80lbs hams curing, 50lbs bacon resting ready to smoke, 20lbs shanks curing and 30 gallons of home brew. Belly on top shelf is Keymaster's curing it tonight. Divorce might be in my near future.
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YES! Well maybe not.
After this smoke, rest a few days and reevaluate the situation.
Can't wait for finish pictures.
WOW! That is a load and quite an undertaking. I agree with CRG. After the smoking rest a few days and see if you say "Man I'm never doing that again" or "What am I smoking today?" ;)
dont commit your self to the nut house,,, the rest of the family is nuts :D :D :D good looking start, keep up the good work
At least wait until the home brew is finished before you go. ;D
Looking forward to more pics
Looks like quite a load, let me know what time to stop by. I'm kinda thirsty too :D
Dang! That's a lot of bacon.
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Keymaster came over to cure his belly.
(http://i825.photobucket.com/albums/zz173/ozlundk/Meat/2013-02-28_16-47-56_44.jpg)
Bacon and shanks that were resting now in the smoker
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Pecan smoke for 3 hrs @ 70* f.
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Yes sir, I drove to Brewoz' house after work and he had the rub already to cure my bacon. We rubbed them down and added real maple Syrup, gonna massage for seven days and then smoke with Pecan and apple. Them beers are really good he makes and stayed for two One :) . I watched Brewoz Load 45 pounds of bacon in his smoker in awe, thinking back it probably would have been nice of me to help :o Sorry 8) I'm really interested in doing some of those Shanks if there meatier than a ham hock. Thanks again Keith!!
After 3hrs of pecan, end of day 1 smoke
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Today will be day three smoke, That bacon and shanks should be really smokey brown by now. I massaged and flipped my belly this morning :)
Quote from: Keymaster on March 02, 2013, 08:44:14 AM
I massaged and flipped my belly this morning :)
:o Did you give it a little scratch too? ;D
That's funny!
Forgot day 2 pic so this is end of day 3. Bacon will rest over night then slice tomorrow.
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Aaron the refer works great now. Thanks again.
Looks like it turned out just as planned, nice job!!
Bacon is nice and lean. Smoker never went above 75*
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Shanks will rest for a day then triple smoke
(http://i825.photobucket.com/albums/zz173/ozlundk/Meat/2013-03-06_18-46-44_207.jpg)
Hams will be triple smoke with pecan and apple
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Hope my bacon looks that good. Nice job!
Now that is a slice of Bacon.
I've been smoking meats for the slaughter house so I get some real nice hand selected bellies. Aaron I think you'll be pleased with your bacon.
The subject was just begging for this to be dusted off! The older timers might know what is coming!
Brewoz - just insert your name where appropriate!
My name is Scud -- CaneyScud! I am an addict to low and slow and here is my story! First brisket, then ribs, then lox and then sausage ? where does it end? Moinkballs? Nope, there is always FATTIES!! At the time no cure was wanted, unless it was No. 1 or No 2, just more toys and more meat. Even a family sized tea-bag would not work here!
It started out innocently enough. I began to smoke now and then to loosen up. Inevitably though, one polite smoke led to another, and soon I was more than just a social smoker.
I began to smoke alone - "to relax," I told myself - but I knew it wasn't true. Smoking became more and more important to me, and finally I was smoking all the time.
The first smoke led to another, then another, then another, until ---well it was too many, under threat one had to go to the office. That was a mistake of titanic proportions ? more people to feed more smoked goodies to. The ole thin blue pull had me wrapped around it!
I began to smoke at the office. I knew that smoking and employment don't mix, but I couldn't stop myself. I began to invite friends at lunchtime so I could force ribs, butt, brisket, even moinkballs on them. I would return to my desk dizzied and confused, asking, "What is it exactly we are doing here?"
Things weren't going so great at home either. One evening I had turned off the TV and asked my wife about the meaning of BARBECUE! She spent that night at her mother's.
I soon had a reputation as a heavy smoker. One day the boss called me in. He said, "Caney, I like you, and it hurts me to say this, but your smoking has become a real problem. If you don't stop smoking on the job, you'll have to find another job." This gave me a lot to think about.
I came home early after my conversation with the boss. "Honey, " I confessed, "I've been smoking..." "I know you've been smoking," she said, "and I want a divorce!" "But Honey, surely it's not that serious." "It is serious," she said, lower lip aquiver. "You smoke as much as any BBQ redneck, and BBQ rednecks don't make any money, so if you keep on smoking we won't have any money!" "That's a faulty syllogism," I said impatiently, and she began to cry. I'd had enough. "I'm going to the Meat Market," I snarled as I stomped out the door.
I headed for the Meat Market, in the mood for a pulled clod sandwich. Listening to a Country station on the radio, I roared into the parking lot and ran up to the big glass doors... they didn't open. The Meat Market was closed. Later, I realized that a Higher Power was looking out for me that night. As I sank to the ground clawing at the unfeeling glass, whimpering for the comfort of mesquite, a poster caught my eye. "Friend, is heavy smoking ruining your life?" it asked. You probably recognize that line. It comes from the standard Smoker's Anonymous poster.
Which is why I am what I am today: a full-fledged, armpit to armpit, sauce stained Bradley Smoker. I have never been to a SA meeting. The poster said that at each meeting they are supposed to watch a non-smoking video; this week it was supposed to be "Jerry Springer" talking about the song "I'm bad" by Michael Jackson. Then they share experiences about how they avoided smoking since the last meeting. I whipped out my iPhone, wiped off the bit of mop sauce of the screen and called the number at the bottom of the poster. A voice answered ? not a warm live voice but one of those cold computer voices that said the SA meetings had been canceled due to lack of interest. Seemed no one wanted to be cured.
Undaunted, I tried to stop cold turkey, but I kept on looking on forums to find a brine recipe and a finishing IT to use on that old turkey. Life just seemed .. more bland .. without purpose or meaning, somehow, as soon as I stopped smoking, and trying to avoid thoughts about the meaning of barbecue sauce and rubs. I was going crazy I had to do something! If this kept up, they would put me in the crazy people?s hospital. So I said enough is enough, H E double hockey sticks, why stop smoking ? I wasn?t hurting anybody. FREEDOM!!!!!
Finally now with direction, I could go on with my life. I learned to control my mesquite smoked, bacon wrapped yearnings (well just a little ? but enough). I still have my job, and things are a lot better at home and the office. Now I stare for hours at the Computer Screen. and receive my daily dose of brainwashing instead of contemplating the mysteries of ?The Change? (actually, yes both definitions would apply ? the new regime and worse yet, the wife?s). Just me and my BTDS76P (more lovingly named ? DBS4) well not just that smoker but a few others also ? one even my wife doesn?t know about. Yes, she does wonder what that wry little smile means that is on my lips just before falling asleep ? I?ll never tell!
Yes!
After day 1 with about 4 hrs of cold smoke. Cabinet temp maintained 75*. Roughly 1 hour hickory and 3 hrs pecan pellets.
(http://i825.photobucket.com/albums/zz173/ozlundk/Meat/2013-03-08_07-44-00_939.jpg)
After day 2, 4 more hrs cold smoke apple pellets
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End of day 3 late afternoon added some color. Smells great and will rest over night in refer. I have done 12 + triple smoke hams with cold smoke and cook in oven later with great results.
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Those look Awesome, Think I'll start out with Shanks and work my way up to a Ham :)