- Joined Jan 29, 2015
On the 7th day, God gave us bacon. That looks great!
Well never dumped nuthin. Just reading. After 12 days, juice is absorbed.
Different pieces of meat reabsorb different amounts of the juices.
If you cure for 8, 10, 12, or 14 days, or whatever proper length of time, whatever is left is left.
The important thing is to not dump it out until your curing time is over.
Once the meat is cured, it's no longer needed.
Does the rind (as we call it locally) affect the taste? Or perhaps the time it needs to be smoked? Perhaps I should try both ways?U don't have to take it off some like it some don't. I take it off because we don't care for the rine as we call it here in the south. I do make cracklings out the skin.
If you want to eat it, leave it on or smoke it separate.
Does the rind (as we call it locally) affect the taste? Or perhaps the time it needs to be smoked? Perhaps I should try both ways?
I don't think Gary will mind if I take this one:
Looks pretty good to me Gary. one question: I watched an experienced fellow on YouTube cold smoke his pork belly at 80 degrees F. for 4 hours only. He stated that 4 hours is all he needs but a longer period is a personal choice. You smoke at 125 for a much longer period. I tried the 80-90 degrees and the smoke infusion was OK for me but I was thinking more on the texture of the belly after the 4 hours at 80 and how it might compare to the 125 that you do. Personally, I wasn't satisfied with the cooked texture on it. Have you ever tried cold smoking at a lower temp?