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Old 03-11-2022, 09:17 PM
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I have been buying pork belly and loin as it comes on sale. I've turned most of it into bacon. I discovered that my second hand electric smoker is under powered for cooking a 2 1/2" thick pork loin to an internal temp of 145 F when it is 0 F outside. So I decided to build a drum smoker.

The charcoal burner is a 10 l pail with a suspended metal grate. There are 3 air inlets. The cooking grates are off brand grates for a Weber kettle grill. Seasoned it today. First cook will be tomorrow. I found chicken on sale locally, so smoked chicken is on the menu.

I got a pork belly from a lady my wife works with to turn into bacon over the next week or so.
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Design to 0.001", measure to 1/32", cut with an axe, grind to fit..
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  #2  
Old 03-11-2022, 09:24 PM
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Do you use any cure for the bacon or just smoke?
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Old 03-11-2022, 10:35 PM
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Quote:
Originally Posted by milomilo View Post
Do you use any cure for the bacon or just smoke?
I do a dry or equilibrium cure. 2.5% kosher salt, 1-2% brown sugar, and 0.25% cure #1 by weight. I bag the meat, apply the cure mix like a dry rub, seal up, and let cure in the fridge minimum of 1 day per 1/2" thickness turning every 1-2 days.

Rinse with cold water and pat dry.

In the smoker 1 hour at 130-150F no smoke, 1 - 1 1/2 hours with smoke at 130-150 F, then cook at 200-225F to an internal temp of 140F. Chill in freezer 4-6 hours, then slice and bag for freezing.

This is what the back bacon looks like when sliced.
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Old 03-12-2022, 08:02 AM
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Been running a UDS for almost 15 years now, I went from natural vents to a temp controller years ago and it’s now a set and forget unit! The Pitmaster IQ110 is the one I have but there are many choices on the market today. Make sure your bottom is tightly sealed as any draft will promote temp fluctuations. I have two tiers in mine and can smoke 6 15-18 pound pork butts at a time. Wish I had more time to use it, seems like I only fire it a few times a year anymore
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Old 03-12-2022, 09:32 PM
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Chicken turned out well. I did a simple SPG rub with some extra sage. Mild spicing with lots of room left for the smoke flavour.

Baked potatoes were ok too. A bit more heat might have made better skins though.

Drum ran 310 F for over 4 hours before I closed off all the air inlets.
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