I'm no stranger to making bacon, I use Bearcarver's warm smoking method. But I've come to a bridge I haven't had to cross before.
When I owned a home, the night before I was to smoke, I'd take the cured meat to the cold garage and run a fan over it to form the pellicule. Now that I no longer have that space, I was considering putting it on racks outside on my covered deck overnight. There are screens in place, so no critters or bugs would get into it. But the problem is, I was counting on it being dry tonight. Yeah, it happens occasionally in the Seattle area. But no such luck.
The cured bacon is still vac packed in the fridge, but I don't have the space to set out 20 lbs of it on racks in there. So plan B would be to toss it in the freezer to wait for a dry weekend? Or do you feel that the pellicule formation is absolutely vital? If not, I could just dry them off in the morning, smoke, and hope for the best?
When I owned a home, the night before I was to smoke, I'd take the cured meat to the cold garage and run a fan over it to form the pellicule. Now that I no longer have that space, I was considering putting it on racks outside on my covered deck overnight. There are screens in place, so no critters or bugs would get into it. But the problem is, I was counting on it being dry tonight. Yeah, it happens occasionally in the Seattle area. But no such luck.
The cured bacon is still vac packed in the fridge, but I don't have the space to set out 20 lbs of it on racks in there. So plan B would be to toss it in the freezer to wait for a dry weekend? Or do you feel that the pellicule formation is absolutely vital? If not, I could just dry them off in the morning, smoke, and hope for the best?
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