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filmtech

Newbie
Original poster
Feb 21, 2017
6
10
Georgia
Hey Y'all! I'm from around Atlanta, Georgia and just getting into making smoked and cured meats. Been cooking and grilling for years, but decided to expand my knowlegebase a bit. I've been reading the forum for a bit and excited to be able to join in now. I'm using a Large BGE and and MasterBuilt40 smoker. At some point I'd love to put a small cold smoke house on the back hill.
 
Hello and welcome to SMF from the Great white North 
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 
 
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Thank you!! About to put some bacon to cure tonight. I'll post pictures in a week when it's all done!
 
Forgot the pictures last night when I put them in the fridge. 12 hour shoot day with an hour drive on either end, so I was a bit out of it. I stayed basic for this one since its only my 2nd bacon. Used the calculator on diggingdogfarm.com to figure my cure, salt, and sugar. Used Pink Cure #1, natural sea salt, and light brown sugar. 9.8lb belly, cut in two. Going to let it cure for 7-8 days then into the smoker. I did a hot smoke last time and brought the bellies up to 160deg, but the taste was a little more ham-like. This time, I think I'm going to do a cold smoke and try to keep it under 80 deg for about 5-6 hours. I was also thinking of brushing one belly with pure maple syrup and the other one with some orange blossom honey I have left over before I smoke them.
 
Sounds like a good idea, especially the cold smoke, That way you won't render the fat from the bacon, I believe it will start doing that at 145 IT. I will be doing some with maple syrop this spring as well. 
 
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  Good morning and welcome to the forum from another beautiful day here in East Texas, and the best site on the web.                           Lots of great people with tons of information on just about everything.

        Gary
 
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