Snow started around 9am here and now have over 20"....lots of wind too....so perfect condition to smoke some back bacon. HA
Method used from bearcarver but with a few small changes.
1TBS of Homemade Morton substitute (see below), 1TBS of brown sugar per pound of meat
1/4 cup of maple syrup per bag
cure length is 1 day per 1/2" of meat....plus 2 days for good measure (ex: 2" thick piece of loin would be 4 days plus 2 = 6 days minimum)
in the smoker for 1 hour at 150f
add smoke and bump to 200f until 140f internal.
More pics to follow! even had snow in the smoker!!
**Morton homemade substitute
1 pound pickling salt
8 ounces granulated sugar
2.4 ounces Cure #1
**
Sbishop
Method used from bearcarver but with a few small changes.
1TBS of Homemade Morton substitute (see below), 1TBS of brown sugar per pound of meat
1/4 cup of maple syrup per bag
cure length is 1 day per 1/2" of meat....plus 2 days for good measure (ex: 2" thick piece of loin would be 4 days plus 2 = 6 days minimum)
in the smoker for 1 hour at 150f
add smoke and bump to 200f until 140f internal.
More pics to follow! even had snow in the smoker!!
**Morton homemade substitute
1 pound pickling salt
8 ounces granulated sugar
2.4 ounces Cure #1
**
Sbishop
