Belly Bacon - 3 day smoke

Discussion in 'Smoking Bacon' started by jpgauthi79, Feb 13, 2016.

  1. After curing the bellies, approximately 17 lbs, I've got them ready for my 3 day smoke. After the cure was finished, I rinsed them off, patted them dry, then sprinkled a little garlic powder, onion powder and cracked some peppercorns over the top. After some time in the fridge, I've got them ready for the smoke. 



    I've filled my AMZNPS all the way, this time with pecan pellets, and I'll run it til it's empty, usually 10-11 hours. For the first 20 minutes, I'll run the burner on my MES 30 to get the pellets going nicely, but after that, I shut off the burner and use the internal heat. 



    Here's some pics from Day 1:























    Temps inside the box stayed in between 105-115 for most of the time. If it crept over, I opened up the box for a few minutes. Total smoke time was only 8.5 hours, aiming for 10+ today.



    They are back on and enjoying their smoke for the day. I'll have more pics up later. 
     
    Last edited: Feb 13, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You're gonna like that bacon.......  [​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Tasty already!![​IMG]

    Holding good Bacon Smoking temps![​IMG]

    Keep it up---You're in for a Treat![​IMG]

    BTW: Please stop in at Roll Call & Introduce yourself so every body can give you a proper Welcome.  [​IMG]

    Bear
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  6. Thanks for the feedback guys. I will definitely get a Roll Call post up to introduce myself. Some mid-day pics, 6 hours in holding at 108 before I peeked in.



     
    Last edited: Feb 13, 2016
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's just a Thing of Beauty, JP!! [​IMG]

    Bear
     
  8. smokinal

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

    Bacon is looking awesome!!

    Al
     




  9. Day two completed. Total cook time was 9 hours, mostly from 100-110 with the last two hours from 115-120. Needed to take a small sampling, for sanitary reasons that is. It's coming along nicely! I do like the pecan smoke, very nice flavor.
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You do know you have to cook that stuff before eating it...    I'm thinking you are eating it out of the smoker for a taste test...
     
  11. Dave, yes, those are the slices I fried up for a taste test. 
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     



  13. At the 3 hour mark, temp is at 113 due to direct sunlight hitting the box. Everything is going according to plan.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great John---Perfect Smoking temps!!![​IMG]

    IMHO--The best Belly Bacon smoking temp is anywhere between 100° and 130°:

    Bacon (Extra Smoky)

    Bear
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    John, morning....  Have you tried belly bacon smoked below 70 deg. F ??     I've tried warm smoked bacon and it loses something....
     
  16. Dave, I can't get my smoker temp that low. I'm in the process of getting the cold smoke attachment that I can hook up with a dryer tube that will allow me to pull the burning pellets out of the box. Maybe that will help me get lower temps.

    End of day 3, total time was 8.5 hours. Most of the time, I was in between 113-120 with the last two hours between 120-130 due to sunlight. Total smoke time was 26 hours, total weight after smoking was 16 lb, 4 oz, with some loss due to "quality control."






    Now it's time for the fridge until tomorrow night when I'll freeze then slice. I'll have more pics up in a few days once it's all portioned out.
     
    bearcarver likes this.
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Howdy Dave,

    Yes I have, but I find it lacking in flavor, unless I give it 2 to 3 times as long smoking.

    I also always use Hickory, and I read that you & your Bride like a lot less smoke than I do, so that might have something to do with it.

    I know most of the feedback I get from hundreds of guys who follow my method seem to have the same opinion.

    Most of those who have gotten off the cold-smoking thing & used 100° to 130° smoking temp never go back.

    Bear
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Beautiful, John!![​IMG]

    I would say give it another day or two before you slice it, but since you did a 3 day smoke, tomorrow should be fine.[​IMG]

    I usually wait for pics of slices, but since your color is so nice, you can have these [​IMG]Now!!

    Bear
     
  19. Thanks Bear. This has become a hobby of mine in my downtime and I am thoroughly enjoying the fruits of my labor. I've got a friend in high places at my local grocer and can get these bellies for $1.47/lb any time I want! I try to keep a constant supply for all my friends who just happen to "stop in."
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG---Don't lose that contact---That's Awesome!!

    Take good care of that grocer---Maybe give him some finished product.

    Bear
     

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