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  1. sub-80

    Anyone experiment with cures?

    Thanks Martin... I was pleased with the results...and the color
  2. sub-80

    Anyone experiment with cures?

    First cold smoked bacon completed... Used my own version of Todd's pitmaster's choice...2:2:1 ratio of maple, cherry, and hickory...smoked for 7 1/2 hours...did sample a little...very pleased
  3. sub-80

    Anyone experiment with cures?

    First cold smoked bacon completed... Used my own version of Todd's pitmaster's choice...2:2:1 ratio of maple, cherry, and hickory...smoked for 7 1/2 hours...did sample a little...very pleased
  4. sub-80

    Set-up for hot smoking with a-maze-n smoker for Weber Kettle

    Thanks Pops... I know Todd warns of the AMZN being directly above (would never do this anyway) or adjacent to the hot coals...and the need to build a heat shield between the heat and the device. I probably should've been more clear, but I was curious what sort of heat shields people have used...
  5. sub-80

    Set-up for hot smoking with a-maze-n smoker for Weber Kettle

    I'm a recent proud owner of Todd's AMZN pellet smoker. I've used it to cold smoke cheese last weekend and I'm cold smoking some bacon tomorrow. At this time I only have my weber kettle or weber genesis to use. The kettle is what I used for the cheese...and what I'll use for the bacon. I...
    • sub-80
    • Thread
    • Replies: 3
    • Forum: Pork
  6. sub-80

    Anyone experiment with cures?

    Update...took bellies out of their seals today for the fry test. I was very pleased win each one...and extemely excited to smoke them tomorrow. They are soaking now...rest in fridge tonight. The flavors REALLY stood out. The chiptole/honey bacon turned out great. I was probably most pleased...
  7. sub-80

    Hickory-Smoked Maple bacon: with Pix

    I think that color is just fine...looks awesome Kevin! Thanks again for the qviews. I wish a I had a similar set-up to hang the bellies. Mine are going to the smoke very soon on my kettle...laying flat. There has to be an advantage to hanging...
  8. sub-80

    Cure- Vacuum sealing?

    I know vac sealing can speed up marinades on various meats. Can the same be said for vac sealed pork belly cures?
  9. sub-80

    Hickory-Smoked Maple bacon: with Pix

    Looking great Kevin! Thanks for the detailed pictures!
  10. sub-80

    How to avoid over smoking bacon? Cold smoke...

    Agreed Martin...flavor is the most important end goal. And I suppose when it's sliced you don't notice the exterior as much anyway. The selfish side of me wants it to look beautiful like the ones I've seen...the take a picture and show the old man on fathers day (this is where your sliced...
  11. sub-80

    How to avoid over smoking bacon? Cold smoke...

    Thanks JJ and DDF Maybe I should just light the one end and go for shorter times to start. I guess you can always add smoke, but it's harder to take it away. And I think I'll stick with the milder apple for this round of bacon too... I know most purests in the bacon smoking world seem to...
  12. sub-80

    How to avoid over smoking bacon? Cold smoke...

    My bellies have been dry-curing for 4-5 days now...so smoking isn't far off. I know the 'how much smoke' question is a subjective one. Some like it really smoky...others want to taste the smoke but not have it overpowering the bacon. I'm probably in the latter group. Perhaps I'm thinking...
  13. sub-80

    Better grill option for cold smoking baconSmoker - Weber Kettle or Weber Genesis s330?

    I don't have a smoker, so I'm doing my bacon on one of my Webers. Many have already informed me the kettle would do the job fine (using AMZN pellet smoker). My new Weber Genesis has the larger cooking area though. The smoker box will be the only source of heat/smoke. Has anyone cold smoked...
  14. sub-80

    Best wood for bacon

    What is the rule of thumb for maturing the bacon post-smoke...how long? Thanks...
  15. sub-80

    Best wood for bacon

    Thanks! I guess I can make my own Pitmaster's Choice mix then...I think I just might for this bacon. I wonder if it's equal parts of each...
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