller. WOW WOW WOW......worked like a champ!

    I mixed some hickory and apple dust.  Started it up.  Eight hours later....lovely bacon goodiness!

    Can't wait to make the next batch!

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    I mixed some hickory and apple dust for the bacon and cheese

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    The AMS sitting in my CG

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    Eight hours later.....done!  A thing of beauty!!

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    Didn't take pics of the sliced bacon -- sorry!  It was sliced and packaged...well, fried and tasted along the way!  Turned out incredibly good.  I liked the combo of hickory and apple.  Mixing it in the big bag seemed to work.  

    Like I said....I can't see buying bacon again!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks outstanding took on nice color [​IMG]
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Love the bacon - great looking bacon - looks like the AMS allowed you to do both the cheese and bacon at the same time - I had not thought about that - very nice

    Going to pick up some bellies this morning.  

    Cant wait
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Nice looking bacon. I agree I'll never buy bacon either. Gonna track down a belly or two myself today. [​IMG]
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks great, I have not tryed bacon yet but it is on the list lol
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks great John!

    I just checked last week. I have a good bit of bacon left, but I still worried about running out of bacon while my tomato plants are still producing, so I odered a belly on Friday.  

    That would suck if I had to buy store bacon!!!

    Can't let that happen!

    Thanks for showing the beautiful drool creating color,

    Bear
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that's some really good looking bacon you have there. I really like the color that you got with the a-maze-smoker thingy. I just did some bacon myself and it coming around this site with a quickness. Everyones doing bacon.
     
    Last edited: Jun 27, 2010
  8. jak757

    jak757 Smoking Fanatic Group Lead

    Thanks everyone.

    You're right mballi -- lots of folks doing bacon these days.  It's so good, and really not that hard at all.  I've gievn some to friends and co-workers -- they can't believe how good it is.

    And the AMS is just awesome -- Todd has a real winner there, and I'm so glad I got one!
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job John!!!

    Good call to throw some cheese in on at the same time.

    Looks like you started (1) end, was that enough smoke?

    How Long did your 6x8 it burn on (1) fill?

    Todd
     
  10. jak757

    jak757 Smoking Fanatic Group Lead

    Thanks Todd!  I'm eager to try the cheese -- but its wrapped up and resting for now.  I did start 1 end, and it worked great.  I smoked it for about 8 hours -- and there was still dust in there smoldering (I didn't really pay attention to how much -- but it was still smoking away).

    One fill was plenty for the eight hours of this smoke -- more than I needed actually.  I mixed the hickory and apple together and used that mixture.  I like the flavor of that with the bacon.

    Todd, I am so glad I bought the AMNS!!!!  It really is amazing!  Great product you have there.
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    John,

    Now you gotta try "Buck Board Bacon"

    Cure it the same way you cured your bacon.  I think it's tastes like bacon, but the texture is more like ham.  It's really cheap to make when pork butts go on sale for $.99/lb.

    Todd
     

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