This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Maple-Expresso Bacon finished!

  • Filter
  • Time
  • Show
Clear All
new posts

    Maple-Expresso Bacon finished!

    ​ I started with 2 11lb fr
    esh pork bellies. Trimmed And dry cure mix of Mortons Tender Quick. Pure maple sugar, expresso powder, fresh ground black pepper, thyme, and Greek seasoning. Vacuum sealed bellies to seal air out for 9 day cure in fridge. Then rinse cure off and smoke for 4hours in smoke chamber of the reverse flow smoker that I built from a 250 gal propane tank. The temperature at start was15 degrees, a chimney full of Kingsford charcoal in the firebox brought temp up to 35 degrees . I added Apple wood chunks and smoked for 4hours. Max temp of 40 degrees. Then remove smokey bacon and wrap in freezer paper to freeze for a day to firm up to slice. Slice and layout quantity of slices, then package in vac bags for storage. I always fry up a sample of the short pcs from ends of slabs. Turned out wonderful! Sweet and smokey.
    Click image for larger version

Name:	IMG_0114.JPG
Views:	92
Size:	296.5 KB
ID:	253335Click image for larger version

Name:	IMG_0124.JPG
Views:	61
Size:	324.8 KB
ID:	253337Click image for larger version

Name:	IMG_0122.JPG
Views:	97
Size:	283.3 KB
ID:	253336Click image for larger version

Name:	IMG_0128.JPG
Views:	57
Size:	325.4 KB
ID:	253338 ​​​​​​​



      Thanks! Some of this batch is for Christmas gifts for fellow employees, I will also give them a package of sausage made from pork butt and the trimmings from bellies.
      Last edited by Oakgrovebacon; December 21, 2016, 10:52 PM. Reason: Left out detail.


        Good looking cook and nice looking rig!


          Thanks! I had wanted to build a smoker for a long time, finally got motivated and bought a wire welder, watched u tube to learn to weld and spent a summer constructing. Cooks well - it will hold 225 deg. for about 7hours with the firebox jammed full.


          • tbob4
            tbob4 commented
            Editing a comment
            Very impressive!



            Well that looks delicious


              This particular cook seems OK since the meat was never taken above 40 F while cold smoking, but please remember our thoughts when it comes to this method: http://amazingribs.com/tips_and_tech...d_smoking.html


                A great job on both the smoker and the cook.


                  I only cold smoke in winter, and turns out delicious. In warm weather I do smoke @ 225 to IT of 150. Hot smoked looks nicer in the slab but I like the cold version best. More tender when fried up. I try to get my freezer stocked for summer BLTs in late winter.


                    Originally posted by OAKGROVEBACON View Post
                    I only cold smoke in winter, and turns out delicious. In warm weather I do smoke @ 225 to IT of 150. Hot smoked looks nicer in the slab but I like the cold version best. More tender when fried up. I try to get my freezer stocked for summer BLTs in late winter.
                    Sounds like you know what you're doing! Not all of our members fully understand the dangers of cold smoking, though, which is why we link to our article every time the topic comes up, and we don't allow cold smoking discussions when meat is in the danger zone of 40 F to 140 F. I think this might be the first time cold smoking under 40 F meat temp has come up!


                      It is a winter project for sure. The big capacity of my smoker makes it pretty easy to keep cool when outdoor temps are well below freezing.



                      No announcement yet.
                      Rubs Promo


                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                      Grilla Pellet Smoker proves good things come in small packages

                      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                      Click here for our review on this unique smoker

                      Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                      Click here to read our detailed review and to order


                      Comprehensive Temperature Magnet With 80+ Important Temps

                      Amazingribs.com temperature magnet
                      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                      Click here to order.

                      The Good-One Is A Superb Grill And A Superb Smoker All In One

                      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                      Click here to read ourcomplete review

                      GrillGrates Take Gas Grills To The InfraredZone

                      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                      Click here for more about what makes these grates so special

                      The Pit Barrel Cooker May Be Too Easy

                      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                      Click here to read our detailed review and the raves from people who own them

                      Compact Powerful Sear Machine For Your Next Tailgater

                      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                      Click here to read our detailed review and to order