Thanks Todd! Yup that's exactly what I did - no sense rushing
Well the curing time was up for the CB so it was on to the next step... I rinsed the pieces off & cut each one in half just to verify that they were cured completely through to the center.
Here is a shot of the plain - it is easy to see that is cured all the way through.
I then put them on cooling racks in the fridge to form a pellicle tonight & will smoke them tomorrow. Plain on the left, peppered in the middle & hot & spicy on the right.
Updates to follow...
Thanks Kurt & I will.
I forgot to mention that you would normally want to slice off a piece of the bacon & do a fry test before forming the pellicle. Fry the slice & taste it - if it is too salty you can soak the bacon in water to remove some of the salt. Do another fry test & if it is ok move along with the pellicle formation - if not then soak it again. A few slices of potato in the water will help absorb the extra salt. I skipped the fry test because I've done this enough times with this recipe to know that it will suit me just fine without having to soak it
Here they are happily going through a 12 hour smoke with hickory Once they are done they will go back in the fridge overnight & tomorrow I will decide if I will give them another round of smoke...
Thanks Todd I haven't had any come out over-smoked either. Sometimes I like to give the bacon another round of smoke - it tastes awesome in omelets, on pizza or just by itself
I remember that Case
Pops brine will work fine to make CB I've done it that way before too & it is really convenient I just prefer the dry cure slightly after doing my CB challenge...
Ok the CB is done with the cold smoke.
Here it is right out of the smoker - took on some nice color & smells awesome!!!
I tried to enable the scratch n sniff on this but was unsuccessful
And back in the fridge they go to await my decision for their fate tomorrow...