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Pork Loin equilibrium brine failed me?
I’ve been using the equilibrium for curing bacon for quite some time so am comfortable with it. This time I tried to make peameal with a loin. Lots of garlic, mustard seed, cloves, bay leaves. But I’m not happy with the results. I’m concerned with how it looks. Too gray on the edges. 10 days...- jbchurchill
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- Replies: 8
- Forum: Food Safety
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Smokey Bacon?
I do Pop's brine on my pork belly and really love the results. When I hot smoke using applewood on a Trager, on smoke setting (~160 degrees), after 4-5 hours, the bacon comes off and has a nice, smokey smell. However, after slicing and freezing, the re-opened bacon has lost that smokey smell...- jbchurchill
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- Replies: 13
- Forum: Hot Smoked Bacon
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Maple or Hickory smoke for bacon???
I goofed and forgot to order applewood chunks. I have some really nice maple and hickory... just finished a 10 day pop's brine on some pork belly and need to hot smoke tomorrow. I've never done maple or hickory for bacon. Any recommendations?- jbchurchill
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- Replies: 10
- Forum: Woods for Smoking
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Greetings!
I'm here to do more smoking - pork, beef, chicken, duck, cheese, sausage, fish, veggies, and ???? I once had a smoked trout that was awesome! Big fan of bacon; No doubt you know that it is the vegetarian cross-over meat. As in I don't eat meat except for bacon. Done a bit of smoking with my...- jbchurchill
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- Replies: 3
- Forum: Roll Call
