Post by: Jason on January 03, 2011, 08:40:36 PM
I am extremely pleased with how well they turned out, the bacon tastes better than I could have imagined, sweet smokey flavor and the salt was very mild, and the Canadian bacon turned out great and was also a big hit with the family. Actually the wife said she had doubts about it before, but now she is hooked
Post by: Jason on January 03, 2011, 08:42:36 PM
Post by: dogtuk on January 03, 2011, 08:51:17 PM
Post by: Wea300mag on January 03, 2011, 08:54:30 PM
Post by: Jason on January 03, 2011, 09:07:45 PM
I agree, great looking bacon. I think your smoker is too clean though, you need to do some pork shoulders for pulled pork to fix that. :chuckle:Actually its a new smoker I got for Christmas, BBB was the first load, replaced the little chief. sorry for the small pile of bacon chunks in the pic, forgot to get a pic before packaging.
Post by: billythekidrock on January 04, 2011, 05:27:15 AM
Post by: huntlakewood on January 04, 2011, 06:31:47 AM
Post by: WCTaxidermy on January 04, 2011, 09:26:30 AM
Post by: Jason on January 18, 2011, 07:36:11 PM
This time I'll hit it with stronger wood, cherry or hickory maybe both :dunno:
Post by: Skywagon_185 on January 25, 2011, 06:06:40 PM
I smoke all my fixin's with a Big Chief and it works great. Added a load of beef jerky to today's load.
The key to the best you ever tasted is to use green Vine Maple. I've used it for years and it is the best smoke flavor of all!!
I saw it up in 1/4" disks with a radial arm saw and it works great. I also add the sawdust for more smoke. Works really well with the electric pan.
Mike
Post by: Mossy on January 25, 2011, 07:21:34 PM
I'm absolutely hooked!!! Saw this thread a month or so ago and I just finished my 3rd batch. AWESOME!!! Smoked it for 8 hours.
I smoke all my fixin's with a Big Chief and it works great. Added a load of beef jerky to today's load.
The key to the best you ever tasted is to use green Vine Maple. I've used it for years and it is the best smoke flavor of all!!
I saw it up in 1/4" disks with a radial arm saw and it works great. I also add the sawdust for more smoke. Works really well with the electric pan.
Mike
So where do you find the wood?
Post by: Jason on January 25, 2011, 08:52:16 PM
I'm absolutely hooked!!! Saw this thread a month or so ago and I just finished my 3rd batch. AWESOME!!! Smoked it for 8 hours.I bought a new electric smoker a little over a month ago and have been having a problem getting my chips to smoke, expecially chunks.
I smoke all my fixin's with a Big Chief and it works great. Added a load of beef jerky to today's load.
The key to the best you ever tasted is to use green Vine Maple. I've used it for years and it is the best smoke flavor of all!!
I saw it up in 1/4" disks with a radial arm saw and it works great. I also add the sawdust for more smoke. Works really well with the electric pan.
Mike
for some reason the chip pan does not sit on the element :dunno:, so i have to do some modifing before I can try anything larger than fine chips.
Post by: dogtuk on January 25, 2011, 09:03:28 PM
is your chip pan the cast iron type heavy metal I use a cake pan in my smoker thinner metal it will do a better job for ya or an old coffee can even one of those foil pans you buy at the store will work for one or two time smoke I only use the fine damp chips in my electric the chunks will catch fire and my temps go to high I think your gonna have to figure out why the pan will not sit on your burner this is probibly your problem I hope this helps good luck
Post by: Jason on January 25, 2011, 09:17:36 PM
Post by: Jason on January 30, 2011, 10:32:53 AM
I cured the Pork butts for 11days, rinsed and soaked for 1 hour, smoked 4.5hrs with cherry and alder mix
tastes awesome better than the first batch I did, tastes more like bacon than ham.
Post by: dogtuk on January 30, 2011, 11:42:49 AM
Post by: quadrafire on January 30, 2011, 12:28:15 PM
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?
Post by: Jason on January 30, 2011, 12:42:12 PM
JasonI think I paid $70-80 for mine, for what I use it for it has paid for its self. buy it, I think it is worth it to get the even consistant thickness.
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?
Post by: carpsniperg2 on January 30, 2011, 06:13:55 PM
Post by: Mossy on January 30, 2011, 07:47:51 PM
Jason
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?
I just bought one on sale at jcpenny yesterday, called cook for $79, normally $120. Just used it once but it makes quick work and consistant cuts.
Oh, and nice looking bacon!
Post by: WCTaxidermy on January 31, 2011, 06:32:47 PM
Post by: Jason on January 31, 2011, 07:04:02 PM
Jason, that looks awesome. I just ate up my last bit of BBB yesterdeay. Time to make another batch. I have been looking at slicers, where did you get yours and do you like it? Thanks JohnI bought it at Cabelas a few years ago, It works pretty good for what I paid for it, blade is still sharpe after two years of use.
Don't forget to post some pics from your next batch of BBB.
Post by: quadrafire on January 31, 2011, 07:22:50 PM
Post by: carpsniperg2 on January 31, 2011, 07:23:47 PM
Post by: Mossy on January 31, 2011, 08:40:05 PM
I was at Cabelas (post falls) late last week and they did not have any BBB cure. The gals in that dept had never even heard of it. GO figure. It seems to be the most popular thing on HuntWa. We had better set them straight. Last time I was at Wholesale sports, they didn't have any either. Kinda rough to have to pay shipping everytime I order some.
Had the same problem. Problem with hi mountain is they charge for shipping on each item, not just whatever they can fit in one box.
Post by: Jason on February 01, 2011, 09:36:20 AM
Next time your in the Wholesale Sports by you tell them to start stocking more.
Post by: Hornseeker on February 04, 2011, 08:11:08 AM
Thanks
By the way.... GOT DAM!!! That is some Good Lookin Grub!
Post by: Jason on February 04, 2011, 08:26:19 AM
Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?Not ready to eat, only bringing temps up to 135-140, then fry it in a pan like regular bacon.
Thanks
By the way.... GOT DAM!!! That is some Good Lookin Grub!
Post by: quadrafire on February 04, 2011, 08:41:09 AM
Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?I cook the bacon, but eat the "canadian" right out of the smoker (keep it in the fridge, slice thin as needed). I'm not worried about trich these days with the way pigs are raised. Now if I shot a wild boar I would cook it a little longer/hotter.
Thanks
By the way.... GOT DAM!!! That is some Good Lookin Grub!