Removed fat and silver skin from loin. Then cut into thirds and put in with a 12lb. quartered skinless belly.
It took 2 gallons of water to cover all the pieces which doubled as a rinse then dumped out. I'm using Pop's wet cure for 14 days. For every gallon of water:
1T. Pink salt #1
1/3 C. Kosher Salt
1/3 C. Brown Sugar
1/3 C. Vermont Maple Syrup
The 1/3 cup recipe has worked well for me in the past on CB so I thought I would use it for Belly Bacon. On this recipe I substituted cane sugar for Vermont Maple Syrup. I've heard about the syrup burning when frying so I'm hoping 1/3 C. per gallon should be ok.
I laid a big glass mug across the bacon to keep it submerged. Still need to pick a cold smoke wood pellet for my AMNTS. I've used pecan in the past and was happy with it. I do have Todd's Pitmaster's Choice I may try this time. I'll probably cold smoke the CB for four hours before heating the Kamado to 225*F till IT hits 145*F. I'll cold smoke the belly bacon longer but not sure if it should be twice as long or longer. I'm thinking a longer smoke is needed to penetrate the fat layers in the belly. Also, to just cold smoke the belly or slightly cook it at the end of the cold smoke to an IT of 130*F to 138*F. I'll add pic's after they rest in the fridge for a day or two to form the pellicle and get smoked.
-Kurt
It took 2 gallons of water to cover all the pieces which doubled as a rinse then dumped out. I'm using Pop's wet cure for 14 days. For every gallon of water:
1T. Pink salt #1
1/3 C. Kosher Salt
1/3 C. Brown Sugar
1/3 C. Vermont Maple Syrup
The 1/3 cup recipe has worked well for me in the past on CB so I thought I would use it for Belly Bacon. On this recipe I substituted cane sugar for Vermont Maple Syrup. I've heard about the syrup burning when frying so I'm hoping 1/3 C. per gallon should be ok.
I laid a big glass mug across the bacon to keep it submerged. Still need to pick a cold smoke wood pellet for my AMNTS. I've used pecan in the past and was happy with it. I do have Todd's Pitmaster's Choice I may try this time. I'll probably cold smoke the CB for four hours before heating the Kamado to 225*F till IT hits 145*F. I'll cold smoke the belly bacon longer but not sure if it should be twice as long or longer. I'm thinking a longer smoke is needed to penetrate the fat layers in the belly. Also, to just cold smoke the belly or slightly cook it at the end of the cold smoke to an IT of 130*F to 138*F. I'll add pic's after they rest in the fridge for a day or two to form the pellicle and get smoked.
-Kurt
