Hey everyone, it's been a while since I've been on the forum. Hope everything's going well.
Last night I watched the episode of Good Eats where AB makes bacon from pork belly. He brines it, dries it with a fan and cold smokes it for 6 hours.
Is there a way to do this in the Egg without setting up a cold-smoking device? I'm thiking of trying this and doing it indirect over a very low temp, maybe with ice in the drip pan.
Has anyone tried this?
I know of a coupe of local Asian/Lation markets that have pork belly (also, head-on shrimp, whole red snapper, cheap skirt steak and other goodies!)