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This was done a few weeks ago, but meant to post the pics so yall knew it happened!!
Went with Ruhlman's maple and savory blends from 'Charcuterie'. 5lbs of each. Cured 7 days. Out of bags, rinsed, and in the fridge for 24 hours to form pellicle. On the egg with the AMS for a 6 hour cold smoke with maple pellets. Ambient was 52 degrees and egg was at 62 degrees. AMS went out twice, but probably got 5 hours of smoke. Great coloring from the smoke. Pulled and bagged for 2 days to let them simmer in the fridge. Threw them in freezer for 30 minutes then hand sliced.
Verdict--- will do both batches again. Bot hwere eggcellent. The maple is definitely really good. The savory blend had an interesting flavor-- hint of garlic and salt which was nice.
Think my next batch will be more geared toward a pepper bacon.