Recent content by Delibar

Hello, all. I'm ready to smoke my dry cured bacon and the temps will be in the mid 80's tomorrow. Guessing too warm for cold smoking so do I have to Hot Smoke the bacon until a 145 degree temp is reached in the bacon? Could I just place my amps rack with dust and let the temps get to where...

Thanks Tallbm and the rest. This is exactly the info looking for and what I assumed. I do use my own cure #1 vs the packets that are provided with store bought shelf mixes. All meat weighed in grams, then use diggingdog calc to determine amount of cure #1. Smoke on!

A few additional questions: 1. Do you always have to use the recommended salt + sugar when using cure #1 for the dry rub? 2. Even when making snack sticks I have dissolved the cure #1 with a store bought mix (Willie's Snack Stick for example) I have not included salt + sugar. Is the salt and...