When we last left our hero in Part I about a week ago, he had just finished quartering a 12 lb belly. See
http://forum.bradleysmoker.com/index.php?topic=21855.0 (http://forum.bradleysmoker.com/index.php?topic=21855.0)
In addition to cure and salt, 1 piece had maple syrup added, 1 piece had honey and mustard, 1 piece had gunpowder, and 1 piece had "'bama red". Off into the refrigerator they went.
Now as we rejoin our hero a week later, they are ready for the smoker. Last night I took them from the baggies they were curing in, rinsed them off, patted them dry and back into the fridge to dry overnight.
Here they are:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0056.jpg)
If you look closely at the one in the bottom left, you will see a "M" carved into the top. Whenever I have multiple pieces with different rubs, etc, I usually lose track of which is which. If I rotate racks my short memory loses track. I guess the adult beverage consumption may contribute to the probelm. So rather than give up the beverages I carved 3 of them with an "M" (maple); "H" (honey); or an "A" ('bama red). I figure if 3 of 4 are marked then even I can figure out the fourth.
So into the smoker with the maple and honey pieces first with 1 1/3 hours maple and 2/3 pecan (ran out of maple). After that I'll put the other 2 in for 2 hours of hickory and then put them all in until done.
Like many I use a 9" X 13" throwaway pan for my water bowl. This time I bought one that was a little more rugged.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0055.jpg)
It is in between a "real" cake pan and a typical throwaway. Should get many uses out of it.
I'll be back in about 6 hours or so posting the final pics.
Wasn't sure if I would be done in time to have BLTs for dinner, so I marinated a flat iron steak to grill tonight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0058.jpg)
Funny! I was thinking just 15 minutes ago about if we would see part two soon? Good luck Gus I'm sure they will come out great. I stopped and looked at the price of bacon in Kroger's yesterday and at $3/lb you are coning out real good! ;D
Awesome! Can't wait to see all that smoked bacon Gus.
Mmmmmmmmmmmmmm BACON.
Cant wait to see and hear how the different flavors turn out.
When I'm doing a bunch of different flavors I keep track of them by using toothpicks, 1 toothpick for honey mustard, 2 toothpicks for gunpowder, 3 toothpicks for bama red.
It also helps if you right that information down. ;D
We need pictures of the final, the beginning sure looks good...