Need an opinion

Discussion in 'Bacon' started by haywire haywood, Feb 22, 2015.

  1. haywire haywood

    haywire haywood Smoke Blower

    This just came out of a the fridge after a week with the Hi-Mountain buckboard bacon cure on it.  It doesn't look evenly colored which I take as not cured completely.  Should I go ahead and smoke it, or cure it longer?

     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is normal. The spots are from touching the bag and oxidizing differently. The color will even out as you smoke it.
     
  3. haywire haywood

    haywire haywood Smoke Blower

    Ok, thanks... [​IMG]
     
  4. dave17a

    dave17a Smoking Fanatic

    [​IMG]
     
  5. haywire haywood

    haywire haywood Smoke Blower

    Thanks.  I cold smoked it at about 90-110 for about 4 hours and it turned out better than the others I've done at 70ish.  Just ordered an AMNPS and 2lbs each of pitmasters and apple to try.  I need to quit futzing around and build a more permanent smoker.

    Ian
     
  6. Where are the pics ?

    Gary
     
  7. haywire haywood

    haywire haywood Smoke Blower

    Please accept my most humble apologies... :)


     
    gary s likes this.
  8. Now that's better looks great   [​IMG]

    Gary
     

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