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http://theelliotthomestead.com/2014/10/homemade-bacon/
I came across this the other day. Would the finished product need to be hot smoked since the lack of cure #1? Can it be cold smoked due to the high salt content removing the moisture?
Tired of remembering my equations that worked with my scale, I typed these up and laminated them. Doing the same with my recipes so they last a life time!
Ground up a nice mix of lean pork/beef at a 50/50 ratio. Added some AC Leggs Old Plantation seasoning as well as some cure #1. Ran a 10lb batch making a 8 lb log and 2 lbs of stix. Finished the log off in a water bath which was a first in a fibrous casing. I know a little water entered the...
Has anyone used this heating element until they get a concrete plan of their smoker down pat? Seems like it would work well being that its adjustable in temp range. Thanks...