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Bacon is a coming
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double
Posts: 1,214
My dealer hooked me up today 2 bellies about 20lbs of organic direct from the farm belly selected with a 50/50 fat to meat ratio. This is gonna be good. Also got a 15lb shoulder from the same guy.
Lynnwood WA
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how do you usually do your bacon?? I've never done a pork belly before but I really want to try one
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As @double said, grab this book. A lot Of us have done it and it is wayyyyyyy better than store bought.eggenometry said:how do you usually do your bacon?? I've never done a pork belly before but I really want to try one
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
That is awesome double. I need to start another batch. With it being 95-100 here daily I have been wondering if tht is too hot for a cold smoke. Thoughts?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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We are still In the 50s at night so I don't think about it :-) I know @nolaegghead has an awesome cold smoke set up with an AC not sure at what ambient temp he would use it but maybe he will chime in with the scientific reasons at what temp you can no longer cold smoke.Lynnwood WA
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In charcuterie it defines cold smoking as temps no higher than 90-95 or so in the chamber. So obviously it is borderline. Them again the sodium nitrite in the cure should prevent botulism. Who knows.. I got a D in chemistry and a C in biology.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@chubbs ye your screwed you just have to watch me making mine :-)Lynnwood WA
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I "cold" smoke overnight in the summer.It's still in the 70's-80's but it worksKeepin' It Weird in The ATX FBTX
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That is what I will have to do.The Cen-Tex Smoker said:I "cold" smoke overnight in the summer.It's still in the 70's-80's but it works
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
If the belly is cured properly (with sodium nitrite and salt), it can handle "cold" smoking at just about any temperature. I wouldn't worry about ambient temps in the 90s.
Fish and cheese is where you have to keep the meat cold.
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