- Oct 6, 2013
- 16
- 10
I am new to smoking and just trying my first bacon. I am using a dry cure from the book by Michael Ruhlman and Brian Polcyn. But I am not quite sure at what temperature and how long to smoke and for. I have a MES 30 smoker with a letterbox type conversion so I can cold smoke If I want to. Now after checking on the forum there seems to be so many options I'm not sure which way to go. any suggestions greatly appreciated.
I am using pork belly about 2 1/2 kg. ambient Temps are quite warm here at the moment.
Thanks
Greg
Perth West Australia
I am using pork belly about 2 1/2 kg. ambient Temps are quite warm here at the moment.
Thanks
Greg
Perth West Australia