Yesterday,I cut off the skin and got the pieces in Pop's brine.
Originally, I wanted to dry cure half of it, but that would require a digital scale.
I'm going to give it 14 days in the brine and then move forward from there...
Paid 3.19 here. As you have seen, meaty as can be. 3.19 per #. Rubs, brine, which is nothing, pellets for cold smpking avaridged 3.64 a #
Good job. Don't be afraid of dry cure!
Sounds good to me. There is two schools of thought, smoke with the rind and remove the rind after smoke, or remove it prior to the smoke. One way you get a good piece of sow belly for the bean pot, the other you get more smoke on the bacon.
Took the belly out of the brine last night, which gave it about 12 days in. I rinsed it, patted it dry and did the test fry. It wasn't too salty at all, in fact, I could have used a little more salt.
I trimmed it a little more and put some cracked black pepper on both sides of half it the belly then stuck it back in the fridge overnight.
I'm preparing the smoker. I'm using my old BBQ Grillware propane unit as a cold smoker. I'm trying to figure out the best way to position the 5x8 AMNPS. I took two photos of the only ways I can think to do it and wanted to ask of you which would be the best, or if there is another configuration. I plan to put some ice in the metal bowl.
In this photo I sat the AMNPS on top of the burner. The burner will not be used. There are several holes around the burner allowing for air flow.
In this photo, I sat the burner catty corner across the opening above the burner.
I'm open to any suggestions..
I like to wrap it tightly in plastic wrap to keep any good tasting fumes from escaping!!!!
Got a dedicated beer fridge in the basement, and kids pop. Haven't had an issue, putting on cooling racks or just fridge racks even on cure, just fine, no bags. Just don't put your water glass in there. Don't liked smoked water really