Bacon!!!

Discussion in 'Food, Pairing & Craft Foods' started by Boatboy24, Jan 5, 2020.

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  1. Jan 5, 2020 #1

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    Out of the cure and into the fridge to dry for a few hours before hitting the smoke this afternoon. Adjustments.JPG
     
  2. Jan 5, 2020 #2

    ibglowin

    ibglowin

    ibglowin

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    Didn't know you had a smokehouse in the backyard!

    [​IMG]
     
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  3. Jan 5, 2020 #3

    Boatboy24

    Boatboy24

    Boatboy24

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    My smokehouse is a tad smaller than that one.

    upload_2020-1-5_15-40-59.jpeg
     
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  4. Jan 5, 2020 #4

    ibglowin

    ibglowin

    ibglowin

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    Looks suspiciously like a Weber grill to me!
     
  5. Jan 5, 2020 #5

    Boatboy24

    Boatboy24

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    Eagle eye there, Mike! LOL!

    Just got it off the smoke and sliced off a couple small bites for me and the kids. Just heavenly! Will chill it down and slice it up in the coming days.
     
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  6. Jan 5, 2020 #6

    ibglowin

    ibglowin

    ibglowin

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    Time and temp?
     
  7. Jan 5, 2020 #7

    Boatboy24

    Boatboy24

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    It's done when it's done. This one started at 6lbs. I filled the baskets with unlit and smoke wood and put 3-4 lit coals in each basket. Grill temps started around 150 and went as high as 250 (windy here today). All in all, it was about 90 minutes and I wait until internal temps are near 140.
     

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