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Recent content by geoffrey
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This is my first batch
That was the start
And the end.
I used a standard rub cure pink salts,salt,sugar let them set in there for 9 days soaked them for a whole day- they were to salty on the fry test- then hung them in the garage for 24 hrs then popped them in the smoker.
Here in oregon I pay 3.98 to 5.50 for pork belly from a local butcher. The local Mexican market dose 3.98 lb and then it just goes all over from there.
I'm from oregon been smoking for about 6 years have smoked a lot of stuff but the info, tips, and tricks on this site is are just amazing people on here are super nice and ready to give there info up to help somebody out. Can't wait to explore this more and see what new things are guna be...
Dave I'm using some pink cure salts and then got a basic recipe off of the internet salt, sugar, and I added some chopped garlic. But to day was the day I pull them out of the brine did a fry test and it was way to salty so I'm kinda at a stand still on what to do with it now .
So first time doing bacon i have smoked lots of other stuff and cheeses but totally new to bacon and cured meats i have 8.9 lbs of pork belly dry curing now. My question is are there any tips or tricks to smoking it, also do i cold smoke it or hot smoke it kinda confused on that, another...