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My Cold Smokers
This is what i use for cold smoking just old BBQ they are not the best but they are all I have. Hopefully some day I will be able to get something better -
Cured and Smoked Back Bacon
Made with a dry cure 1/2 Cup Dark Brown Sugar 1/2 Cup Kosher Salt Rub cure on pork loin put in ziplock bags. Place in container in fridge for 12 days. Flipping everyday after 12th day remove from bags and rinse under cold water to remove excess cure. After rinsing well. Soak in cold water...- allen r
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- Forum: Blowing Smoke Around the Smoker.
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