- 270 Posts. Joined 10/2014
- Location: Lloydminster, Alberta. On the border
- Points: 69
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First try in a dry cure, but it was there when I used Pops brine, and substituted half of the brown for maple. A nice maple taste up front, and the sweet/salty/smoky full balanced flavor all the way through.
Looking good ~~ Should try doing full maple sugar and no brown sugar ~~ I find it a better end product
I do salt and cure with a dusting of spices followed by a dusting of maple sugar ~` leave for one week ... rinse ... dry for a couple of hours then re-dust with maple sugar ~~ leave for one more week then cold smoke
Subtle flavour of the maple without being sweet
Ok, the rolling update! Got the smoker finished today. Bellies are cured. One is just maple sugar/brown sugar. Number 2 is CBP onion and garlic, just a light dusting, and the third got a little molasses added. All three are in the smoke house right, with a burner running (its -30 C here now with the wind chill) Smoke courteous of the AMNPS, with maple pellets.
I figure on 6 hours of smoke tonight (its 5:30 pm now) A rest in the cooler tonight, then back in the smoker tomorrow.
Too dark for photos now, but will provide some tomorrow.
Ok, so a couple pictures.
The necessary salt test taste fry, A tad too salty for me and the missus, so a soak was necessary.
The smoke house...
And of course, the smoke house Q-View
Outside temp this morning is -28C or -18F, smoker is holding 65F with only the center ring of the burner going, at 1/2 value.
All but done. So 5 hours under light smoke yesterday, followed by 14 hours today, this is the result.
Had to slice off a little and try!!
So when I cured the bellies, I did use a calculator, and documented the values accurately. I had 2% salt, and 1.5% sugars. After the rinse (probably didn't rinse well enough) I found it salty, so did the missus. So I soaked. Now after smoking, I find the salt ok, maybe a little week. But wouldn't mind a bit sweeter finish, not much mind you. I know, probably over thinking things, after a rest in the cooler, to let the smoke balance, I think this will be really good. Next run, I may go wet brine. The Canadian bacon I did was fantastic. If I can replicate that flavor in bellies, I will be very pleased.
Thanks for following along, and the encouragement, and tips. This is a great forum, and I am happy to contribute what I can.
Thank you sir, I appreciate it. I am pleased for sure. Just need to build my mesh racks, and install shelf supports.