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Hey y’all
Have a question about cold smoking with the MES. I have the 40 Bluetooth. When cold smoking should I have a fan of some sort helping move the smoke out? I’ve noticed the smoke hangs out for a long time. Any tips or suggestions would be great.
Danny
Now that was my thought when using the brine. But my understanding is all the ingredients have been dissolved in the water equally. So no matter the weight of meat as long as it’s covered it will be cured. This is the thread I was referring to...
well that stinks!!!:( It does state that it only reads whole numbers for grams. Guess I'll have to spend another $10 bucks to get another one that reads to the .01, gave it the ol' college try! or I could bust out my scale for hand loading.
My scale should be here tomorrow so I can try a dry brine soon. I know I’ve seen this somewhere before about pops brine. But as long as the meat is covered I’m good, right? So curing 10 lbs of belly in 1 gallon will cure my bacon just fine?
Hey Y'all
here we go, the wait beings! I got a nice 10 lbs belly from Costco. Will cure for about 10 days or so maybe more depending what my schedule looks like.
Thank you! I def mixed up the nitrate and the nitrite that’s in the cures. I will get them cured today! Thank you everyone for the insight. Much appreciated!