I'm starting this thread anew, as the brining one got a bit contentious.
For my second bacon attempt, I thought I'd try something completely different. I've seen threads where people smoked with hickory, pecan, maple, apple, oak, and mesquite. But a search came up with no peach? It's a nice, sweet smelling wood that goes great with pork, so why not? Are our Georgia friends keeping it a secret? I have a three day weekend to work with, so here goes:
Dry brined for 12 days using MTQ and a maple sugar spice mixture.
11 lbs. of cured pork belly, cut into 3 pieces. I would have done 4, but I only have 3 bacon hangers.
Brushed with a thin coat of maple syrup, and they're ready to hang.
Into the smoker. I should really think about rigging some kind of light inside here.
Raining today, so just the back end goes outside the garage door.
Got the AMNPS fired up and that sweet TBS is going good! Inside smoker temp is holding at a steady 59°.
I will give it 6-7 hours of smoke today, and again tomorrow. After that, I'll see if it looks like it needs another hit on Monday. I'm thinking that peach is such a light smoke, the third day might be needed.
For my second bacon attempt, I thought I'd try something completely different. I've seen threads where people smoked with hickory, pecan, maple, apple, oak, and mesquite. But a search came up with no peach? It's a nice, sweet smelling wood that goes great with pork, so why not? Are our Georgia friends keeping it a secret? I have a three day weekend to work with, so here goes:
Dry brined for 12 days using MTQ and a maple sugar spice mixture.
11 lbs. of cured pork belly, cut into 3 pieces. I would have done 4, but I only have 3 bacon hangers.
Brushed with a thin coat of maple syrup, and they're ready to hang.
Into the smoker. I should really think about rigging some kind of light inside here.
Raining today, so just the back end goes outside the garage door.
Got the AMNPS fired up and that sweet TBS is going good! Inside smoker temp is holding at a steady 59°.
I will give it 6-7 hours of smoke today, and again tomorrow. After that, I'll see if it looks like it needs another hit on Monday. I'm thinking that peach is such a light smoke, the third day might be needed.
