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Author Topic: Makin’ Bakin’ on the 1822  (Read 826 times)

dazzo

  • WKC Performer
  • Posts: 2570
Makin’ Bakin’ on the 1822
« on: December 11, 2018, 09:12:01 AM »

Received a bacon box (Man Crate) for this past Father’s Day, which included a DIY bacon kit.

At Costco the other day they had pork belly strips, which really surprised me, so picked up a 5# package.

I’m gonna be makin’ me some bakin’

Because I can!

Cured in the fridge for seven days

Been using my “1822” smoker lately (couple o’ stacked MBHs) with a snake and a couple apple sticks

A little salty for my first try, but I think it’ll be great in beans and on BLTs!

If I can get it thin enough (only have a sharp knife) may use it on some ABTs.

Bacon!


Dude, relax your chicken.

crowderjd

  • WKC Ranger
  • Posts: 1681
Re: Makin’ Bakin’ on the 1822
« Reply #1 on: December 11, 2018, 10:14:21 AM »
Really cool project on a really interesting smoker.  Is that what you use for smoking all the time?  I'd like to know more on how effective it is.  Finally, I make bacon once a year (over Christmas break) using whole slabs of pork belly.  It's really easy, and generally you don't the the too salty taste which is more likely when you're smoking strips of pork belly.
Chasing the impossibles: Westerner, Custom, Meat Cut!

dazzo

  • WKC Performer
  • Posts: 2570
Re: Makin’ Bakin’ on the 1822
« Reply #2 on: December 11, 2018, 12:46:22 PM »
Thanks

I ran across the strips before a full piece, but it makes sense what you said

I like the 1822 because it gives me more room. For some reason  [emoji6]  I had some extra kettles and I liked what others have done with this setup

I’m sure it’s not efficient because it drives and smokes like a 4-8-4, taking a little longer to get up to speed

But a little tweaking and sealing would go a long way. I want to get gasket material, and pop the sockets off the ‘78 so they don’t disrupt the snake (the daisies are already off)

But fitting a couple racks, the bacon and the occasional small butt, it works for me

Dude, relax your chicken.

JEBIV

  • WKC Ambassador
  • Posts: 10688
Re: Makin’ Bakin’ on the 1822
« Reply #3 on: December 11, 2018, 02:08:34 PM »
I just like the name you gave it "1822"

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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Hell Fire Grill

  • WKC Performer
  • Posts: 2049
Re: Makin’ Bakin’ on the 1822
« Reply #4 on: December 12, 2018, 05:37:50 AM »
Dazzo iv been getting 1/4 bellies at C&C lately. They're packed in the cryovac bags but they still tasty and fun to play with.
You can't always get what you want....but if you try sometimes you get what you need

dazzo

  • WKC Performer
  • Posts: 2570
Re: Makin’ Bakin’ on the 1822
« Reply #5 on: December 12, 2018, 06:36:48 AM »
Thanks

I’ll need to swing by C&C to check it out
Dude, relax your chicken.

HoosierKettle

  • WKC Ambassador
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Re: Makin’ Bakin’ on the 1822
« Reply #6 on: December 13, 2018, 02:27:12 AM »
Looks great. I have gotten those from Costco, but I just throw them straight in the smoker. They are fantastic.


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dazzo

  • WKC Performer
  • Posts: 2570
Re: Makin’ Bakin’ on the 1822
« Reply #7 on: December 13, 2018, 07:01:31 AM »
I think I’ll do that next time

Stopped by C&C, they had the belly. 13# of it would be fun...
Dude, relax your chicken.