Smoking D I had always used a dry cure until this. I have to tell you that I probably will be doing wet cure from now on.
The method that I used is Pop's wet Cure:
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
The only modifications I made was to put whole pepper corns in the brine. I used the lower amount of salt (1/3 cup)/gallon. We don't like our bacon to salty or too sweet. I am doing a true cold smoke on the BBB and the belly. 6-8 hours of smoke with no heat over three days. For a total of 18-20 hrs of smoke. The Canadian bacon was cold smoked for 6.5 hrs with the rest of the bacon. Then last night I smoked it again with heat 170-180 until the IT was 145 (I actually goofed and let it go to 155.) Since this is for gifts I wanted it to be fully cooked. It turned out great, but a bit on the dry side. Wished I'd got it out at 145. I did inject the loins with brine since they were over 2" thick. I brined all the bacon at the same time. The BBB and Belly bacon still need more time on the cold smoke, which they will get tonight. This bacon will need to be cooked prior to eating. I am trying to keep the internal temp of the smoker at 65, but that's hard with a propane smoker when its 17* outside! For smoke I am using the 18"
AMNTS. Love that thing, thanks Todd!
