Thanks everyone! I am excited to get it finished so I can give it a try!!!!
Originally Posted by realtorterry
Looking good! How many pounds was that?
Thank you! This one is 3.5 lbs, the one I'm doing tomorrow with heat is 4 lbs.
Shoneyboy - I've done belly bacon with Tender Quick and Hi Mtn...we prefer the Hi Mtn as it doesn't taste as salty. The first time I used TQ, I soaked it for 1 1/2 hrs and it was still very salty tasting to us, but we don't use much salt. I've only had to soak the Hi Mtn for 30 min every time I've used it.
Gersus - I like the product from my fry test!!! So I'm thinking with the smoke this is going to be heaven.
Big Andy - The 4 lb piece I did the Hi Mtn but only added additional brown sugar and I'm going to dust with black powder. Also going to smoke it with heat to IT of 155* or so, that way when hubby gets home this weekend we can try both and see which we like better - cold smoking or hot smoking.
This is after 3 hrs of maple smoke and the temp in the smoker is holding at 70* (Since we still have quite a bit of the 16-18 inches of snow on the ground and the outside temp is 40*, I did pre heat it to 100* and then turned it off.)
Okay slowed down long enough to get the pics off my phone of it finished. Haven't sliced it yet, I'll do that after Hubby gets home. So the question I have is do I slice it lengthwise or crosswise? Which is better? I slice by hand so fitting on a slicer isn't an issue.
I cold smoked this one 14 hours with maple wood and threw in about 1/2 cup of mesquite towards the end. It smells great and can't wait to try it.
This is the honey and maple syrup cured and cold smoked. All sliced and final amount was almost 3 lbs.
This is the brown sugar cured on the smoker. I decided to hot smoke this one.
All finished and ready for slicing.
Brown sugar hot smoked all sliced. Final amount was 3.5 lbs
Both taste great, just haven't decided whether we like cold smoking or hot smoking it better.
Thanks for looking!
Edited by SmokinHusker - 2/14/12 at 11:18am