Recent content by flyers37

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  1. flyers37

    Dry cure problem

    I'm using cure #1. And it's the basic cure salt sugar and the curing salt. Last time I had plenty of moisture in the bag this time not so much
  2. flyers37

    Dry cure problem

    Just wondering if there's anything I can do. I have the bellies in the fridge curing however there's hardly any water/moisture in the bags. Is there anything to do or is everything ok and just go through the process. Thanks
  3. First go at cold smoking bacon

    First go at cold smoking bacon

    • flyers37
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  4. flyers37

    First go at cold smoking bacon

    Well this is the first and hopefully many more of cold smoking bacon. First I used a dry cure and cured for 10 days. Rinsed and then back in the fridge for 24 hrs to dry. Then came the big day. Loaded up the amnps with hickory pellets. Temp outside was 31 loaded the bellies and the amnps at 9am...
  5. image.jpg

    image.jpg

    • flyers37
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    • Album: First go at cold smoking bacon
  6. flyers37

    smoking bacon... COLD OR HOT SMOKE?

    thanks. That what I thought.
  7. flyers37

    smoking bacon... COLD OR HOT SMOKE?

    When cold smoking do I need to have my bowl of water in the smoker. I have an mes30 using the amnps. Thanks
  8. flyers37

    Actual amount of smoke

    Trying to figure out when smoking bacon how much smoke do you use. Like do I keep adding wood/smoke during the whole smoking process or can I smoke for about 2hrs and them just let it go till I get to my internal temp. Thanks
  9. flyers37

    Very first bacon

    Ok went through the curing process and rinsed the belly off and sliced 2 pieces and pan fried them. And they were awesome My question is due I have to smoke it or can I slice it and keep it just the way it is. I also just got a 13lb belly for 3.00 a lb so I'll be experiment with the smoker...
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