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Recent content by bbqpork
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Here is are the proportions for the salts to cure bacon. These percentages are percentages of meat weight:
2.25% kosher salt
0.25% pink salt (Cure #1)
You can also add other things, like pepper, brown sugar, even maple syrup depending on how you want to flavor the pork belly. Once you smother...
Hi everyone!
I will be smoking some bacon that I have been curing. I unfortunately don't own a cold smoker, but can maintain a temp of around 190-200 degrees in my offset smoker. I'll have some room in the smoker for something else (probably around 15 inches or so of surface space) and would...
I just bought a Brinkmann offset horizontal smoker and am new to smoking. Very excited to learn more about smoking techniques! Mainly interested in homemade bacon, briskets and sausages!