Dave's Multi Bacon smoke
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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 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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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?
processhead
LOL. No scar. Very small nick. Was lucky. -
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.
Dave in AZ that is a smoker full of goodness. Congrats
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