Thank you all for a great forum ! Lots of good comes from this, I hope this is some of it.
I just made my first bacon ( 26#) using the Pop's brine method. I used the recipe as written, but knocked back a little on the salt, staying towards the lower end of the recipe. Twenty days in the brine, rinsed well, 4 days in the fridge to dry out with pepper, onion and garlic on all, two slabs with chili powder added and one with a thin coat of homemade bourbon bbq sauce on it as well.
Smoke house is 30 x 30 inch 6 ft tall, one 3 " hole in the top left side for a vent and one 2" hole with a venturi smoker tube sticking in it.
My veturi generator is a 6" dia pipe with a screen in the bottom and a 2" tube sticking out near the top ( side), a small air pump to drag the smoke out and smokes a LOT. Filled with hardwood Apple Blend and Hickory, it burns for about 12 hours total.
Bacon looks a lot like the pictures everyone posts, maybe a little darker brown. (I don't have a camera yet). I will not taste it for the next 4 days cause I read all the posts about that, but......
The outside temp was 40 deg F and inside the smoker was as high as 55 deg F and as low as 30 deg F during the smoke. Smoked for 20 hours.
Will this be ok? I have some sausage and cheese and beer making experience, so basic food safety is paramount.
How do you judge a heavy smudge / smoke?
What should you use?
I built this thing so I can make the volume inside the smoker smaller in case I want to do smaller amounts. I did build it with sausages in mind, Landjäger and Krainerwürst in particular, but I had all this pork belly so...........
I'll post photo's asap.
Any questions,comments,criticisms are welcome.