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K
To pellicle or not to pellicle?
Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking. They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption. Recently I have seen some well respected... -
K
How much weight it lost from curing and smoking
If I want to end up with 2 pounds of cured smoked bacon how much should the raw meat weigh before curing and smoking? I am dry curing and hot smoking till internal temp is 150f.- Kyleblun
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- curing bacon weight loss
- Replies: 13
- Forum: Hot Smoked Bacon
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K
Smoked gammon/ham exterior very dark
I have decided to make a gammon/ham for Christmas this year, so I made a test one recently and had some friends over for an early Christmas dinner. We call it gammon on my side of the world so I will refer to it as gammon from now on :emoji_grin: I used the equilibrium dry-cured method and... -
K
Taking meat off the smoker before it hits the target temperature
Due to the fact that meat continues to heat up after it comes out of a heat source, should I be aiming for a temperature lower than the actual target temperature?- Kyleblun
- Thread
- Replies: 3
- Forum: General Discussion
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K
Do you need to separate the point and flat for making pastrami?
Hi I have been looking at Pastrami recipes and some tell you to separate the point and flat before curing and some say to keep the brisket whole. Which is the best way? -
K
Pastrami recipe recommendations
I am planning to make my first pastrami soon. Please let me know your preferred recipes. -
K
Salt and sugar percentage by weight preference
I am planning to start curing a pork belly to make bacon this weekend. Some members have given me their recommendations on salt and sugar percentage by weight of the pork belly which I appreciate. Please can you let me know your personal preference or experience using certain ratios. I'm... -
K
Recipe recommendations for maple cured bacon
I want to make maple syrup cured bacon which will be smoked with apple wood. Any tried and tested recipes would be greatly appreciated. -
K
First time doing an equilibrium cure
This is my first attempt at curing bacon. I followed this recipe below: Ingredients Pork Belly For the cure (dry rub): 3 oz Prague Powder #1 28 oz Kosher Salt 17 oz Brown Sugar Instructions: Using a scale weigh the ingredients accordingly and mix together kosher salt brown sugar, and Prague...
