Hi, just want to share what I have been doing for the last week. Here are the recipes. You may notice that I call ham and BBB interchangeable. For everything else other than bacon I have only known ham - BBB is a new term to me since joining this forum.
Here are my recipes. These are unknown territory. I have each bag marked and later on each piece of meat is marked with an indicator.
Here is the meat in the dry brine
Here is the meat forming a pellicle and just prior to smoking
Here is the meat after smoking
It will probably be a while before having a chance to sample all of these delicacies. My plan of attack is to slice half off and fry to see how that works out. The other half I will bake as ham in the oven and see how that turns out.
One final recommendation I have is to smoke your bacon with skin on. After smoking, remove the skin and cut into inch square pieces. It really adds a beautiful flavour to homemade beans and stews. I will post a quick update when I try each recipe. Until then, I encourage everyone to try different recipes and post them to share.
In solidarity,
Skandic
Here are my recipes. These are unknown territory. I have each bag marked and later on each piece of meat is marked with an indicator.
Here is the meat in the dry brine
Here is the meat forming a pellicle and just prior to smoking
Here is the meat after smoking
It will probably be a while before having a chance to sample all of these delicacies. My plan of attack is to slice half off and fry to see how that works out. The other half I will bake as ham in the oven and see how that turns out.
One final recommendation I have is to smoke your bacon with skin on. After smoking, remove the skin and cut into inch square pieces. It really adds a beautiful flavour to homemade beans and stews. I will post a quick update when I try each recipe. Until then, I encourage everyone to try different recipes and post them to share.
In solidarity,
Skandic
