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Last Active
  • Re: Cold Smoking 12lbs of Pork Belly

    Been using the the a-maze-smoke for over a year on a cold smoker setup for bacon,cheese and nuts. On the bacon question,,,,,, I would remove the skin before you cure it. That way the cure  gets all sides. The skin on blocks some of the cure and blocks the smoke when you smoke it. More surface area the better the smoke.
    Curing bacon is not hard at all 
    Per 4 pounds of fresh belly 
     5.6 grams of cure #1
    3TBS of Kosher salt 
    3 TBSgranulated sugar (white sugar).
    Pour a 3/4 cup of maple syrup or honey on it and stick it in a zip lock bag for a week in the frig. Turning it everyday. Make sure you soak it in water for a hour or two to pull the salty flavor out at the end of the cure . Let it sit in the frig 24 hours to dry then smoke it. I will do 12 to 24 hours of smoke time. 
    My  smoker is a Bradley smoker with the cold smoker attachment on it. The amaze pellet smoker tray fits in the little box perfect. Temp stays around 70 deg.
  • Re: Warranty Registration

    Chances are you will never use the warranty anyway. My current one is 14 years old. They don't break
  • Re: Cumming, GA Question

    Don't bother with the varisty downtown. Nasty,nasty,nasty. It ain't what it used to be
  • Re: Colorado Eggfest?

    If they started one up again in Denver I think the green eggs would not be the only ones smokin !!
  • Re: Galvanized Steel Bad In Egg???

    It may put off gas but not at egg temps. More like 1500 to 2000 degrees .
    Your safe man dont worry.
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