Author Topic: Finally ready to do my 1st Bacon  (Read 10448 times)

TmanEater

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Re: Finally ready to do my 1st Bacon
« Reply #15 on: December 07, 2015, 12:29:51 AM »
The finishing process took longer than expected. It's 11:00pm and I decided to pull it at IT of 147.2. Hopefully this is good enough. I wrapped and tossed everything in the fridge.
« Last Edit: December 07, 2015, 12:31:38 AM by TmanEater »
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Tony from Marion, IA

SconnieQ

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Re: Finally ready to do my 1st Bacon
« Reply #16 on: December 07, 2015, 01:37:05 AM »
Your doing it the hard way, just set the temp for 80 or 100 and go do something else. Chips or slivers of wood are best for low temp smokes for me.

Is 80 or 100 enough to keep the chips smoking and the cold plate holding back the temps?

Brian - I'm wondering the same thing. I've been doing the 15 minute full blast (to get some good smoke going), then 45 minutes off, with cold plate and ice, for my cold smokes too. Seems to work well, but does require some tending. My fear is that I'm not going to get much smoke production by setting the temp to 80-100 and leaving it. Seems like the element wouldn't come on often enough, or long enough, to get good smoke, but I've never tried it.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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BedouinBob

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Re: Finally ready to do my 1st Bacon
« Reply #17 on: December 07, 2015, 01:23:54 PM »
Hey Tony, I have done both cold smoke and the 100 deg smoke approach for bacon. Either works. At 100 deg with chips you should get smoke. I do that for 2 hours and then kick the temp to 200 deg until the IT gets to 150. Turns out perfect every time.  :)
Bob - Colorado Springs
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Pork Belly

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Re: Finally ready to do my 1st Bacon
« Reply #18 on: December 07, 2015, 08:27:05 PM »
I find slivers of wood, nothing bigger than a pencil works best for the constant low temp approach.
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Finally ready to do my 1st Bacon
« Reply #19 on: December 08, 2015, 10:35:31 PM »
That's some fine-looking bacon, TMan!  What time's breakfast??
Tony from NW Arkansas
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TmanEater

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Re: Finally ready to do my 1st Bacon
« Reply #20 on: December 24, 2015, 03:21:20 PM »
Here's some more after pictures when I sliced it up. I think I actually got it too smokey so next time I'm going to just do the 2 hours and then up it to 200 until IT hits 150.
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Tony from Marion, IA

DivotMaker

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Re: Finally ready to do my 1st Bacon
« Reply #21 on: December 24, 2015, 08:54:34 PM »
Man, T, that's some great-looking bacon!
Tony from NW Arkansas
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BedouinBob

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Re: Finally ready to do my 1st Bacon
« Reply #22 on: December 26, 2015, 10:56:06 AM »
Looks great Tman. I will bet that after you let the bacon mellow a bit, you will like the smoke level better. Black Forest bacon is done with several 8 hour smokes in Germany. It turns out really good.
Bob - Colorado Springs
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SconnieQ

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Re: Finally ready to do my 1st Bacon
« Reply #23 on: December 28, 2015, 01:20:40 AM »
How do you like your new 615 slicer?
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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TmanEater

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Re: Finally ready to do my 1st Bacon
« Reply #24 on: December 30, 2015, 02:47:53 AM »
How do you like your new 615 slicer?

It worked great for the bacon until things got down to the last slice or two. I can deal with that though for perfectly sliced meat. I'm going to try a smoked turkey breast sometime soon I think. It takes up some storage space but I found a home for it in the top shelf of the kitchen.
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Tony from Marion, IA