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cold smoked it for 8 hours at 60-75 degrees then turned it up to 180 till the bacon was at 95 degrees. Was a tad bit salty before I smoked it so I soaked it in water for a couple hours. Should be tasty!
Thanks for the reply. Was originally planning on 9 days. But now I think I’ll go 11 days due to the weather. -25 below at night here in Minnesota for the next couple days..
Curing pork belly with tender quick at 1 Tbsp per pound. I rubbed the tenderquick on 1 side only and realized I should have done both sides. They are about 1 1/2 inch thick in ziplock bags on day number 8 at 36 degrees. Have flipped and massaged each day. So my question is are these going to...
I'm smoking 4 butts and a brisket for tomorrow they will be done about 11 pm tonite and want to serv tomorrow about 2 should I keep them warm in a cooler with towels or reheat tomorrow???
chix @ 153degrees. ribs are done. sorry cant post pics. says image too large. cams on vga. thats the smallest pic my camera will take?. looking really good. nice color 0n chicken!! ribs look wonderful!! cant wait to dig in!!