I was thinking about a longer,slower/lower smoke, Bear, but I was concerned (ignorant in this case) about the danger zone. Does that rule still apply after a cure? I'm guessing no, but I was unsure and played it safe. What rules do you play by here?Wow !!!
Good thing I put the hounds away, before they got a look at these pictures!!! Mighta gnawed my leg of!!!
Dang that looks good, James!!! It is hard to believe how good it is, isn't it ?!?!
Beautiful color when you combine heat with smoke on a cured Bacon.
I like to smoke it longer & lower for maximum smoke, but your's looks awesome!!!
MMMMmmmm......Thanks for the Views!!
Bear
No danger zone with meat that is cured properly.I was thinking about a longer,slower/lower smoke, Bear, but I was concerned (ignorant in this case) about the danger zone. Does that rule still apply after a cure? I'm guessing no, but I was unsure and played it safe. What rules do you play by here?
A street fight!!!Smoking cured meat is kinda like a street fight---Once it's cured, there really isn't any rules!
Thanks again for the nice views,
Bear
Thanks! Bear agrees with you, and so do I. My first attempt left a little to be desired on the smoke question. It all tastes great, but MORE SMOKEY GOODNESS is required. I thinknice job james! and btw i cold smoke my BBB for 8-10 hrs so don't worry about the 4 hr rule.
yup, i'm in the phx area and they are in the eastern part of the state. beautiful country up there, if the wind would settle down the awsome fire teams could get a better handle on it.....thx for asking!BTW: you doing OK with all of the fires down there?