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Thread: Smoking with the "Griz"

  1. #1371
    Anti-social Behavior Slippy's Avatar
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    Quote Originally Posted by hawgrider View Post
    Getting there.

    DAYUM!
    That be some good looking ham!!!!!!!

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  3. #1372
    ədˈminəˌstrātər hawgrider's Avatar
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    Skinned and cured 23 lbs of pork belly today. Some of the thinner slabs may be cured in 7 days the rest prolly 14 days before it hits the smoker.

    Picked up 20lbs of hickory pellets and 20 lbs of apple pellets today might smoke/roast some raw Spanish peanuts tomorrow.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  5. #1373
    ədˈminəˌstrātər hawgrider's Avatar
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    Finally got to the peanuts today sun's out after a couple days of rain. 350 all oak fire.



    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    ədˈminəˌstrātər hawgrider's Avatar
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    They went about 40 minutes extra yummy while hot!

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    ədˈminəˌstrātər hawgrider's Avatar
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    First batch of bacon this year just put on the small pieces that I cured from last weekend the big pieces will have to be done next Saturday.

    Last night I rinsed six or seven times then soaked for 30 minutes did a fry test flavor good. Set in the fridge overnight to form the pellicle. Hickory of course!

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Super Moderator TJC44's Avatar
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    Quote Originally Posted by hawgrider View Post
    First batch of bacon this year just put on the small pieces that I cured from last weekend the big pieces will have to be done next Saturday.

    Last night I rinsed six or seven times then soaked for 30 minutes did a fry test flavor good. Set in the fridge overnight to form the pellicle. Hickory of course!

    I see a smoke tube in the bottom of the cabinet. Was it a cold smoke on the bacon?
    My retirement plan is: Civilization will probably crumble before I'm 65 and money will be meaningless anyway.

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  13. #1377
    ədˈminəˌstrātər hawgrider's Avatar
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    Quote Originally Posted by TJC44 View Post
    I see a smoke tube in the bottom of the cabinet. Was it a cold smoke on the bacon?
    Yeah it was a cold smoke. The outside temp was low 30's today so I ran the smoke tube and a few briquettes to keep things dry and add some additional heat for good smoke flow.
    The temp at the top where the bacon hangs was below 70 all day.

    For a cold smoke on cured meat you must keep the temp 80 or less. Any higher than 80 on cured meat the boogies can grow and kill you kaput!

    You can do bacon in your offset with the tube.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Super Moderator TJC44's Avatar
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    Quote Originally Posted by hawgrider View Post
    Yeah it was a cold smoke. The outside temp was low 30's today so I ran the smoke tube and a few briquettes to keep things dry and add some additional heat for good smoke flow.
    The temp at the top where the bacon hangs was below 70 all day.

    For a cold smoke on cured meat you must keep the temp 80 or less. Any higher than 80 on cured meat the boogies can grow and kill you kaput!

    You can do bacon in your offset with the tube.
    Good information.

    I certainly don't want to be killed by the Boogieman!
    My retirement plan is: Civilization will probably crumble before I'm 65 and money will be meaningless anyway.

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  17. #1379
    ədˈminəˌstrātər hawgrider's Avatar
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    And here it is. Some in the pan frying now "Smells goood!"

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    VIP Member! MountainGirl's Avatar
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    Quote Originally Posted by hawgrider View Post
    And here it is. Some in the pan frying now "Smells goood!"

    Yummm!!

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