Author Topic: 🐖 4th Bacon Smoke 🐷  (Read 214 times)

PhilH

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🐖 4th Bacon Smoke 🐷
« on: May 10, 2020, 11:45:14 AM »
Cure Formula
Pork Belly                                3145 grams             100%
Kosher Salt                                  63 grams                2%
Turbinado Cane Sugar                  32 grams                 1%
TCM # 1                                   7.8 grams              0.25 %


Cured in 2.5 gal zip loc bag for 12 days

Rinsed and let rest 1 day

Smoked using 3.88 oz of smokinlicious cherry wood cut into 7 pieces


THERMAL PROCESSING & SMOKING

Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°


Going with a little different thermal process than last time, this is from
Walton’s Inc


The Ambient Temperature here in MN @ the start of the smoke is 41F
« Last Edit: May 10, 2020, 12:09:34 PM by PhilH »
Phillip   Ramsey MN

old sarge

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Re: 🐖 4th Bacon Smoke 🐷
« Reply #1 on: May 10, 2020, 12:00:10 PM »
Good looking belly; should be some tasty bacon when finished.
David from Arizona
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NDKoze

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  • Gregg - Fargo, ND
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Re: 🐖 4th Bacon Smoke 🐷
« Reply #2 on: May 10, 2020, 02:00:24 PM »
This should be really good. Now, for the tough 12 day wait. :)

It is great to see you experimenting and honing your recipe/process to better fit your desired result.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

PhilH

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Re: 🐖 4th Bacon Smoke 🐷
« Reply #3 on: May 10, 2020, 09:12:04 PM »
Could not get any smoke going, opened it up twice to cut the wood smaller.
Maybe it’s too dry?  I bought way too much from smokinlicious.
Phillip   Ramsey MN

NDKoze

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Re: 🐖 4th Bacon Smoke 🐷
« Reply #4 on: May 11, 2020, 12:41:14 PM »
For low temp smokes, I either use wood chips instead of chunks as they will smoke at lower temperatures or my A-MAZE-N cold smoking tube or maze.

I doubt that it was too dry. If anything too moist, but most likely just not enough heat coming off of the element at the lower smoking temps.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

PhilH

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Re: 🐖 4th Bacon Smoke 🐷
« Reply #5 on: May 17, 2020, 10:40:32 AM »
Yes, for lower temp smokes I cut the wood smaller, that is why I take a picture of it every time. 

When I made ham on may 10, and cut it into steaks, the wood seemed to be too small and got sooty.

Finding a balance is difficult, these smokers seem to be better at bbq temp smokes.

Anyway the bacon has a less chewy texture than last time, better I would say, but there is definitely more fat rendered out during cooking in the pan, which I would not prefer.

Next time will probably use the same smoking thermal procedure but pull at an IT of 130
Phillip   Ramsey MN