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Who wants to cold smoke in warmer weather?
If your ambient hovered around 20 and your fire went out multiple times, throw it back on today and use sawdust or grind your pellets. It won't hurt anything and actually this is how it was done in the old smokehouses. Next batch I plan on doing over two nights with a total smoke of 22-24 hours, 12 on, 12 off.
If your test piece turned gray and not red/pink then your slab was undercured.
If you feel the smoke taste is too harsh, then you should wait a few days and sample.
If its too salty, blanch and sample.
"I embrace my desire to feel the rhythm, to feel connected, enough to step aside and weep like a widow, to feel inspired, to fathom the power, to witness the beauty, to bathe in the fountain, to swing on the spiral...of our divinity, and still be a human."--------Maynard James Keenan F(n) = F(n-1) + F(n-2) = tool
10-4. The AMS failed, you didn't. With some slight modification, this can be corrected.
If you run into trouble, let us know.
@NDG I put my loaded ams in a 400f oven for about 15 minutes before lighting it per some bodies suggestion. Worked great.
I have the cure mixed up, but now working on timing of the purchase, and estimated finish cure timing so I can smoke it, and timing of when I don't have a family commitment on the weekend to have time to smoke it. I've found three possible sources for belly. Not an easy thing to find locally in the Richmond area. It'll happen someday.
Update: it's out again . . . wtf. This time I also cleaned egg completely and set directly on cast iron grate at bottom of firebox (can't think of name) . . I'm at a loss.
As in actual flames? Or just burn/smoke before putting in egg?
Understood . .
I just slice my pork belly and it is too salty, how do I blanch it to get rid of some of the salt? Boil for 3 minutes and put in ice water?
Thanks Kempy I have it in water, I will fry up a piece in an hour and see what happens. I did a small pork belly since it was my first try. We will call this an experiment!
Great thread, I can't wait to try this out! Just to recap so I have the entire process down:
1. Cure with pink salt and desired spices, sealed in fridge for 7+ days.
2. Remove from bag, and keep in fridge (uncovered?) to form Pellicle, should be frim to touch.
3. Smoke as desired, slice and store.
Sound right? Thanks!
Great thread, I can't wait to try this out! Just to recap so I have the entire process down:1. Cure with pink salt and desired spices, sealed in fridge for 7+ days.2. Remove from bag, and keep in fridge (uncovered?) to form Pellicle, should be frim to touch.3. Smoke as desired, slice and store.Sound right? Thanks!