Recent content by rwlanthier

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  1. rwlanthier

    Cold smoked my first bacon

    This forum is awesome.  It's amazing what a great food science this really is.  Wonder how long it took our forefathers to come to these conclusions on cold smoking meats.  When I decided to dive off into this as a hobby, I dedicated myself to keeping a journal, detailing all the different rubs...
  2. rwlanthier

    First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

    Thanks Dave
  3. rwlanthier

    Cold smoked my first bacon

    Hello berefood.  The recipe we use for the dry cure, based on five pounds of pork bellies is: 1 tablespoon black pepper 1/2 cup Kosher Salt 1/2 cup Brown Sugar (Dark cane) 1 teaspoon Curing Salt #1 When you weigh it out, it weighs precisely 200 grams, so 40 grams of dry rub total to lb. of...
  4. rwlanthier

    Question about Cure amounts when cold smoking

    I have to agree with Big Joe on the cure amount.  Just finished a batch of Cajun fresh pork sausage, and used typical recipe and added 1 teaspoon of cure per 5 lb. of meat.  Try mixing your seasoning and curing salt in 1 cup of ice water per 5 lb. of ground meat.  More consistent cure of the...
  5. rwlanthier

    Cold smoked my first bacon

    Dave, the 40 grams per pound is the total sum of the Kosher salt, black pepper, brown sugar, and the curing salts.  Proportionally correct by scale.
  6. rwlanthier

    First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF

    Just finished our second batch of cold smoked bacon.  Thought I would have to experiment with different dry rub recipes, but after researching for a good while, went with the following for 5 lb. of pork bellies: 1 tablespoon black pepper 1/2 cup Kosher salt 1/2 cup brown sugar 1 teaspoon...
  7. rwlanthier

    Thai jerky, Case, you are a turd! Itsa smoking!

    We just finished a batch of jerky after marinating it in Jamaican Jerk sauce.  Outstanding.  I bet the Thai jerky would have gone great with a peanut sauce.
  8. rwlanthier

    Cold smoked my first bacon

    After two years of research and countless hours of reading post and forums on this an other websites, I finally built a smokehouse dedicated to the cold smoking of meats, and find the process amazing.  Of course, we now use modern curing salts (sodium nitrates), but when you realize that our...
  9. rwlanthier

    Just started smoking and love it

    After reading the back of commercial bacon and sausage and seeing the chemicals added, I decided it was time to build a smokehouse and make my own bacon, sausage, and ham.  Built a smokehouse geared toward cold smoking meats, utilizing curing salts as preservative.  This forum has been fantastic...
  10. rwlanthier

    Anybody like pecan wood?

    Here in Louisiana, pecan has been used by forefathers of smoking for years because it is readily available.  Recently cold smoked 40 lbs. of cured bacon for 6 hours with pecan and it is fantastic. 
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