Ok guys, this is my first time making bacon. I‘m planning on cold smoking it using my amnps tray with cherry dust. I’m planning on doing 3-4 6-8 hour smokes with a rest in the fridge overnight in between. I am using a basic recipe from here consisting of .25% cure #1, 1.5% coarse ground kosher salt (coarse ground is all I had), and .75% brown sugar. I put all that into a bag and mixed it well then added the pork belly and made sure the whole thing is covered in the cure mix. I’m planning to flip/massage the belly every day or other day for 10-12 days before I start the cold smoke process.
1.802Kg Belly
45.05g cure #1
270.3g salt
135.15g brown sugar
Can y’all just tell me if I’m off base here? Does this all look right?
Here’s a few pictures just because everyone loves pictures!
1.802Kg Belly
45.05g cure #1
270.3g salt
135.15g brown sugar
Can y’all just tell me if I’m off base here? Does this all look right?
Here’s a few pictures just because everyone loves pictures!