All plans don’t always work the way we’d like.

[Copasspupil]

My recent purchase of True GDM-12 for my aging chamber. I got it all ready, added the extra fans, temp control and air purifier and plugged it in. There goes the fan so I’m gone until this Thursday so I continued with my buckboard bacon. Maple sugar flavored and a molasses pepper slabs. I placed them in the refrigerator for the pellicle to form and saw a big difference in the outer skin. It appeared slightly dry after 48 hours so I chose to add more outside flavor by tossing the maple sugar on to the one and a molasses glaze to the other. I’ll add fresh ground black pepper to it tomorrow and hope to place them in the true for an additional week before the Father’s Day treat.

[OldUsedParts]

Your determination is as inspiring as your results, C.P. - - - always enjoy your projects and pics

[Copasspupil]

Thanks for the kind words. Interesting as I went back to apply the pepper and the left side of the molasses was already looking drier then the slick look in the pic. I'll flip it on Tuesday and do the same there so Thursday evening I can place everything back in the True.

[Txdragon]

Those look killer!!

[Copasspupil]

Means a great deal thanks Tx. Let’s see what it looks like at the end. Thinking about cold smoking it one day then hot smoking it the second day. Cool it for 24 hours before slicing it or wait a second day then do it.

[Copasspupil]

Refrigerator is fixed. Temperature is dropping like a rock.

[Copasspupil]

Running now: 8 days until smoke on the bacon and 10 on the NY strip loin.

[Copasspupil]

I decided that I’m going to double cold smoke these slab then hit is on Thursday with the hot smoke. I just placed them in the smoker. Interesting a lot
More liquid in the pan then when I placed it on last Wednesday.

[Copasspupil]

I decided that I’m going to double cold smoke these slab then hit is on Thursday with the hot smoke. I just placed them in the smoker. Interesting a lot
More liquid in the pan then when I placed it on last Wednesday.

Just pulled them off after 4 1/2 hours. I used a amazing tube and like the color. Now I’m questioning if I do another round of cold smoke on Tuesday before I hot smoke it Thursday.

[OldUsedParts]

I sure do enjoy following your Creations, - even if I don't have the nerve to try them myself

[Copasspupil]

Parts thanks but it is super easy to do actually. A ziplock bag and some flavor to make it cure then throw on your pellet pooper you call.

What I learned with this batch is going from a consumer refrigerator to commercial. Big difference. Commercial ones keep the humidity in the refrig. where the households remove it. It's one of the reasons, fruits and veggies stay longer and you have a separate container in your refrigerator. The nice glaze I created on them was literally washed off by the rise in humidity in other words a waste of time. I like the color it turned out. Now I'm trying to decide if I actually do a twice cold smoke before hot and bring the slabs up to 140. The smoking tubes stayed under 90 even at 72* temps. It is supposed to be in the 80's during the stretch of cold and hot smoke which I'm sure I can handle. Either way slicing them up for Father's Day. The women of the house think they want to eat healthy and said that to me a few times yesterday...now they tell me.

[Copasspupil]

Finished 35 days cure, double smoked and slice them Thursday. Molasses and black pepper. Maple sugar. Can’t wait for the smoke ring on them for sure.

Two days in the refrigerator to cool down and set before slicing.

[Copasspupil]

Interesting discovery. Going 35 days really died out the pork. That’s not to say it’s a bad thing just something I noticed. When I pulled the pork out of the freezer, it felt solid like I quite a bit less give compared to the belly. For the maple sugar, I Pringle’s the remaining sugar on the bacon after it was sliced. There was more moisture than I thought it would be. It was really surprising. Slight smoke ring and great smell to both. The lighter one is the maple sugar and the darker is the molasses/black pepper. I think the molasses has the right about of bite. It did go higher than the maple. The temp got the better of me. I checked it at 124 came back 20 minutes later and it was at 151. Higher than I usually take off which is 140. The maple sugar was pulled at 138. You can see the color differences. My youngest attempted to try it before it was cooked. That being said. I got 6 packages of 2+ lbs of buckboard bacon. Here you go:

[woodenvisions]

I see some great breakfast sammies coming with that, I'll bring the Eggs, Rolls, Cheese and Home Fries !!

Reminds me of what we call Canadian Bacon here

[Copasspupil]

Breakfast test kitchen is up and running.