Meat is in the cure, hoping for reasonable weather!
Here's the plan.
I took my beautiful 6lb pork belly out of the freezer, cut it into two equal portions and have started it in the Maple Bacon cure from Charcuterie. I also have started about 4 lbs of hocks curing also with the Charcuterie recipe. Everything should be ready to come out of the brine by this Friday night or Saturday morning. That gives me up to 24 hours to air dry with smoke day on Sunday.
The smoking plan is to hot smoke one of the bellies and the hocks to an internal of 150F. The second belly is getting cold smoked for 6-8 hrs. I also thinking I might put one of the hock pieces in the cold smoke just for the heck of it. If everything works out, I should get a nice pellicle on all pieces on Saturday then smoking on Sunday. I've read several methods of getting the pellicle done faster than air drying but I would love thoughts about using my Excalibur Dehydrator on a low heat setting to do this if I need to.
Qview will be coming,
Here's the plan.
I took my beautiful 6lb pork belly out of the freezer, cut it into two equal portions and have started it in the Maple Bacon cure from Charcuterie. I also have started about 4 lbs of hocks curing also with the Charcuterie recipe. Everything should be ready to come out of the brine by this Friday night or Saturday morning. That gives me up to 24 hours to air dry with smoke day on Sunday.
The smoking plan is to hot smoke one of the bellies and the hocks to an internal of 150F. The second belly is getting cold smoked for 6-8 hrs. I also thinking I might put one of the hock pieces in the cold smoke just for the heck of it. If everything works out, I should get a nice pellicle on all pieces on Saturday then smoking on Sunday. I've read several methods of getting the pellicle done faster than air drying but I would love thoughts about using my Excalibur Dehydrator on a low heat setting to do this if I need to.
Qview will be coming,