- Feb 2, 2017
- 30
- 11
hi all
I am new to this so be kind.
I am in the middle of brining a pork hock which will be hot smoked see my post in the pork section (I didn't realise my pizza oven can be used as a smoker!!) (presume that as its being hot smoked the brining time of 36houurs should be fine)
I also have some pork belly strips in the same brine, these are about 1 .5 inch wide, 1.5 inch high and 6 inch long (though I was sure they were 9 inches)
these I am hoping to cold smoke for bacon.
as there is only a pound of belly and they are small, how long should I brine for,
was hoping I could get away with 24-36 hours but would love to find a "calculator" to work it out
all help appreciated
I am new to this so be kind.
I am in the middle of brining a pork hock which will be hot smoked see my post in the pork section (I didn't realise my pizza oven can be used as a smoker!!) (presume that as its being hot smoked the brining time of 36houurs should be fine)
I also have some pork belly strips in the same brine, these are about 1 .5 inch wide, 1.5 inch high and 6 inch long (though I was sure they were 9 inches)
these I am hoping to cold smoke for bacon.
as there is only a pound of belly and they are small, how long should I brine for,
was hoping I could get away with 24-36 hours but would love to find a "calculator" to work it out
all help appreciated
