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  1. rainyprincess

    Did I break my bacon?

    Yeah yeah, thanks! Here are a couple shots. First one is when I put them in around 12:30pm today after resting overnight. Second shot is after about 5 hours, halfway there I'm thinking. Smoking apple chips in cold smoker attachment at 125 on MES 30.
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  4. rainyprincess

    Did I break my bacon?

    Okay, good to know. I think I'm going to cold smoke like everyone here seems to be saying and see how we do. I'll post some pics of the process later today. Thanks!
  5. rainyprincess

    Did I break my bacon?

    I must have done three tablespoons for each of the three pound portions then and just forgot. I know I followed the instructions because I read them several times, afraid to mess up! Thanks for pointing that out.
  6. rainyprincess

    Did I break my bacon?

    Okay, so I was just following some directions I found online. Was looking at Steven Raichlen's BBQ Bible page. Said to air dry in fridge for at least 4 hours and then smoke at 170-180 until it hit 150 IT. I don't want ham. I want bacon. It's still in the fridge and I'm not smoking till tomorrow...
  7. rainyprincess

    Did I break my bacon?

    Awesome, I'm gonna smoke them tomorrow so they'll get a full night chilling in the fridge to dry out.
  8. Did I break my bacon?

    Did I break my bacon?

  9. rainyprincess

    Did I break my bacon?

    My first time curing and smoking pork belly. I used Morton's Tenderquick (couldn't find Instacure and didn't want to wait for it to be shipped) and bought a 9lb belly at Costco for about $25, skin already removed. Three pounds I roasted fresh using Gordon Ramsay's recipe with fennel, star anise...
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  14. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Yes, it's farmed Atlantic salmon and I did trim the skin prior. Do you usually trim the skin, or no? Why do you change the temp over the course of the smoke? And also why not smoke at a higher temp so it doesn't take as long? Does it keep it from drying out as much? RP
  15. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    So I know that Tender Quick is used for curing meat like bacon, but what are the benefits of using it on salmon? I was doing a hot smoke. I thought it was generally for when you are smoking at lower temps? If there are any posts you can easily refer me too that would be great too. Thanks! RP
  16. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Wade! Dude! Yes, your comments help a lot. So, I've got some questions. White sugar on salmon? Everything I read had people using brown sugar (maybe that was just for hot smoking though). Did you try both and just preferred the flavor of white? Also, as for the cold smoke, what are the pros/cons...
  17. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Yeah, I kind of thought about that afterwards. I saw a YouTube (chef tips) where the guy said he brined for 8 hours and I was tired and wanted to sleep so I did it over night. As I said, rookie mistake - ha! Live and learn I guess though. It was still pretty darn good. Just strong.
  18. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Hey, thanks! My first smoke with salmon and I figured out real quick that eating it right out of the smoker hot gives a pretty strong flavor. Probably would have overpowered your coffee. Left it in the fridge for a couple days and it mellowed out a little though. Granted, I messed it up a bit...
  19. rainyprincess

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Hey man, sorry for the delayed response. Crazy week. Thanks for the advice. I noticed on your post that you didn't remove the skin. What are the pros/cons of that? I'm guessing it doesn't dry out as badly? Less smoke? Looks like the bottom doesn't color up as much? Not sure, just guessing. RP
  20. Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

    Smoked Salmon (dry brine) Rookie Mistake! (Q-View)

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