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Old 01-22-2016, 03:17 PM   #121
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Thanks for the update....

I am going to making bacon soon and would like to learn what I can before I give it a go.
Protip:

Give pops his sample on a plate.
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Old 01-23-2016, 04:33 PM   #122
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First slab of plain bacon in the smoker with apple wood. The pelicle wasn't as sticky as expected. We'll see how this turns out.
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Old 01-23-2016, 04:34 PM   #123
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I bought a package of thick-cut bourbon-aged bacon for the snow weekend

and it's fucking amazing
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Old 01-23-2016, 07:59 PM   #124
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We are going to go buy another pork belly this week. The little bit we smoked today is so awesome that we will eat all 10 pounds we have ready tomorrow.
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Old 01-23-2016, 08:05 PM   #125
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pork belly is the shit. did you not know this or somethin?

super jealous of you guys who can grill and smoke. making shrimp tonight and wanted to do the sriracha marinade I have but it doesn't work as well in the oven.
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Old 01-23-2016, 08:10 PM   #126
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Old 01-23-2016, 08:10 PM   #127
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Homemade bacon.... Unreal.
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Old 01-23-2016, 08:34 PM   #128
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send me some

I won't make it out of this snow for awhile, need sustenance.
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Old 01-24-2016, 11:04 AM   #129
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The savory, pre smoke

The second plain, presmoke, fat side up

The first plain, cooking and done

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Old 01-24-2016, 11:05 AM   #130
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A couple of the pieces were pretty salty. It is delicious but definitely will cap the curing time to 7 days in the future.
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Old 01-24-2016, 12:02 PM   #131
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Looks awesome though.
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Old 01-24-2016, 01:51 PM   #132
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And since the smoker was going, we threw a couple of pork chops on.
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Old 01-25-2016, 01:51 PM   #133
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And since the smoker was going, we threw a couple of pork chops on.
Love smoked pork chops.

Big thick ones.

Butterfly those bad boys and stuff them with broccoil, wild rice, shallots, and smoked gouda.

Yum.....
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Old 01-25-2016, 02:49 PM   #134
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Old 01-25-2016, 02:49 PM   #135
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couldn't you just use regular gouda?
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Old 01-26-2016, 01:38 AM   #136
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couldn't you just use regular gouda?
After dumdum
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Old 02-06-2016, 05:40 PM   #137
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Pork butt roast to make pulled pork and two chickens for sandwich meat. Also going to smoke then dehydrate peppers to grind into hot pepper. Hope it all turns out.


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Old 02-06-2016, 10:14 PM   #138
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Pork roast, I cooked it longer and to a higher temp than normal, 205. I read that it breaks the muscles down and allows the fat to penetrate the meat.



The chicken taste like awesome. I soaked one in a brine overnight and the other I just put a dry rub on in the morning. Believe it or not but it's very hard to tell the two apart from the taste of the meat.

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Old 02-07-2016, 09:04 AM   #139
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How'd the pork roast come out?
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Old 02-07-2016, 10:08 AM   #140
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The pork butt turned out wonderful. The bark or crunchy stuff on the out side was a little to much. I pulled it from the smoker at 150 degrees and put it in the over for the last part. Next time I will pull it from the smoker at 180 degrees, if I put it in the over at all. Pork butt is the only pork roast I will be smoking from now on. I will also bring it up to 205 degrees every time. as the flavor of the meat is amazing and it is so tender its crazy. I also like that it was $1.44 pound. The part that kinda is a bummer about it is that it takes a long time to cook. I put it in the smoker around 9:00 AM, oven at 8:00 PM and done around 10:00 PM and rest for 1/2 hour. All times are guessed, but that is a long time to sit around and tend to a smoker.

I also bought a smoke gun to hook up to the smoker. I highly recommend this as it produces a lot of smoke. I can control the amount of smoke and temperature of the smoker independently from each other.
I think I paid $30 as it was a sale at Fleet Farm. I had to retro fit it to the smoker.
http://www.amazon.com/Smoke-Pistol-Bbq-Generator/dp/B003FNW3W2

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Old 02-07-2016, 11:08 AM   #141
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Cool. So you'd bring the roast to 180 in the smoker bit finish to 205 in the oven? What oven temp? Why not to 205 in the smoker?
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Old 02-07-2016, 11:39 AM   #142
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I'm still learning, so this is all speculation. My smoker goes up to 275 degrees. It also only heats from the bottom. With the Roast sitting in a pan to collect the juices I am concerned that I will not get bark . I set the oven to 375 degrees.
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Old 02-07-2016, 12:00 PM   #143
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Gotcha
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Old 02-07-2016, 02:02 PM   #144
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The pork butt turned out wonderful. The bark or crunchy stuff on the out side was a little to much. I pulled it from the smoker at 150 degrees and put it in the over for the last part. Next time I will pull it from the smoker at 180 degrees, if I put it in the over at all. Pork butt is the only pork roast I will be smoking from now on. I will also bring it up to 205 degrees every time. as the flavor of the meat is amazing and it is so tender its crazy. I also like that it was $1.44 pound. The part that kinda is a bummer about it is that it takes a long time to cook. I put it in the smoker around 9:00 AM, oven at 8:00 PM and done around 10:00 PM and rest for 1/2 hour. All times are guessed, but that is a long time to sit around and tend to a smoker.

I also bought a smoke gun to hook up to the smoker. I highly recommend this as it produces a lot of smoke. I can control the amount of smoke and temperature of the smoker independently from each other.
I think I paid $30 as it was a sale at Fleet Farm. I had to retro fit it to the smoker.
http://www.amazon.com/Smoke-Pistol-Bbq-Generator/dp/B003FNW3W2
Everything looks great Bill!

I usually wrap my butts in foil once they get the bark I like and finish in the smoker. I run the smoker at 225 the whole time and keep the butts in until they reach 200. Pull them and wrap them in a towel and stick them in a cooler for a couple of hours (the meat will continue to cook).
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Old 02-07-2016, 02:03 PM   #145
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Kate, your bacon looks great. I have yet to try this, but really want to now.
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Old 02-07-2016, 05:39 PM   #146
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The bacon is super easy and cheap. If we can figure out a way to ship it cheap, it will be what we send out for Xmas to friends and family out of state.

I may put one of the big hunks that we have in the oven and make a bacon roast for dinner.
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Old 02-08-2016, 06:38 PM   #147
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Everything looks great Bill!

I usually wrap my butts in foil once they get the bark I like and finish in the smoker. I run the smoker at 225 the whole time and keep the butts in until they reach 200. Pull them and wrap them in a towel and stick them in a cooler for a couple of hours (the meat will continue to cook).
I am going to have to start using foil I think.

Thanks for the info, its crazy how easy it is to smoke meat, but also crazy how much of a learning curve there is. I mean, its hard to make bad smoked food, but to make really really great smoked food consistently is hard.
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Old 02-08-2016, 06:43 PM   #148
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a friend of mine just back from hunting bores in Texas, he shot a huge pig. He wants me to smoke the tenderloins, anything I should know about wild pig meat before I smoke it? each strap is about 15 pounds.

I was thinking about setting the smoker at 150 degrees for about 6 hours with cherry smoke and then bringing it up to 225 degrees and cooking out? What internal temp do you think I should cook to?
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Old 02-14-2016, 11:09 PM   #149
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Smoked some snack sticks today!

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Old 02-15-2016, 09:42 AM   #150
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Nice! We need to do more bacon.... We're running out
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