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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by bgkyarcher, Feb 13, 2021.
I’ll bring a appetite.
Inner tender loins are the best, melt in your mouth
Can't really disagree....
But the cured/smoked bacon is da bomb.....
10 day cure. Soaked in water. Sit in fridge over night to develop pelicle. Cold smoke 3 hours tomorrow with applewood. Then 2 days in fridge to let smoke even. Then warm smoke with apple wood to 135 IT.
Wow. That will be awesome.
Geez it’s looking good. Cold smoked tonight. Finish Saturday.
Disappointed in the bacon. I've eaten two batches. Brown sugar not really noticable, and too much smoke. I did a 3 hour cold smoke with apple wood pellets, then a 2 hour-ish warm smoke with apple wood chips to get to 130ish IT. Hopefully, not all it took the smoke as hard. If the next mess is as smoky, I'll soak it in cold water for 5 minutes or so before frying going forward......
I wonder if it will mellow out a bit after being stored for a while. I wouldn’t think that you put too much smoke to it in that time. I would try slicing a lb of it, wrap it and throw it in the fridge or freezer for a couple days and see what that does for it. Hate it didn’t turn out how you wanted. I know you put a lot of effort into it.