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belly in the smoke - first attemp Q-VIEW
After 12 days in Pop's brine and 2 days drying in the icebox, I put the smoke to my pork belly. The meat as it came out of the bag. The meat as it came out of the cure. Used Pop's recipe except I substituted maple syrup for the granulated sugar. The setup. ammo can mod Connected to...- jdwalker
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- Replies: 13
- Forum: Hot Smoked Bacon
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a little bacon advice please
I took my belly out of Pop's brine today (day #12). I cut into it and this is what I saw. details are: 5.1 lb previously frozen skin off belly Pop's brine except I substituted maple syrup for the white sugar. completely submerged sandwiched between two cooling racks to ensure full contact...- jdwalker
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- Replies: 5
- Forum: Hot Smoked Bacon
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greetings
hello all, My name is David and I live in Athens, GA. I have been hot smoking meats for several years using various equipment. It is my newfound interest in cold smoking that led me to discover this outstanding forum. I have been doing a fair bit of research here and have been thoroughly...
