It was 20° outside and I needed to "Cold Smoke" my BuckBoard Bacon, that had been curing for 9 days in the fridge. Preheated my smoker to 100° hung the bacon on some hooks and let my smoker recover. Once it hit 100° again, I shut it off. The temp held at around 70° for about 2 hours, and I repeated the process 2 more times. 6 1/2 hours of Apple Woos smoke and we got bacon!
12# Pork Shoulder - Removed Bones
Dry Cure Mix and Spice Recipe
3.84 oz. Country Brown Cure
1 Cup Brown Sugar
2 TSP Allspice
3 TBSP Cracked Black Pepper
2 TSP Garlic Powder
2 TSP Onion Powder
2 TSP Cayenne Pepper
No Added Salt
All spices mixed up good in a bowl and rubbed generously over all the meat. Placed in ZipLoc bags for 9 days, flipped every day. Even thought he meat sweats, I add 1/4 cup water to help things out.
Pork Shoulders from SAMS Club
http://
All Trimmed Up and Deboned
Cure and Spices
Rubbed And Ready for the Fridge
9 days in the Fridge, Rinsed Off and Ready For The Smoker
Hangin' In The Smoker After 2 Hours With One of My Little Gadgets Burning Apple Sawdust
Smoked for 6 1/2 Hours and ready to "Chill" overnight In The Fridge
Fried Up and Waiting to be Eaten'!!!
THANKS FOR LOOKIN'!!!
Todd
12# Pork Shoulder - Removed Bones
Dry Cure Mix and Spice Recipe
3.84 oz. Country Brown Cure
1 Cup Brown Sugar
2 TSP Allspice
3 TBSP Cracked Black Pepper
2 TSP Garlic Powder
2 TSP Onion Powder
2 TSP Cayenne Pepper
No Added Salt
All spices mixed up good in a bowl and rubbed generously over all the meat. Placed in ZipLoc bags for 9 days, flipped every day. Even thought he meat sweats, I add 1/4 cup water to help things out.
Pork Shoulders from SAMS Club
http://
All Trimmed Up and Deboned
Cure and Spices
Rubbed And Ready for the Fridge
9 days in the Fridge, Rinsed Off and Ready For The Smoker
Hangin' In The Smoker After 2 Hours With One of My Little Gadgets Burning Apple Sawdust
Smoked for 6 1/2 Hours and ready to "Chill" overnight In The Fridge
Fried Up and Waiting to be Eaten'!!!
THANKS FOR LOOKIN'!!!
Todd
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