Toggle sidebar

Recent content by mark1615

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mark1615

    Pellicle on bacon.....

    Perfect.  I've been able to keep it at 60-80 degrees.  I'm going to have to figure out a solution for the summer when outdoors temps are in excess of 100. 
  2. mark1615

    Pellicle on bacon.....

    Is there a minimum temperature for cold smoking?
  3. mark1615

    Pellicle on bacon.....

    We are actually an artisan cheese manufacturer so we are just starting a program of feeding our whey to the hogs.  The bellies I am smoking now I bought commercially but I am really interested to see the difference when we start working with the bellies from the hogs fed our whey. Thanks for...
  4. mark1615

    Pellicle on bacon.....

    I cold smoked yesterday and am doing more today.  Any thoughts on how to package it after smoking?  FYI, I got about an 80% yield from original weight of the bellies to the final weight after smoking.  This is a number I want to track this stat as I do more so I can an idea of what to expect. ...
  5. mark1615

    Pellicle on bacon.....

    I am cold smoking right now.  Any advice on the best way to package after I am done smoking?
  6. mark1615

    Pellicle on bacon.....

    Thanks.  I have the skins on now but I am going to remove them before forming the pellicle  In the future, if I remove the skins before curing do the same timetables apply? 
  7. mark1615

    Pellicle on bacon.....

    Thanks Martin.  Does 8-10 hours with apple wood sound reasonable?  This is my first time with cold smoke. Why do you remove the skin before the cure?  Does it impact flavor?  Does it impact the time to cure?
  8. mark1615

    Pellicle on bacon.....

    One more question:  Is there a standard yield calculation for pork bellies to bacon?  In other words, how much final product will a 10# yield after curing, smoking, and skinning?  
  9. mark1615

    Pellicle on bacon.....

    First post.  My bellies are now cured (used Martin's calculator) and ready for the cold smoke.  A few questions: 1. Do I rinse them first and then let them form a pellicle? 2. Should I smoke them with the skin on or off?  What are the benefits of one way or the other? 3. Do I do anything else...
See more
Top Bottom
Back
Clicky