Last night was the 11th day in pop's brine so I pulled it, gave it a soak for about a half hour, good rinse and did the fry test
Cut it up and passed some samples around for the family to try.
After getting the seal of approval, stacked it on the cooling racks and let it sit until tonight in the fridge trying to get the pellicle
Never done a pellice before, so I hope I got it close. Got it cherry seasoned, yes this seasoning is my new addiction. Love the flavours it imparts.
Unfortunately, I was 2 hrs in to the smoke before I realized I had forgotten to season the meat. Opted for a pecan and cherry smoke for this batch.
I have another 4# in the fridge that I was foing to do in a sugar maple/apple smoke tomorrow night.
I do have one question though. Someone posted their bacon and had cold smoked it twice, and my apologies for forgetting who it was. But if I cold smoke it tonight and opt for a second smoke, can I split the batch, and maybe with the second smoke, try a warm smoke and bring the IT to 150? Or does the second smoke have to be a cold smoke as well?.
Hope to have more pics in the morning. Thanks for looking.