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  1. jakeanderton920

    First Bacon Attempt - Suggestions Appreciated!

    So, the cure I picked up from the local butcher works out this way: 4lbs (64oz) of water to .5lbs cure and .5lbs cure to 5lbs of meat. So, this being said, could I follow Pops Wet brine, but substitute the cure he uses for my own even though the amount in his recipe is less than the butcher is...
  2. jakeanderton920

    First Bacon Attempt - Suggestions Appreciated!

    Agreed. I only intend to do a single pound three different ways to see what I like. Then work on the rest of it.
  3. jakeanderton920

    First Bacon Attempt - Suggestions Appreciated!

    Yes, I have seen Pops recipe and that is at the top of my list to try.   Any preference on wood, hickory, apple, mixture and what is the best temp for cold smoking these? 55lbs of prok belly is not a typo. I decided to buy that amount because I received a much better price, it came to $1.89 per...
  4. jakeanderton920

    First Bacon Attempt - Suggestions Appreciated!

    So, I have bought a pork belly, roughly 55 lbs, and am going to get it into a brine starting next week. I am looking for some advice on the brine (dry/wet) and any curing techniques to get this baby started off on the right foot. Thanks.
  5. jakeanderton920

    Too Cold to Cold Smoke?

    Thanks Al. My grandparents live in Highlands Ridge, which is why I ask. I did some lox two weeks ago and it turned a little too smoky, after a 10 hour smoke. The WSM was in the sun and the temp inside the smoker was up to about 60 degrees. This was all in the high 30 degree weather.  I think I...
  6. jakeanderton920

    Too Cold to Cold Smoke?

    Thanks for the ideas. Someone suggested using a 100 watt bulb as well to get the heat up. Generally, what are good temp ranges for Salmon(Lox): Cheese: Bacon: Thanks. Smokin'Al, you in Highlands Ridge by chance?
  7. jakeanderton920

    Too Cold to Cold Smoke?

    Living in MN, things can get a bit chilly. Yesterday's high was 18. I have the AMNS and am using a 18.5" WSM. Does anyone have any tips on trying to cold smoke in freezing temperatures or how to get the heat up to 40 degrees? I am going to try to do salmon, cheese & bacon soon and do not want...
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