Forgot to take pictures prior to putting it in the Bradley but here it is. Approximately 22.5#'s of pork bellies using the Tenpoint5 recipe from the Archives. They cured for about 9 days, were rinsed and dried in the OBS. Smoke has been rolling for about the last hour, going with 3 hours of maple smoke. Be interesting to see how long it takes to finish with such a load full. I plan on doing plenty of rotating throughout the day.
(http://images17.fotki.com/v274/photos/9/910849/8570256/IMG_3314-vi.jpg)
On a side note this may be one of the last smokes for me in *this* Bradley. Might be going on to a new home with a very very good friend so I can upgrade a few things and then get a new one to do a few things a little differently.
Trent
Wow looking good Trent!
Now THAT is a beautiful sight!! Wow.
I just did 3 slabs today and it took about 6 hours use 10.5 recipe so I am going to guess yours might take about 10 hours.
Many hours later here they are cooling down. One rack not shown got a few drips of the dreaded black rain down on the bellies for some reason. I had the vent wide open but didn't use my duct work/fan. Maybe that would have helped, either way not a huge deal, just a few dark drip spots.
(http://images54.fotki.com/v1593/photos/9/910849/8570256/IMG_3323-vi.jpg)
The whole batch
(http://images12.fotki.com/v252/photos/9/910849/8570256/IMG_3322-vi.jpg)
YUM YUM YUM BACON!!! That looks awesome!!
I had some of my first bacon using the same recipe this morning. It was delicious!! Hope yours is too!!
With that large of a load and all the moisture, you likely could not evacuate all of the moisture fast enough. There was probably so much water coming out of that smoker you could have built a sauna over it. So you did damn good considering. Nice work and awesome looking bacon buddy.
Man your in for some good eats for a long time with that much bacon. :)
Tenpoint5 recipe is the Cats (Behind) when it comes to bacon.
Sliced up a few pieces this morning..... Excellent!!! I only sliced off about 5 pieces and knew right away that was a good thing because otherwise I would have eaten every piece I made. Could easily eat a pound of it right now, in fact I'm fighting the urge to go slice some more off right now and fry it up.
Not looking forward to slicing and vac sealing it all though. Going to have to throw it in the freezer for a while so my slicer can handle it without mutilating it.
Nuge you should be fine with it just chilled out of the fridge.
Quote from: Smoke some on April 11, 2010, 05:45:35 AM
Tenpoint5 recipe is the Cats (Behind) when it comes to bacon.
As much as I would like to take the credit for that recipe. IT IS NOT MINE that recipe belongs to one Habenaro Smoker. I just did the pictorial to go with it. Of course I did add the maple powder but the recipe I got from him.
Let me rephrase that :-[
Habenaro Smokers recipe is the Cats (Behind) when it comes to bacon.
and a thank you to Tenpoint5 for the great pictorial and maple powder.
sorry about that Habenaro Smoker
And here's what it looks like all sliced up
(http://images54.fotki.com/v1591/photos/9/910849/8570256/IMG_3326-vi.jpg)
And packaged up for human consumption.
(http://images114.fotki.com/v659/photos/9/910849/8570256/IMG_3332-vi.jpg)
It is delicious! Thanks to all who contributed to the recipe, pictorial and hosting of both!
Trent
Wow, looks better than whats at the supermarket! Looks like the Chef Choice sliced up that bacon very nicely! Thanks for sharing. :)
MMMMMMM BACON!
Looks gooooood.
Need any help eatin all that? ;D
I love it!! Looks fantastic, great job.
I'm going to get some curing this weekend(hopefully).
Did you use a slicer or just have a very steady hand in cutting perfect looking slices.
Great job
Quote from: Rich_91360 on April 13, 2010, 10:49:30 AM
Did you use a slicer or just have a very steady hand in cutting perfect looking slices.
Great job
I've got the Chefs Choice 610 slicer. So far I'm happier with it then I would be without it but that's about it. The more I use it the more frustrated I get. Unless the meat is nearly completely frozen it tends to go down between the holding tray and the blade and create a "flap" of extra meat. Personally I think the gap between the blade and the tray that slides it too big, the blade turns too slowly and it's only a little bit better than doing it by hand. Someday I'll have a big commercial style one or something when the right deal comes around.
I can't wait to try bacon. The wife and I are big fans of applewood bacon form the store so that is the first thing to try on my list.
WRT the slicer, I'm open to suggestions for a decent one. Also want a vacuum sealer. Any thoughts on makes/models for these 2 items?
Ed