Dave's Multi Bacon smoke
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Dave in AZ Got a question fer ya,
Bellies laid flat, horizontal. Do you see a color difference on the top vs bottom side or even maybe a flavor differance top of the belly vs the bottom where the smoke is kissing it harder??I understand a reason to do so is space and the cabinet will accept more meat. Just wondering about hanging.
In your last post I’m confused (go figure!
) in one breath you said,
" I am very happy with the smoke flavor and overall bacon flavor, at least for the butt, and wouldn’t change my recipe or using an Equilibrium cure to target and achieve that salt level."Then just later you say,
“No soaking was required, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.”I’m a little thick headed,
(hat size over 8-1/8" now that’s a melon!) The way I’m interpreting your comments are contradicting. Is my second adultbeverage getting to me??I’m all ears Chef, just very interested in the bacon!
Denny O
Hey Denny, thx for reading that tome lol. Yah I see I was confusing, I edited it to clarify. I DID use an Equilibrium cure, and liked it. It is great for me, as I leave town for maybe 5 days, home 1 day too tired to smoke meats, gone 4 days… So knowing it won’t get saltier than intended if I leave it a week or two longer is huge for me.I did read all your bacon posts, great info and experience there and was super helpful to me. I did end up using a brine pickle, as your results look great, but with just enough salt per weight of meat and water to achieve 3% salt.
Laying flat… yah, I forgot to order bacon hangers from Walton’s for Father’s day lol. I do think there is some unevenness of smoke, but since this thing is so airtight and my smoke is getting puffed in from side using an aquarium air pump, it distributed everywhere. Looked even whenever I opened door. I do wish I had the hangers to do vertical though! There is definitely some moisture accumulation on top from smoke moisture, that I don’t love.
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D Dave in AZ referenced this topic on
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Thanks my friend, for clarifying, yes I am confused.
You made a brine soulation of 3% and put the bellies in a wessel (thanks star trek) let them set for days to a couple of weeks? Then smoked.Pops, daveomak and bearcarver was instrumental to my bacon method! I’m hoping that Jonathan will be a boosting aid to take me over the top once again in my endeavor.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Thanks my friend, for clarifying, yes I am confused.
You made a brine soulation of 3% and put the bellies in a wessel (thanks star trek) let them set for days to a couple of weeks? Then smoked.Pops, daveomak and bearcarver was instrumental to my bacon method! I’m hoping that Jonathan will be a boosting aid to take me over the top once again in my endeavor.
Denny O thanks for your PM, I will definitely relook at your Pops brine. So difficult to make everything clear for all readers, you end up writing a book like me
I’ve been following your bacon booster thread to see how you do it, I’d like to trybit too… after you sort out the details!
Here’s a link to the brine method I used. Just 20% of meat weight for the water, all the salt and cure for the meat weight plus water to achieve a 3% equilibrium cure, using the calculator at genuineideas dot com. Inject half, rest in bag for thin brine layer, doesn’t take up much space in fridge.
https://meatgistics.waltons.com/topic/5461/ham-forgot-to-add-cure-1-recovery-and-avoiding-this-mess-up -
Glad to hear the bacon turned out good flavor-wise. As far as the color, I suspect you are correct that it is related to the smoker box and air flow limitations. Not sure there are any quick fixes to that issue, but you could try cracking open the door during the dry cycle. Some air drying at room temperature before loading the smoker could also help.
I wasn’t there while you were doing the smoke, but it just kind of looks like incomplete drying interfered with good color development.
I think the type of unit you have is more oven than smoker, and as you noted, may it not have the air flow that some other smoker designs have.
Having said that, I would be happy to have bacon that tastes good. You can’t taste pretty. -
I’ve had several kinds of bacon curing in the fridge, and was waiting for the thickest to time out so I could smoke it all at once. Today is the day!
11 lbs of bacon, pork belly
9 lbs of Buckboard bacon, pork butt cap
8 lbs of Canadian bacon, pork loin.Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin.
Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps.
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Big job, now you get to enjoy the reward. yum
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Glad to hear the bacon turned out good flavor-wise. As far as the color, I suspect you are correct that it is related to the smoker box and air flow limitations. Not sure there are any quick fixes to that issue, but you could try cracking open the door during the dry cycle. Some air drying at room temperature before loading the smoker could also help.
I wasn’t there while you were doing the smoke, but it just kind of looks like incomplete drying interfered with good color development.
I think the type of unit you have is more oven than smoker, and as you noted, may it not have the air flow that some other smoker designs have.
Having said that, I would be happy to have bacon that tastes good. You can’t taste pretty.processhead Paul, I think your comments on drying are spot on. I tried leaving door open a bit, but a bunch of flies were hanging around, so I closed it and tried using fan on top for airflow… But that 1 inch hole and a computer fan didnt do it. Next time I will pre dry in fridge if I can figure out shelf space. It’s hard to do a no heat dry and still meet the 6hr Come Up Time. Thx
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ Man, that is going to be some enjoyment for a while!
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ
That’s some fine dining there. -
Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ That is some great looking bacon. I’m jealous.
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That’s some fine looking bacon
. I also like the the detailed write up. What time is breakfast?John Belvedere said in Dave's Multi Bacon smoke:
That’s some fine looking bacon
. I also like the the detailed write up. What time is breakfast?hey, Hey, HEY! Get back in line now!!
I was here first!!I think the airflow also may be the culprit to the color. BUT taste IS what is important.
Ya may eat with yer eyes first but “My Tongue is Da Judge!”
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Just for completeness, the finished products:
Bacon:
Buckboard bacon (butt/shoulder)
Canadian bacon (pork loin)
Dave in AZ
Never seen that type of slicer before. Bacon looks great. -
Dave in AZ
Never seen that type of slicer before. Bacon looks great.PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
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PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
Dave in AZ said in Dave's Multi Bacon smoke:
PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
First belly I made I sliced full width on my 8 1/2 in slicer. Had to be careful though. Second one I did and tried using two hands. Bad idea. Two hands and bourbon don’t mix well.
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Dave in AZ said in Dave's Multi Bacon smoke:
PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
First belly I made I sliced full width on my 8 1/2 in slicer. Had to be careful though. Second one I did and tried using two hands. Bad idea. Two hands and bourbon don’t mix well.
PapaSop said in Dave's Multi Bacon smoke:
Dave in AZ said in Dave's Multi Bacon smoke:
PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
First belly I made I sliced full width on my 8 1/2 in slicer. Had to be careful though. Second one I did and tried using two hands. Bad idea. Two hands and bourbon don’t mix well.
After they sewed that finger back on, did it leave much of a scar?
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Dave in AZ said in Dave's Multi Bacon smoke:
PapaSop thx! Yeah, it is an old Bosch slicer from 15 years ago. Some plastic is breaking and the thickness guide can vary if you don’t press evenly. I’m looking to buy a good one. Was gonna get the Walton’s 12in for Father’s day, but I don’t want to fold bacon, and want to be able to get a full width brisket/pastrami/corned beef/bacon slice. So I’m still considering…
First belly I made I sliced full width on my 8 1/2 in slicer. Had to be careful though. Second one I did and tried using two hands. Bad idea. Two hands and bourbon don’t mix well.
PapaSop doh! Yeah it is hard to stay vigilant for 28 lbs of slicing too.
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