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Use good kettle cooked chips, not the cheap crap. Go easy. They take smoke really well.

Thanks, and Yep. Definitely some variation in weight piece by piece.

Thanks. I built a 5X5 cedar cold smoke house up in the NEK with my brother in law a few years back. He's since moved to SC, leaving Old Smokey behind :( . I miss it up there (except for mud season).

Gotta be cold outside, for starters. Spread it out on a sheet pan and give it a couple hours of pecan smoke (more if you like). Another good one is smoked maple syrup to pour over ice cream!

My first post here was a bacon recipe that I tried and was asking for feedback. It was requested that I post a new thread and introduce myself. I'm 60 years old with one wife and two kids. My wife can cook but I love it more than her and so I do most of the cooking. Lucky for me she loves...

An update on this first bacon ... If it was a little heavy on the cure I'm not sure how to tell by either taste or texture. After the comments, I was expecting to be displeased by saltiness but nobody who ate some found it to be salty at all. Maybe the saltiness was offset by how sweet it...

Thanks! Like I said, I found this forum just a little too late. When I do the EQ, should I weigh and make up the brine for each individual piece or the total meat weight?

My Avatar photo is a cold smoker I built from a used wine barrel and a 1 liter Smokai tube. The black iron pipe is both a chimney and a handle for pulling the lid. I've got it mounted to a wheelbarrow frame and there are two levels inside for wire racks. I can get 10-12 hours out of 1 tube...

Wow! I'm working on my first bacon with 20 lbs and I thought I was being brave. All the best!

I started with approx. 20 lbs of pork belly (6 3.5lb pieces) - I already know I'm going to weigh everything out EQ style next time (wish I had found this forum about 10 days ago :) 5 tsp Prague #1 20 tbsp course kosher salt 20 tbsp light brown sugar 6 tbsp maple syrup 6 tbsp grape molasses 12...