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Realy cold smoked bacon.
It's 31 outside now, Been smoking mine 3 days nowi have a 16 inch deep (two cmu) fire pit that I put my amns in I built a lil smoke cabin that is 4 feet tall to sit on top of the hole It's made from old stuff I found around my land including a trailer my uncle buried 30 years ago that's what I... -
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Fat side up or down
I did five slabs a few weeks ago and have seven slabs on now (31 degrees outside) I usually flip mine over the course of my four day smoke but do y'all think it makes a difference fat side up or down? -
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Freezing slabs post cure/pre smoke
Hi, Due to timing I'm not able to smoke my slabs 2 days (pelicle time) after curing like I'd have liked. Can I rinse and freeze the slabs until I'm ready to defrost them, let the pelicle form and then smoke them? It will be another two weeks before I can smoke them and I don't want them sitting... -
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Just started two more slabs
1.75% is too salty is the salt necessary for a chemical reaction with the cure? if so, what is the lowest % of salt i can go with? if not, i might do 0.25% salt i want all pork, smoke and sugar no salt taste -
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Just started two more slabs
No hogs but smoked ~9lbs for Friday - Sunday pretty much non-stop has a great smoke smell to it I have a few strips in the oven now Came to my computer to get the digging dog calculator to make the cure for my next three slabs: 1597g 1860g 1932g I like the smaller sized bellies so I can give... -
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Just started two more slabs
One is 5.1 lbs the other is 4.3 lbs I used the digging dog form calculator and my digital scale from amazon this time This is about a third of the amount of stuff I put in my first cures last year. No wonder my bacon was so salty! And someone on here used 1.75% salt so I'm going with that My... -
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2nd round of curing... no liquid
Definitely not reversed I put the same amount of sugar/seasoning as before but this time I pretty much did a "low sodium" version on salt -
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2nd round of curing... no liquid
So after my first batch of bacon I got a ton of request for orders I started dry curing a second batch and am 8 days in but I have no liquid in the bags This go round I used the appropriate amount of salt (actually a lil less than the recipe calls for) because last time I was 5x-6x over the... -
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Soaking belly post cure
https://ibb.co/FmhmSKh I need to start from the beginning and learn how to pick a belly. I want mine a little more lean than this. I sectioned it into 3lbs and 2lbs 3lbs got a spice medelly the 2lbs piece only got salt and sugar Oven is on 275 now warming up I also did cheese Gouda Pepper... -
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Soaking belly post cure
https://ibb.co/q5ng3V4 There's a big story in my setup -
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Soaking belly post cure
Woke up and took them off at 600am today. Nice smoked color. Although it wasn't hard as a brick as I've seen some other slabs. That video from Benton's that was posted here those slabs seemed pretty dry and inflexible from what I could tell. Almost like Serrano ham. Mine is still a bit "fatty"... -
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Soaking belly post cure
They were smoking with hickory pellets for about 2.5 hrs before I went to Walmart to get some cheese. I have a 12 time and half way through it caught fire and flamed up. Luckily I caught it and extinguished it. Ambient temperature was 80 when I began smoking but temp will fall to 45 overnight... -
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Soaking belly post cure
I bought that scale last night for $9 Should be here tomorrow Soaked belly for 12hrs then changed water and soaked another 4hrs I'm going to smoke it regardless now It's sitting in the fridge getting the pelicle now The next batch will be more scientific -
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Soaking belly post cure
I need to order a gram scale from Prime I'll go grab two more half slabs (they were all ~5.0lbs) and try this again being more precise this time The goal was to smoke my first belly on Friday/Saturday -
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Soaking belly post cure
Kosher salt And it was too salty test piece was like eating a saladito In the fresh water soak it goes... -
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Soaking belly post cure
recipe (5lbs belly from HEB): tsp cure #1 half cup salt half cup sugar few cracks of fresh ground black pepper handful of some spice mix from HEB (it was good on some ribs I made last summer) -
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Soaking belly post cure
My curing salt: https://www.fiestaspices.com/product/curing-salt/
