Should start by saying I have the Maranski book and have read most of it. Have scales, cure #1, spices, etc.
I would like to try belly and BB bacon, haven’t gone to Costco yet to buy anything.
With the dry cure, can it be on a wire rack with air flow or should it be in a bag to keep the salt that drips off with moisture as part of the “system” to keep the proportions even?
I am not a fan of real salty bacon, so what is the minimum safe level? 1.5+.25 for a total of 1.75?
On the smoking, I live in Florida, so a cold smoke is out, lol, I could probably do a medium (140-160) smoke in my pellet with an anmps tray? Thought I had an old electric in the barn, but, nope. Could probably swing a MES if recommended. I think my pellet is about 90 right now just sitting in the sun.
I have read most of the threads and will read Maranski again unless a nap gets in the way.
Thanks for any responses
I would like to try belly and BB bacon, haven’t gone to Costco yet to buy anything.
With the dry cure, can it be on a wire rack with air flow or should it be in a bag to keep the salt that drips off with moisture as part of the “system” to keep the proportions even?
I am not a fan of real salty bacon, so what is the minimum safe level? 1.5+.25 for a total of 1.75?
On the smoking, I live in Florida, so a cold smoke is out, lol, I could probably do a medium (140-160) smoke in my pellet with an anmps tray? Thought I had an old electric in the barn, but, nope. Could probably swing a MES if recommended. I think my pellet is about 90 right now just sitting in the sun.
I have read most of the threads and will read Maranski again unless a nap gets in the way.
Thanks for any responses