Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds.
Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke!Looks great! Did you use Pops brine or did you dry rub cure it?
Lordie this look so good!
I thought you said you were doing Chops!!!!
Regardless throes chucks look great!
Freakin Cheesus!!!!
Fried (cheese)burgers... smoked and seared on the mini.