Time for some January Bacon!

[AndyInNYC]

This is my fourth time skinning the belly - and probably the best job I've ever done. It was slightly frozen from the outdoor fridge (it's cold in NJ this weekend).

See you guys in 2 1/2 weeks with the results.

Andrew

 

[indaswamp]

I'm in...

 

[SmokinEdge]

How do you plan to smoke it once cured?

 

[AndyInNYC]

How do you plan to smoke it once cured?

Double cold smoke with apple and hickory in my maze on my grill or in the smoker (which I need to clean). It's in the 20's here, so I could just store it on the deck <g>.
Then in oven (better temp control) to cook.
Then to the deli around the corner for slicing.
Then vacuum seal in 8 oz and 16 oz packages.
Then make like Santa and fridge and freeze the rest.


Andrew

 

[Fueling Around]

Following as well.
I think you realize that curing meat cannot go below freezing temps.
Attractive with the cold outdoor temps.
I cold smoke in a gas grill here in Florida as it gives me more room. Just used up my ends from last year's batch in a mac-n-cheese for our potluck.

 

[JIMSMOKES]

I'm in too.