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My first "true" bacon project
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gracoman View Drop Down
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Joined: 09 August 2013
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Points: 885 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2015 at 11:00
I use a Primo XL oval.  Looks like you are running a Backwoods.  Nice Thumbs Up

I've personally only had a problem keeping my AMNPS with pellets lit the first time I used it.  Then I decided to follow the directions Wink.  If you have trouble keeping it lit, start with the simplest things first. First make sure you have tapped the filled tray enough to compact the pellets a bit.  Then be sure you have a good bed of coals going.  If you still have trouble, microwave the pellets for a minute, stir, then microwave them again to remove any moisture.  If you still have trouble, some folks place a line of very small lump chips along the bottom of the tray before adding pellets.  This is good insurance if nothing else and should not be necessary.  Just keep your eye on it for your first use to make sure it doesn't go out. 
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Percebes View Drop Down
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2015 at 11:16
After the 3rd smoke

Matured a few days, but my Grandson is over and could not wait for a sample. I folded under the peer pressure.


[URL=http://s1183.photobucket.com/user/omega505/media/P2281687_zpsgpull1uc.jpg.html][/URL]
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2015 at 08:27
   Looks really nice Percebes!  I like the idea of having the loin on hand as well...I think I may do some of that too.

  
   Cold smoking seems to be going fairly good for my first run.  the AMNPS gave me a few problems staying lit.  But it has been from -9f to a heat wave of 8f...so I've got to come up with ways to keep a good burn in these conditions.  Probably the one thing that helped the most was microwaving the pellets...that's now part of my regular routine.

  I do have a question.  Today will be my third 11hour smoke.  Since the first smoke I have been hanging it in the basement between smokes.  Yesterday I was on shift and didn't smoke at all.  I am worried about the bacon losing too much moisture (keep in mind this is my first European type bacon).  Is this something I need to worry about...do I just keep going with my smokes and then additional maturing?  

   The results so far?  The smoke that's on the bacon is very easy handed...and smells absolutely wonderful!  

thanks,
 Dan 
Enjoy The Food!
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BriCan View Drop Down
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Points: 54 		Post Options Post Options   Thanks (0) Thanks(0)   Quote BriCan Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2015 at 02:14
Originally posted by gonefishin gonefishin wrote:

  
  I do have a question.  Today will be my third 11hour smoke.  Since the first smoke I have been hanging it in the basement between smokes.  Yesterday I was on shift and didn't smoke at all.  I am worried about the bacon losing too much moisture (keep in mind this is my first European type bacon).  Is this something I need to worry about...do I just keep going with my smokes and then additional maturing?  

   The results so far?  The smoke that's on the bacon is very easy handed...and smells absolutely wonderful!  

thanks,
 Dan 

Keep on going ... nothing to be worried about it is all part of the plan ... Smile and yes; the additional maturing as this is the 'most' essential part of the program .... depending on your basement temperature conditions outside the house minimum four days ... if cool in basement and outside humidity is not hight (wet) then try for seven days ... I have bacon hanging in the kitchen at work ... temperature is 68F and humidity is 33%  It has been there since last Friday ...  HTH
But what do I know
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2015 at 11:00
Originally posted by BriCan BriCan wrote:

 

Keep on going ... nothing to be worried about it is all part of the plan ... Smile and yes; the additional maturing as this is the 'most' essential part of the program .... depending on your basement temperature conditions outside the house minimum four days ... if cool in basement and outside humidity is not hight (wet) then try for seven days ... I have bacon hanging in the kitchen at work ... temperature is 68F and humidity is 33%  It has been there since last Friday ...  HTH

  I plan on slicing and packaging the bacon tomorrow, it will be the seventh day.  I'll also give it a taste tomorrow as well...can't wait!  Thanks for all the guidance.  Clap
Enjoy The Food!
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2015 at 07:02
My impressions are favorable.  The cold smoke definitely gives a different presentation to the meat than hot or warm smoking.  It's delicate, but seems to offer a broader range of flavors brought to the meat.  The maturing process is also a game changer...the meat starts to take on that more robust/concentrated flavor profile.  Not the same as a nicely aged jamon'...but similar in what it offers

   I see a lot more cold smoking in my future.  I didn't get any good pictures of how dark the pork actually got from the maturing process (8 days)...once sliced it's difficult to see the difference...but it's still very easy to taste the difference!  The flavor profiles are really that different,  it was very nice to have the bacon matured like this, I can see splitting my batches between this and a bacon without the maturing process.  I have been overruled by the family!  They said I can only make this type of bacon and should, in fact, cook the rest of it today!

   Oh, I feel I should also add that the Black Forest Spice mixture was really nice!  Not overpowering in any way...but just there...in a nice balance where you can pick all the spices out underneath the pork fat, meat and smoke flavors.  Real nice!  The Maple sugar is good too...but I thought the star between the two was the spice blend.  Note for mixing I broke it down to a ratio

   BriCan's European Spice Blend - Black Forest Region
   (broken down in ratio form)
  • 5 units - White pepper
  • 1 units - Ground nutmeg
  • 1 units -Ground mace
  • .5 units  - Ground cardamom 
  • 8  units - White sugar


   

   Thanks BriCan, Tas, Ak...and all of those who contributed to this thread!
Enjoy The Food!
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TasunkaWitko View Drop Down
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Points: 9317 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2015 at 22:37
Looks wonderful!
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