I had bought two pork bellies near the beginning of March. One went into the freezer for a later date to be smoked and I cured the other for 14 days with my maple cure in my fridge. I wanted this one to be cold smoked.
Remove from the fridge to the sink to soak for 6 hours changing the water every hour.
After that down to the cold storage room and hung to dry and form pellicle and become a touch tacky to help the smoke stick.
Did one tube of smoke yesterday at a smoker temp of 80F* and let them site over night in the smoker. This morning I got another tube going. When finished smoking I will let them site in the smoker for a week at 40F* as the ambient temperature outside is still pretty cold till the end of the month. The smoker will hold the temp at 40F*
Day one pic
Day two Pic
Remove from the fridge to the sink to soak for 6 hours changing the water every hour.
After that down to the cold storage room and hung to dry and form pellicle and become a touch tacky to help the smoke stick.
Did one tube of smoke yesterday at a smoker temp of 80F* and let them site over night in the smoker. This morning I got another tube going. When finished smoking I will let them site in the smoker for a week at 40F* as the ambient temperature outside is still pretty cold till the end of the month. The smoker will hold the temp at 40F*
Day one pic
Day two Pic
Last edited: