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Cold Smoked (Black Cherry) Pork Loins
Today I removed the loins after cold smoking it a week. I dry cured it for about 8 days, put it a cold water bath for 5 hours the added my coating. I use a little brown sugar syrup(I just boil it) a thin coat make it sticky to hold my black and red pepper. Everyone was pleased and began...- briankinlaw
- Thread
- Replies: 7
- Forum: UK Smokers
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Apple-Brown Sugar Bacon
Today I bought 27kilos(60lbs) of Pork Belly.... We love Bacon! I Dry Cure bacon, but My wife prefers Wet Cured(brine) to the dry. I have tried to fool her, but her taste buds can always catch me. I have been curing and smoking more years than I can count. I don't claim to be a expert or...- briankinlaw
- Thread
- Replies: 8
- Forum: Bacon
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Smoked Salmon
These made a big hit in my household. These salmon filets weigh about 2kilos each. I soaked them in Dead Sea salt for 12 hours, then coated them with brown sugar syrup I made. I also used a spice I found called "Apple wood seasoning" After letting them stand in the fridge another 4 hours. I...- briankinlaw
- Thread
- Replies: 19
- Forum: Fish
