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Seasoning after curing and before smoking
Bought my 3rd belly to get cured up soon. All my other bacon is already gone. I also bought a whole boneless pork loin for some canadian bacon. Can I use the same dry cure that I have mixed for my canadian bacon as what I do for my belly bacon? And is it the same cure/weight ratio or... -
Seasoning after curing and before smoking
The peppered bacon half of my 10lb pork bellow sliced, and some of it fried up for bacon sandwiches. -
Seasoning after curing and before smoking
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Seasoning after curing and before smoking
All, just wanted to report back that I finished my 2nd attempt, and it worked great!! What I changed: After letting bacon sit to dry on a rack in refrigerator for a day, I think also took it out and let it dry at room temp for several hours with a tower fan blowing on it. Filled my a-maze-n... -
Seasoning after curing and before smoking
I'll try the tube on it's side to see if I can get that to work, and if not I'll get a snake tray. Should I perhaps try a fan instead of just cracking the lid? Think something like this would work? Would I put that on the left side of my rectec and blow toward the right to push the air, or... -
Seasoning after curing and before smoking
Maybe I should rig up some type of mini computer fan or something to set inside the smoker to get the air moving? -
Seasoning after curing and before smoking
Dave and Wade, thanks for the replies! Is AMNPS the snake tray? Or is that something else? I did dry the meat (in the fridge for a couple days, not with a fan) and it seemed like it had the tacky feel to it. However, I did put it straight from fridge into the smoker, so the meat was... -
Seasoning after curing and before smoking
So just an update. I smoked my bacon using the AMAZEN tube smoker inside my Rec Tec smoker. Temp was about 65-70 degrees throughout the smoke. I used CookinPellets perfect mix pellets. Smoked for about 11 hours. I let rest in fridge afterward for a couple days, then in freezer for a few... -
Seasoning after curing and before smoking
Awesome, I might try with just my amazen tube in that case and see how that works. What wood do you guys like best for smoking bacon? -
Seasoning after curing and before smoking
I saw a thread on another forum where a guy had done some temperature tests with the Rec Tec cold smoker box. Running the smoker at 180 with an outside ambient temp of about 37, his bottom shelf on the cold smoker box was 74 degrees, middle was upper 90s, and top was 120 or so. That was... -
Seasoning after curing and before smoking
No need for a fan for the cardboard box setup? Looks pretty awesome. -
Seasoning after curing and before smoking
Thanks, Wade. It should be down in the low to mid 50s at night when I'm ready to do the smoking. So with that, and with a frozen water bottle in the cold smoker box, I'm thinking I'll be able to get the bottom rack of the cold smoker box down maybe as low as 80 degrees. -
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Seasoning after curing and before smoking
450 grams kosher salt (1lb morton) 225 grams sugar 50 grams curing salt #1 (2oz, about 8 teaspoons) Of that basic cure above, I used 90 grams per 5lbs of meat (equivalent of 1 tsp of cure #1 per 5lbs meat) -
Seasoning after curing and before smoking
Sorry, that probably wasn't very clear. On both slabs, I started with the basic Charcuterie cure, which does include the curing salt #1 (along with kosher salt and sugar). -
Seasoning after curing and before smoking
Hello, First time making bacon and have been reading a bunch of threads for info. I have 2 5lb slabs curing currently. Both dry cure starting with the basic Charcuterie dry cure. 1 slab I added black pepper, garlic powder, some steak seasoning, and thyme. The other has black pepper and...
