HI Everyone!
GREAT community you folks have here, there is a LOT of GREAT info! I have been smoking meats for a long time, but have always limited it to hot smoke/BBQ for yummy things like Ribs, Brisket, Butt, Chicken and so on. I just recently landed into the world of cured and smoked.
I have a Large Big Green Egg, a Superior SS2 smoker, a Weber OTS and a Weber Natural Gas to use.
My first attempt at bacon was on 1/2 a belly I bought at the butcher. I used a sea salt/sugar and spices recipe with some molasses, cured for 7 days, dried and cold smoked (around 65 ish degrees) for four hours.
My latest attempt was using the Hi Mountain BBB maple cure on the other half of that belly. Lots of pics to come for that set up.
The first round tasted pretty good, but I did not know to remove the skin so it made it harder to eat. Have not tried attempt #2 yet as it was late last night when I pulled it from the smoke.
I am really looking forward to more bacon and sausage!
GREAT community you folks have here, there is a LOT of GREAT info! I have been smoking meats for a long time, but have always limited it to hot smoke/BBQ for yummy things like Ribs, Brisket, Butt, Chicken and so on. I just recently landed into the world of cured and smoked.
I have a Large Big Green Egg, a Superior SS2 smoker, a Weber OTS and a Weber Natural Gas to use.
My first attempt at bacon was on 1/2 a belly I bought at the butcher. I used a sea salt/sugar and spices recipe with some molasses, cured for 7 days, dried and cold smoked (around 65 ish degrees) for four hours.
My latest attempt was using the Hi Mountain BBB maple cure on the other half of that belly. Lots of pics to come for that set up.
The first round tasted pretty good, but I did not know to remove the skin so it made it harder to eat. Have not tried attempt #2 yet as it was late last night when I pulled it from the smoke.
I am really looking forward to more bacon and sausage!
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