Going to give cold smoking bacon a shot in my mes with amnps. Using the "easy way" wet brine. I used 2 gal of water, 1 cup sea salt, 4 cups sugar in the raw, and 2 tbsp pinksalt (cure #1) http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way Picked up 5 lbs or so of skin on belly ($3.49/lb) from an Asian market today. Didnt realize until after i purchased that it is a bone in belly. Considering the price and the fact it's bone in I need to find a new source in S Jersey. I forgot to take a pic before removing the bones, but below is after removing the bones, skin side down
. One piece had bone running the entire length while the other was only half. They are now in the fridge in the brine which i also added granulated garlic and whole peppercorns to as well. I plan on stirring the brine every other day and moving the two pieces around. I plan on removing them from the brine on 12/26 and will update then. Thanks for looking!
. One piece had bone running the entire length while the other was only half. They are now in the fridge in the brine which i also added granulated garlic and whole peppercorns to as well. I plan on stirring the brine every other day and moving the two pieces around. I plan on removing them from the brine on 12/26 and will update then. Thanks for looking!
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