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Not bacon, but like the guidance I get from here
Well I work with a big green egg, only thing electronic is my maverick remote thermometer. -
Not bacon, but like the guidance I get from here
Does anyone use a masterrbuilt electric smoker on here? Not just for cold smoking bacon, but to bbq and smoke for ribs, brisket, etc? Seems like cheating to me, I use a bug green egg, but am interested in one for ease. Wal mart has great deals that include a stand too. Input from those... -
Amount of kosher salt in cure
Using cure #1. Will try to reduce to 2% if I've been doing more. Thanks -
Amount of kosher salt in cure
I've done two batches of bacon to date. Both turned out great other than being a bit too salty. Can I reduce the amount of kosher salt in the dry cure? Or am I going to have to soak? If I have to soak, when is the best time to do so: before pellicle, after smoking, before smoking? -
Hard time keeping AMAZN tray lit
Ok, so I am going to smoke the slabs more starting Friday morning since I have the day off. I am also going to nuke my pellets forst to try and get some moisture out. How many days should I let it sit in the refer wrapped up after the second smoke before slicing? -
Hard time keeping AMAZN tray lit
So, I think I got some very good feedback and advice. BIG Question: Since I don't think I got good smoke last Sunday, is it ok to pull the bacon slabs out of the refer after being wrapped in plastic for 4-5 days and smoke some more, and then rest a few more days before slicing? OR would I... -
Hard time keeping AMAZN tray lit
Vent is all the way open on bottom and top. Using Todds pellets from Amazn products. -
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Hard time keeping AMAZN tray lit
If you do please let me know how it goes. I've done a bit of reading and in a lot of places cold smoking well under 50 degrees or even in the winter was done during long smokes . Ive got both slabs wrapped up right in plastic wrap and I'm the freezer since I pulled them out of my egg yesterday... -
Hard time keeping AMAZN tray lit
All: thanks much. Dave: thanks, I do have about a 6' length of flex duct, so I will get some short length and put under like you said. Do you really think I need the heat in my egg? I'd really like to keep it as cool inside as possible and with the fan going over the top I would think it helps... -
Hard time keeping AMAZN tray lit
I also aim an old desk fan so it goes over the top of the egg to help pull air and smoke out. I only got 1 and 1/4 rows burned from 845 am until 630 pm and called it quits. -
Hard time keeping AMAZN tray lit
It is 37 degrees in Houston, windy. I am trying to smoke two five pond dry cured bellies. I use a big green egg as the smoking chamber. I put the AMAZN tray in a small modified weber with a ten foot run of flexible aluminum tube into the bottom of my egg. So if there is any heat it doesn't... -
Question on liquid during cursing period
It is a dry rub cure. I am getting some liquids, not much. I split the belly in two sections, both just under 5 pounds. One has roughly 4 ounces of liquid, the other maybe 2. And yes, I do curse but I do not foam at the mouth or drool as I am practiced and accomplished at cursing. -
Question on liquid during cursing period
The issue is I am not getting much liquid...therefore there is little to pull back in. -
Question on liquid during cursing period
I am two days into a cure period and little liquid / brine has formed. I also had little liquid / brine formation during my very first batch a few weeks ago. Is this normal? Is my refrigerator too cold? Should I be concerned? I plan on curing for 10 days in refer them two and a half day in... -
2nd Batch
Just bought a 10 pound belly at Costco today. Will start curing tomorrow. Half will be basic cure (kosher salt, brown sugar, and cure#1) with black pepper added. Other half will be basic cure with Black Forest Ham spices added to the mix. Will smoke both at the same time after a 10 day or so... -
1st bacon, have a couple of questions
Thanks for the reply. I enjoy reading your posts and replies. -
1st bacon, have a couple of questions
To all that responded : thank you! Yes, the bacon turned out well, tasted very good, just wished I had let it get colder before I sliced. Thanks again. -
Long time reader, just joined.
Been reading the forum foe a while now, just joined. Made my first bacon just recently and posted a couple of questions in the cold smoke, bacon forum.
