>Looks awesome..... I'm gonna try and cold smoke my bellies
>around or below 70 deg. F... That will be touch and go....
Dave, do you do just a long cold smoke, or do you also hot/warm smoke?
Oh man the pictures are making me hungry for bacon. I wish I had the right kind of smoker to be able to make my own.
Yep, was thinking the same thing: http://www.smokingmeatforums.com/newsearch?search=cardboard+box+smokerA cardboard box and the AMNPS and you are in business..... No fancy smoker needed....
I just use Morton tender quick, brown sugar, black pepper corns. Dry cure for ten days. Originally used pink salt and had trouble keeping the salt levels equal from the thick side to the thin side of my bellies. Found that with this homemade bacon, it needs to be cooked a little slower had a tenancy to burn easily. Just new to the site, love it already!
Yikes, not again.I was gonna smoke the bacon today BUT.... dust storms are a blowing now..... fires are growing... maybe tomorrow....