Hi all, I bought a 13.5 lb belly from whole foods and cut it into 3 slabs. I am using pops brine for 1 and dry curing the 2 smaller slabs as we speak. I wanted to see the difference in flavor, if at, between the two methods. I have a few questions though.
1: I vacuum sealed the two dry curing slabs, not super tight but got all the air out. It seems like that is ok, but I'm not sure as the brine that forms might not be able to move around as much. Anyone else dry cure this way?
2. I don't have a vertical smoker but I have a horizontal fire box type that I retrofitted with a burner and can cold smoke with. Also added deflector plates so I get even temps. I can't hang the baco in there as there's not enough room. Is it ok to smoke it on the racks?
3. I have hickory, cherry, and pecan to use as well as mesquite but that's out as its a strong flavor and don't want to overpower it. What combo has provided good results,I've never used cherry but want to give it a shot maybe with hickory. Anyone use this combo? Or a combo of any of the above? How'd it turn out?
I have read a ton of threads as well as Ruhlmans section in charcuterie about it but he assumes that nobody owns a smoker hahahaha so his write up is a little different. Thanks for all the write ups they has helped a lot. Any and all advice is welcome and if anyone has questions on brewing let me know. That is my other guilty pleasure but the 2 go hand in hand. Nothing like having a home brew with some home made Q. Can't beat it.
1: I vacuum sealed the two dry curing slabs, not super tight but got all the air out. It seems like that is ok, but I'm not sure as the brine that forms might not be able to move around as much. Anyone else dry cure this way?
2. I don't have a vertical smoker but I have a horizontal fire box type that I retrofitted with a burner and can cold smoke with. Also added deflector plates so I get even temps. I can't hang the baco in there as there's not enough room. Is it ok to smoke it on the racks?
3. I have hickory, cherry, and pecan to use as well as mesquite but that's out as its a strong flavor and don't want to overpower it. What combo has provided good results,I've never used cherry but want to give it a shot maybe with hickory. Anyone use this combo? Or a combo of any of the above? How'd it turn out?
I have read a ton of threads as well as Ruhlmans section in charcuterie about it but he assumes that nobody owns a smoker hahahaha so his write up is a little different. Thanks for all the write ups they has helped a lot. Any and all advice is welcome and if anyone has questions on brewing let me know. That is my other guilty pleasure but the 2 go hand in hand. Nothing like having a home brew with some home made Q. Can't beat it.
