Bacon on the Smokin'-It#3

Discussion in 'Bacon' started by dert, Jul 3, 2015.

  1. dert

    dert Master of the Pit

    Second batch I've done....been in pops brine for two weeks.

    This time I only added 1/2 cup of salt per gallon as the first batch was too salty.
     
  2. twoalpha

    twoalpha Smoking Fanatic

    Will be watching for the results.[​IMG]
     
  3. dert

    dert Master of the Pit





     
  4. dert

    dert Master of the Pit





     
    Last edited: Jul 3, 2015
  5. dert

    dert Master of the Pit

    Drying.









     
  6. dert

    dert Master of the Pit

    I didn't actually do them on the smoking it number three and putting them on my Brinkmann gourmet electric smoker....


    I had two full bellies and cut them into three pieces each...

    After brining I dried for several hours in front of a fan and then put four of the thirds on bacon hangers.

    I hung those from 18 1/2 inch rack on the Brinkmann gourmet electric smoker.

    The other two shitty ends I skinned and hit with pepper and placed on top of the rack, I had issues trying to skin those and pieces with the folds on my last batch.



    I used Todd's amazing pellet smoker with Traeger apple pellets lip from both ends.
     
    Last edited: Jul 3, 2015
  7. dert

    dert Master of the Pit






     
  8. dert

    dert Master of the Pit






    In at 12:00 July 3, 2015.
     
  9. dert

    dert Master of the Pit

     
  10. dert

    dert Master of the Pit

     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice job!!! you have "gunna be good" bacon there

    A full smoker is a happy smoker

    DS
     
    Last edited: Jul 3, 2015
  12. dert

    dert Master of the Pit





     
  13. dert

    dert Master of the Pit

    The AMPS jumped tracks and was burning in 4 directions! Got a little hot on the bottom.

    I smoked for 4 hours a returned to the fridge.

    Into the Smokin'-It from now on...with only one side lit!

    I smoked for another 10 hours, the next day it rained, a total of 14 as of Sunday July 5th.

    It stopped raining yesterday July 6th, so they went back into the Smolin'-It with one side lit from 4:00 PM until this morning...still going at 8:00 AM...total of 30 hours so far.
     
  14. dert

    dert Master of the Pit

    Reloaded and ready to burn again...





    Pepper...



     
  15. dert

    dert Master of the Pit

    After 36 hours of cold smoke (and probably 4 hot), 40 hours total...

     
  16. dert

    dert Master of the Pit

    Just finished skining the remaing 4 pieces:



    Into the freezer for slicing!
     

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