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  1. sub-80

    Cold smoking bacon questions

    Pellet or dust? Not that it matters...just curious... Do you light one end or both?
  2. sub-80

    Anyone experiment with cures?

    Double post-- sorry
  3. sub-80

    Anyone experiment with cures?

    And the chipotle-honey cure:
  4. sub-80

    Anyone experiment with cures?

    Here is the basic cure:
  5. sub-80

    Anyone experiment with cures?

    So what you're saying is you could tell us...but then you'd have to kill us :biggrin:
  6. sub-80

    Anyone experiment with cures?

    I began curing 10 pounds of pork belly today. Put cure#1 on the entire belly and then cut it into quarters. I did take pictures but I'm posting from my phone right now so I can't share them just yet 1. Basic cure...kosher salt, brown sugar, and crushed black pepper 2. Kosher salt, brown...
  7. sub-80

    Cold smoking bacon questions

    This will be a 'skin-off' cure and smoke...I appreciate that insight...makes sense.
  8. sub-80

    Cold smoking bacon questions

    I do agree...it was my fault for not mentioning the cure#1. To me it's so obvious that I forget to mention...so I go right to the other flavor cure ingredients. Picking up my belly now...so if any have a great cure idea, now is the time...they will be sealed tonight.
  9. sub-80

    Cure- Vacuum sealing?

    Thanks for the replies...I thought vac sealing was ok, but it's good to hear it confirmed.
  10. sub-80

    Cure- Vacuum sealing?

    I'm picking up my belly to begin curing today. It's going to be at least a 10lb slab (hopefully bigger). I will cut the belly in sections. This will allow the proper size for vac sealing...and it will also allow me to experiment with different flavors in the cure. So if it's too big...just...
  11. sub-80

    Cold smoking bacon questions

    My cure had, and will have this time, the proper cure#1 ratio per the belly weight. I should've mentioned this before. I know some cure without nitirite...I don't desire to.
  12. sub-80

    Cure- Vacuum sealing?

    I know some just wrap the bellies after putting the cure on...others leave the bellies in an air-tight container. I vacuum sealed my first bacon cure...is this ok? The reason I ask is some like to drain the liquid that results daily and re-cure daily (or add salt anyway). When I vacuum...
  13. sub-80

    Cold smoking bacon questions

    I'm also curious about your longer cold smokes... I've read long cold smokes can create a tough, undesirable exterior. Some Say it's too chewy...curious about your experiences with the final result of long smokes...have you noticed this? Also curious about the fat rendering. If a cold smoke...
  14. sub-80

    Cold smoking bacon questions

    Thanks for the reply alblancher...appreciate it! As for the cure, I'm thinking of trying a couple different varieties. I haven't decided yet, but I have to soon if a finished product is going to be ready to give to my dad on Father's Day. My first hot smoked bacon was kosher salt, brown...
  15. sub-80

    Cold smoking bacon questions

    Cold smoking bacon questions Ill be undertaking my second attempt at home-smoked bacon soon. First attempt was hot smoked in a Stumps (took about 3 hours until internal temp of 145-150 was reached). Good results. This will be my first attempt at cold smoking. I'll be using the AMZN Pellet...
  16. sub-80

    AMZNPS Cold Smoked Cheese

    Is there any reason why these racks are necessary? Just curious. I was just planning on placing the cheese right on the kettle grill rack. Of there is a reason this shouldn't be done, I'd like to know...thanks..
  17. sub-80

    What have you cold smoked on a Weber kettle?

    Thanks Todd! But is closing the bottom vents necessary? Or is it just a choice? I thought I would keep them both open the entire time. I realize this may burn the pellets a bit faster...but I would be assured a consistent stream of fresh smoke...
  18. sub-80

    What have you cold smoked on a Weber kettle?

    First time poster...long time reader.... My A-MAZE-N Pellet Smoker will probably be arriving this week. I'll begin curing some belly tomorrow...want to give the old man some cold smoked bacon for Father's Day (I think I'll give him some smoked cheese as well...though he'll have to wait a bit...
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