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Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

Thanks for this Tony. You sent me down a rabbit hole, reading up about this food stuff. I now know that the story about being able to keep American cheese indefinitely outside of a fridge is not apochryphal and is in fact close to the truth. I also know not to be snobbish about it because it is its own thing with stretchy melty cheese goodness. Not something I plan to try anytime soon though. I still like the variability and interest of the real stuff even though it might not always behave as you want it to. And yes, i know that I can't spell apochryphal and am not even sure if it is the right word to use but I'm going to roll with it.

I just did this. Publix uncooked corned beef. Soaked 36 hours. Seasoned 12 hours prior to low temp smoke to 160 internal temperature. Then steamed till tender at 275...about 6 hours. 195 internal temperature Amazing.

Sliced the breakfast bacon this morning, packaged it and now it's in the freezer. Only one thing left, taste test tomorrow.:)

Steve, don't you know you shouldn't drink alone, we'll be right there.

Ho Ho Ho and a bottle of Rum. Nice drink and a handsome picture.

Getting closer to summer; my thoughts are turning to rum. An Old Cuban with Ron Zacapa 23.

Absolutely sensational work!!! Looks amazing! Sent from my iPhone using Tapatalk

Hot damn, MK! That looks delicious!

You do realize that as kids we had no choice and somehow liked it. As adults we carefully read the packages to make sure it never passes our lips ever again. My son is lucky - I knew better before he was born. He's never had the privalage.

@tony b and then one wonders, why are we’re still not able turning led into gold....

It's called "Processed American Cheese Food." As our government won't let it be labeled as real cheese, since it's an amalgam of cheese, milk solids, fats/oils, emulsifiers, colorants, stabilizers - you know the whole chemistry set!

Here is the rest of the day, It was as epic as planned and more importantly I didn’t get security up asking about a smoker and I checked with some neighbours and they couldn’t smell it. Stealth condo smoking is here to stay! 98CBBE5C-0046-41B2-8CA1-5B77C60771D1.MOV

Those cheese slices look pretty as a picture @MacKenzie. Funny. Just a couple of weeks back, a young lad at work was trying to help me understand his love for what he called "American cheese" in his burgers. I finally got it when he showed me a picture of shrink wrapped cheese slices which had a bunch of weird ingredients in them and didn't actually have the word "cheese" on the front of the packet. I am sure your cheese slices are a 100% better! @Flemming, good looking roast. It will be good to find out what you think when you finally get to do a side by side comparison with cooking on your KK.

As you may all know, I’m impaitiantly waiting for my KK 32” to arrive, but we are getting there, on the 25th I’ll pick it up, Crane is ordered for same day so hopefully there’ll be some great photos, until then I’ll have to settle for my FM, being honest it’s did a great job job on this Dry Aged Hereford Rib Roast

Thanks, Tony, I looked at corned beef but the packages looked terrible so I passed on them. I am looking forward to seeing your pastrami cook, I bet it will be tasty.

Awesome, MacKenzie. Molecular Gastronomy at work! I've got a pastrami planned for next week - scored a deal on the corned beef (Happy St. Pat's Day!), so I'll start soaking it in water on Tuesday, with a goal of hot smoking it on Friday, as the temps here are going to be in the upper 50s!!

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

@Aussie, alfoil would kill it just like a fire. I am going to use the dehydrator next time just to make the fuel is dry.