Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

tomorrow is cold smoke day

Thanks to everyone who has offered advice for cold smoking. You have helped me along. I cured the bellies for a week now and then I soaked them for an hour in cold water, pat dried them and then into the fridge for a day and a half. Tomorrow is going to be a great day for egging. I can't wait. Plan is to use my small egg to generate the smoke, stabilize it at around 275-300 (thanks for the help) and then have my large egg clean of all the lump and I will have a two tiered rack for the bellies. I will be using some seasoned applewood for smoke. I will do about 6-8 hours of smoke and then I will take a sample and fry it up to see how it tastes. If I need more smoke then so be it. Another tip I will be using is after smoking, wrap the bellies up and store in the fridge to mellow out for a couple of days. Then into the freezer for about an hour and then slice and vac seal the bacon. Going to be a great day outside, weather is co-operating and there is going to be a whisp of smoke floating through the neighbourhood. Gotta love it. Posting pics later. Once again, thanks to everyone who helped in getting me off the fence. 
Sign In or Register to comment.