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first timer...

geoffrey

Newbie
12
10
Joined Feb 20, 2014
So first time doing bacon i have smoked lots of other stuff and cheeses but totally new to bacon and cured meats i have 8.9 lbs of pork belly dry curing now. My question is are there any tips or tricks to smoking it, also do i cold smoke it or hot smoke it kinda confused on that, another question is how long dose it sit in the cure before smoking it. Any help or advice would be awesome and much appreciated. 
 

jlh42581

Fire Starter
48
10
Joined Nov 20, 2013
10-14 days in your cure. Theres a lot of topics on this already. Scroll down and read some, youll be on it no problem.
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Welcome geoffrey! Try bacon in the search bar. When you read through a few threads you will pick up info as you go. You will find answers to questions you are wondering about and tips you may not have thought of.
 
Last edited:

dave17a

Smoking Fanatic
SMF Premier Member
900
91
Joined Dec 23, 2012
Also I suggest reading on food borne illness's, just to scare a person into doing it right. Scared me into thinking it all through real well.
Dave
 

geoffrey

Newbie
12
10
Joined Feb 20, 2014
Dave I'm using some pink cure salts and then got a basic recipe off of the internet salt, sugar, and I added some chopped garlic. But to day was the day I pull them out of the brine did a fry test and it was way to salty so I'm kinda at a stand still on what to do with it now .
 

dave17a

Smoking Fanatic
SMF Premier Member
900
91
Joined Dec 23, 2012
Soak in water for an hr and dump water at 1/2 hr. refill. fry again
 

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