- Dec 8, 2007
- 31
- 10
In continuation from my last thread. My wet cured bacon is all done (6 days), dried and ready to be smoked. I will used DeeJays method since Im using his recipe. I took a little piece off and cooked it to test for saltiness. It's not salty at all so Im good to go. If it was salty I would soak it for a few hours in fresh water.
Bellys are out and drying.
The smoker is heating up to 140 degrees. Im going to put the bellys in for an hour and then I will hit it with smoke. I want the meat to be nice and dry during the smoking. Im going to use hickory and maple. I'll post the finished product when it's done.
And it all smoked. 1 1/2 hours/no smoke at 140 degress to dry it and then 140 with heavy smoke for 8 hours until it hit 130 internal. Came out great. Next time I will add some extra salt to the wet cure. The salt is barely noticable and the maple syrup tastes yummy. A good run.
Ill post the dry cure next week when Im done smoking it.
Bellys are out and drying.
The smoker is heating up to 140 degrees. Im going to put the bellys in for an hour and then I will hit it with smoke. I want the meat to be nice and dry during the smoking. Im going to use hickory and maple. I'll post the finished product when it's done.
And it all smoked. 1 1/2 hours/no smoke at 140 degress to dry it and then 140 with heavy smoke for 8 hours until it hit 130 internal. Came out great. Next time I will add some extra salt to the wet cure. The salt is barely noticable and the maple syrup tastes yummy. A good run.
Ill post the dry cure next week when Im done smoking it.