fwismoker
Master of the Pit
One of these days i'll tackle doing up some bacon....That looks so incredibly awesome words don't describe. GREAT JOB!
I could not agree more. I have loved following this thread and all of us who are newer learn a ton from it.i think this should be a sticky!!! some awesome info here!!!
Here is a recent thread where a piece of pork did not get cured. It is a great post and has some good information.
http://www.smokingmeatforums.com/t/...-or-just-cut-out-uncured-spot/20#post_1015595
Thanks for the link to that post. Looks like as long as I keep this belly cold and get through the danger zone in ample time then I should be ok from a food safety perspective.It's now Tuesday, it will be kept in the fridge until cooked Saturday, wouldn't this be OK?
Providing it's in date and refrigerated.
Will it be bacon though or would this be 'flavored' pork and not traditional bacon?
Just a thought from a beginner.
Gary
I cold smoke mine for 10 - 12 hours & a lot of times I will let it rest in the fridge overnight & cold smoke it again the next day for 10 - 12 hours & sometimes I will do it a third time. It all depends how much smoke you like & that's an individual call which is why you see the various timesAs I thumb through this long thread, I see various times and temps. Can we get a definitive gauge of time per poundage? I have a MES 30" digital. I plan to brine tomorrow. I'm gonna make 10lb belly bacon.
Basically what I'm asking is, for how long do I smoke it? I'll be cold smoking at 125 with apple, pecan, and hickory mix.
Depends on what you are looking for, smokey taste or taste and appearance. This is what mine looked like after smoking after 2 drying days and 10 hours smoking, I should have quit at 7 or 8 hours.Here is a question for ya. . . I plan on picking up my bellies tomorrow (first time) and I'm going to get them in the cure tomorrow as well. . . I was going to smoke on Aug. 9 or 10 but with the way it works out I noticed that after you cure it you left it in the fridge another 2ish days? How necessary is this?
No idea, just put the sow belly in the brine and make sure its covered, Make sure all the utensils have been thoroughly disinfected prior to using and make sure the brine covers the pork. <Looks over at Gary> You might also make sure the fridge is working.Another question. . . I keep reading about a "danger zone" what is this and how do I combat it??
BaconAnd you guessed it. . . Another question. . . Is your 34 hr cold smoke continuous or ???
The danger zone is the temperature range of 40 -140* which is the optimal temperature range for bacterial growth. Once your meat temp reaches 40* you need get it to over 140* in 4 hours or less. This is for uncured meat.Another question. . . I keep reading about a "danger zone" what is this and how do I combat it??