I had a great successful second brisket ever experience yesterday and now I want to try bacon. I have spent the morning reading all about hot vs cold smoke and dry vs wet brine, and am now totally confused and could use some guidance from those of you with lots of experience.
It's a nice small cut and is 2.2 lbs, about 1.5" think, skin on. From what I have read, there is a liquid brine from Pops, a nice simple method from a number of years ago, I remember seeing it this morning, just wondering if that is still a good way to start. I have Kosher salt and just ran into town and got 100g of the Prague curing salt #1 from a friend of mine who owns a sausage business.
Anyway, I'll let you gurus step up and let me know what's the simplest for a first timer. It's just above freezing here right now and will be like that for a few more months so I'm thinking cold smoke for now. I am planning on using my Kamado for this as I have it setup with an electric element with thermostat controlled temp so if the temp is better at 45-50F rather than 32, then I can dial in whatever is recommended and I was planning on smoke tray/tube with pellets but am open to other suggestions as well. I can change it back to wood/charcoal but then it's harder to keep the temps low. I have also put wood chunks right on the element, makes a nice smoke flavor.
Thank you all.
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