First bacon in the smoker, along with pastrami

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Fire Starter
Original poster
Oct 27, 2013
connecticut USA
Here is a thrilling non stop action shot

Did four different variations of bacon cure based off (papa's?  Forgive me if i got the attribution wrong) bacon cure thread. Some with pepper, some with homemade teriyaki, Black pepper,  Spicy Ancho and red pepper. 

I did a little test cook of a slice of each.  It turned out good. we will see how they all play with the smoke.  

The pastrami is the same cure as i used on my venison pastrami.  My family ate 10lbs of that in less than 2 weeks. So i got a 10lbs chunk of beef pastrami started.   3lbs will be for corned beef, the rest pastrami.  I am going to start a venison batch again also.

How long do you all typically cold smoke your bacon and pastrami? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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