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Discussion in 'Bacon' started by moneymike, May 31, 2013.
Who's ready for BACON?!!!
Me . As soon as my Wife gives permission ...
Today is my first try at cold smoking bacon! I am super excited!!
We will be here cheering you on too! See that you haven't gone to Roll Call yet! Would you mind popping over there and introduce yourself? We can then give you a proper SMF Howdy!
2 - 10lb Pork Bellies
Seasoned and ready to cure.
Sealed and put into refrigerator for seven days. Turning daily to distribute seasoning and cure.
What recipe are you using?
I'm using a combination of a basic cure for bacon and my own choice of seasonings.
Cure No. 1
Pulled the pork bellies yesterday and gave them a rinse and a soak and then another rinse.
Dried the pork bellies and let them rest inside the refrigerator until this morning.
Here are the pork bellies hung and ready for smoke!!!
Good deal, I have brined before. Might try a dry cure.
I was looking for a good brine recipe before I decided to go this route. Have any good ones?
Bring on the smoke!!! Started the cold smoke this morning around 7:00am.
Smoking with hickory sawdust and chips.
I use pops brine. Its great.
Thanks for the info!! I have heard a lot of good comments about that brine!! I'll be posting a picture in a few to show the bellies after 11 hours of smoke!!
Great, looking forward to the pics.
Had to reload my smoke box and couldn't help taking a sneak peek. 11 hours of cold smoke!!
What do you have for a smoker?
100lb Stainless Steel Smoker made by The Sausage Maker.