TenPoint5, Habanero Smoker, NepaSmoker, Thanks A Million

[terry08]

I smoked the bacon after seven days of curing in TenPoint5's, recipe. All my questions were answered by you guys, and being new to this. You don't know how much help you were. This has to be the finest Bacon I have had in many years, I added the Rum to ten pounds of the bellies and could not tell the difference. Just a hint of nutty flavor. I only added two tablespoons per five pounds. Maybe need to add more. The Bottom line is you guys know exactly what you are doing. I have not had bacon this good since I was a kid and that was fifty years ago. Thanks for all your help. I will load what few pics I took.

Bacon In The Smoke House:

[Tenpoint5]

I think I speak for all of us when I say " Just make sure YOU pass that knowledge on to the next guy that is new to this!!" Someone passed it on to us and we are passing it on to you to pass it on to the next guy. That is what makes this such a great place to hang out. We are all learning new things everyday. That is why it is important to take the pictures and post them. Us old dogs learn better with a visual.

[terry08]

I smoked the bacon after seven days of curing in TenPoint5's, recipe. All my questions were answered by you guys, and being new to this. You don't know how much help you were. This has to be the finest Bacon I have had in many years, I added the Rum to ten pounds of the bellies and could not tell the difference. Just a hint of nutty flavor. I only added two tablespoons per five pounds. Maybe need to add more. The Bottom line is you guys know exactly what you are doing. I have not had bacon this good since I was a kid and that was fifty years ago. Thanks for all your help. I will load what few pics I took.

Bacon In The Smoke House:

This Is After Slicing, No Pics, Of After Eating. I am Sure A heart Attack Is In Order.....

[Tenpoint5]

It does look like some good eats for sure. When is the next batch going in?

[squirtthecat]

That's awesome!

Back up a bit and get a full pic of your big smokehouse when you get a chance...


(bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon)

[BuyLowSellHigh]

A thing of beauty is a joy forever; ...  -- John Keats.

That's a thing of beauty!  -- Me

[hal4uk]

Ohhh yeahhhhhh!  NICE!!

[TestRocket]

BACON! I love bacon and yours looks so good! Congrats!

[terry08]

From the twenty pounds, I ended up with seventeen pounds of finished bacon. Five pounds were going to Taladaga Speedway tomorrow. The rest was divided between employees. I ended up with two pounds for myself, which have already been consumed. Will start curing more next week. And none will leave the house.

[Habanero Smoker]

You bacon looks like it came out really good. Very nice color.

I was thinking about the rum. Maybe if you made your own maple syrup by using rum and maple sugar (3 parts sugar + 1 part rum), then add the additional 2 tablespoons per 5 pounds may give you the flavor you are looking for.

[oakville smoker]

Well done
This place is awesome for advise and guidance and most of us probably don't say thank you enough to the usual providers of guidance
I am guilty

So thanks all.  I have done things here including bacon that I would have never thought possible with phenomenal results

Happy smoking

[terry08]

Habanero, after eating this bacon by TenPoint5. I do not think it can be improved upon. I will stick to his recipe and leave the experimenting to others. As far as the Smoke House, it is the design of NePaSmoker, and I love this thing for large loads. The wind was blowing in excess of forty miles an hour on the day of the smoke, and the inside temp. never changed. I was worried when I started but had to get it done for the guys going to Taladaga, the next morning. Thanks NePa, for the great details you posted on here.

And by the way. While at Rebel Butcher Supply today a guy walks in and asked ? If anyone new of someone wanting to buy a meat slicer. Being that my small home slicer gave me a workout on the bacon, I asked what he had. It was A Globe commercial slicer 1/2 hp and I got it for $ 125.00. Have already used it tonight and it works like a charm. Got to find a permanent place for it though. As it ways about 180 lbs.
When I got home the wife said what were you talking about being heavy, I can lift that myself. After helping me unload it she soon understood what I was talking about. Kenny who owns Rebel, said he could get me a $ 1000.00 any time I wanted to sell it. What a great day.

[Tenpoint5]

Habanero, after eating this bacon by TenPoint5. I do not think it can be improved upon. I will stick to his recipe and leave the experimenting to others. As far as the Smoke House, it is the design of NePaSmoker, and I love this thing for large loads. The wind was blowing in excess of forty miles an hour on the day of the smoke, and the inside temp. never changed. I was worried when I started but had to get it done for the guys going to Taladaga, the next morning. Thanks NePa, for the great details you posted on here.

And by the way. While at Rebel Butcher Supply today a guy walks in and asked ? If anyone new of someone wanting to buy a meat slicer. Being that my small home slicer gave me a workout on the bacon, I asked what he had. It was A Globe commercial slicer 1/2 hp and I got it for $ 125.00. Have already used it tonight and it works like a charm. Got to find a permanent place for it though. As it ways about 180 lbs.
When I got home the wife said what were you talking about being heavy, I can lift that myself. After helping me unload it she soon understood what I was talking about. Kenny who owns Rebel, said he could get me a $ 1000.00 any time I wanted to sell it. What a great day.

OK its official, now that your working your way towards "FREEPAS" Status. YOU SUCK!!! :D ;D

[SouthernSmoked]

Heck Yeah...That's awesome!

[KyNola]

Nice score Terry!  Talk about being in the right place at the right time.