Got my first belly in the smoker (finished Q-View)

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bobdog46

Meat Mopper
Original poster
Sep 11, 2010
273
16
Ponchatoula Louisiana
Finally after 11 days curing I've got my first belly in the smoker. I used the dry cure recipe that I got from alblancher because I have tried his bacon and it was great. This is a cold smoke using my new AMNS . I mixed maple and hickory dust and lit it at both ends. The three sections of belly are hanging from the top rack of my Master Forge vertical smoker using plastic tie wraps through the rind.  I will smoke it until I get a good mahogany color. It was put on at 04:30 this morning and I am hoping it will be ready by 8:00 tonight. Will post pics of the final product. If anybody has any suggestions, please let me know.
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I like this AMNS !!  I lit it at both ends and it smoked for 5 hours.  Just reloaded with hickory & maple dust and will check again in 4-5 hours.
 
Almost time for slicing ,frying and EATING!!!
 
It came out great !!!!- I  will never use store bought bacon again. I stuck a block of cheese to smoke the last 4 hours of the bacon smoke.
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I will never buy store bought bacon again seems to be a common response!   Now that you have done it you can start experimenting with spices and different sweeteners.  Just keep the cure1 mix amounts as recommended and try to adhere to cure times.  Everything else is flexible

Oh and do me a favor,  buy a small digital scale,  tell Momma they make nice stocking stuffers for Daddy

Congrats,

Your pal Al
 
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