- Sep 30, 2008
- 27
- 12
So My wife is on her way to go grab me a belly from Costco I’ll be putting into pops brine for 7-10 day. Followed by a rinse and back in for 3-4 days for pellicle.
This will be my first bacon and first cold smoke. Equipment is Louisiana pellet grill, some metal jerky racks, and a cheap Amazon smoke tube. Is the tube alone enough to provide both the heat and smoke. What is the best way to monitor internal smoker temp. I’m also trying to decide between Dave’s dust and straight pellets to get the longest smoke time. I’d like to go at least 24hrs but I know at some point I’m gonna miss a reload is this okay ?
Also when is the time to spice or coat the belly most of this will be a regular bacon but I’d like to do one slab with a pepper crust
Thanks in advance for any advice
This will be my first bacon and first cold smoke. Equipment is Louisiana pellet grill, some metal jerky racks, and a cheap Amazon smoke tube. Is the tube alone enough to provide both the heat and smoke. What is the best way to monitor internal smoker temp. I’m also trying to decide between Dave’s dust and straight pellets to get the longest smoke time. I’d like to go at least 24hrs but I know at some point I’m gonna miss a reload is this okay ?
Also when is the time to spice or coat the belly most of this will be a regular bacon but I’d like to do one slab with a pepper crust
Thanks in advance for any advice