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@Centex I just pulled mine from the egg. Kind if concerned. Went out there after 6 hours and the egg temp was 120. Got incredible smoke coloring but it was a little warm to the touch and flimsy. I pulled them and put them in fridge. Think still okay?
My concern would be that's danger zone territory depending on how long it was sat at 120... Although not sure how much it being cured changes things. Interested to see what @nolaegghead and @centex think
It may not snuff out on the end you blew out. Just move all the smoldering pellets into the area that has already burned out on that side and make sure there is a gap between that and unburned pellets.
Just got back from the butcher with some curing salt. I was thinking the maple sugar flakes you can get at Metro/A&P. Any thoughts?
Simple as that Cen Tex? Can you (or anyone) explain why?
I'm likely not the one to ask, but I'd love to know. Today was my first bacon attempt. I poured about an oz. of good ol' Northern Ontario maple syrup on mine and was really impressed. Where do you buy your pink salt from? Having a hard time finding it up here.
Morton's tender quick is white it has both nitrite and nitrate in it as well as salt. I did my first batch with it per thirdeye on playingwithsmokeandfire.com. Also LS I think the maple flakes could be used instead of sugar in your cure and/or during smoking, instead of using maple syrup.