bacon

[salmonclubber]

hi all

last night i started smoking 25 pounds of side bacon from a hog we butchered a week ago i cured it using morton tenderquick for five days put it the smoker at a temp of 120 after around 4 hours in the smoker i checked the bacon and reloaded the chip pan i returned to the game and 20-30 min later i checked the smoker and i could hear the bacon sizzling in the smoker i open the door and the chips cought on fire and the bacon fat was melting and that caused the fire to get hot i pulled out the bacon and today i cleaned out the smoker and put the bacon back in for another 8 hours it looks and smells great havent tried it yet i will soon

[TX Sandman]

Lookin' good! What kind of chips did you use? Hickory? Apple?

[salmonclubber]

hickory chips i am still learning to control the temps in my smoker at low temps 120 or below its hard to get the chips lit and keep them smoking and when they do get lit they tend to flair up i hope i get it figured out soon i have 100 pounds of ham to smoke in a couple of weeks

[Fatback Joe]

Have you tried using chunks instead of chips? Don't seem to flare up as bad. I used to use chips for my cold/cool smoking, but had the same problem. Chunks took care of that......I iwll also put a briquette or something in the the chunks sometimes to keep things smoldering along if needed.

Good luck and nice bacon.

[salmonclubber]

yeah i cant get the chunks here i need to go about sixty miles to wal mart to get chunks just gonna have to make it a point to go get some

[PigCicles]

Nice job on the bacon. Be sure to snap a pic of it on the plate with the rest of breakfast

With the price of fuel, you may be better off to find a reasonable mail order for chunks. Have you checked out the "Buy Specialty Wood" link at the top??