- Oct 23, 2010
- 43
- 22
First time doing bacon...first time trying to cold smoke for that matter.
3 slabs. Skin Off
Belly 1: 9.0lb 9T of TQ, 9T of brown sugar
Belly 2: 8.0lb 8T of TQ, 8T of brown sugar
Belly 3: 7.25lb Sausage Maker Maple Ham/Bacon Cure (wet)
Fridge space is limited, so I vac-sealed the dry cures and used a cooler for the wet brine.
I flipped the bellies in the fridge daily and kept ice on the wet one.
9 days on the cure.
After the cure I rinsed and soaked for about 2hr. Then I patted dry.
Slabs 1 and 2 got Garlic/Onion Powder and Black Pepper on both sides.
Slab 3 no seasoning.
Into the fridge for 12 hr for pellicle to form
Then into the AMNPS with pit master blend pellets (1st time using this)
0630 into the smoke. 36 degree ambient, 48 inside smoker
Stay tuned for more updates....and the part about the cheese....
3 slabs. Skin Off
Belly 1: 9.0lb 9T of TQ, 9T of brown sugar
Belly 2: 8.0lb 8T of TQ, 8T of brown sugar
Belly 3: 7.25lb Sausage Maker Maple Ham/Bacon Cure (wet)
Fridge space is limited, so I vac-sealed the dry cures and used a cooler for the wet brine.
I flipped the bellies in the fridge daily and kept ice on the wet one.
9 days on the cure.
After the cure I rinsed and soaked for about 2hr. Then I patted dry.
Slabs 1 and 2 got Garlic/Onion Powder and Black Pepper on both sides.
Slab 3 no seasoning.
Into the fridge for 12 hr for pellicle to form
Then into the AMNPS with pit master blend pellets (1st time using this)
0630 into the smoke. 36 degree ambient, 48 inside smoker
Stay tuned for more updates....and the part about the cheese....
