So this will be my first attempt at bacon with pops brine (lo-salt). The pictures are at 14 days in the cure after rinse and drying. I just popped them back in the fridge to form the pellicle and will smoke them Sunday. Now I do have a few questions:
1.) I was a bit concerned as I cut a little bit of fat off of one and noticed how red/pink the meat was still. I thought it was supposed to be grayish all the way through? Can anyone help me out?
2.) Also, who cold smokes vs hot smokes? Temps are supposed to be in the 80s and I did notice pops hot smokes. What I cant figure out is what temp he uses. Plan to use the AMPNS. Do I need to worry about 40-140?
3.) When do you add your spices? Just before smoking or before the pellicle forms?