As per amounts for cure in grams.
And the cure salt I'm using requires 15g per kg
Cure Recipe per kg
15g cure salt
20g sea salt
15g dark muscavado/molasses sugar
2 tsp smoked paprika
1 tsp whole peppercorns
1 tsp garlic powder
The only vaguely intact belly pork I've found was at costco (of course) and it'd only been cut into three decent sized pieces.
It was thoroughly rubbed and coated and fridged for 7 days.
Soaked with some potato when removed from the fridge (in water that is).
Decided I would cold smoke this lot, also decided I'd hang it to avoid the lines you get if you can't be arsed to clean the smoke off the grates after each smoke ;-)
Made some hooks out of paper clips and hooked it below the second tray. First tray had cheese on it.
I've come to the conclusion that the bradley tends to smoke much more intensely than conventional smokers so gave the pancetta 5 hours of oak.
Looks pretty good. The texture is excellent and to be honest I'd quite happily eat it without cooking :-) (me and the dog)
And the cure salt I'm using requires 15g per kg
Cure Recipe per kg
15g cure salt
20g sea salt
15g dark muscavado/molasses sugar
2 tsp smoked paprika
1 tsp whole peppercorns
1 tsp garlic powder
The only vaguely intact belly pork I've found was at costco (of course) and it'd only been cut into three decent sized pieces.
It was thoroughly rubbed and coated and fridged for 7 days.
Soaked with some potato when removed from the fridge (in water that is).
Decided I would cold smoke this lot, also decided I'd hang it to avoid the lines you get if you can't be arsed to clean the smoke off the grates after each smoke ;-)
Made some hooks out of paper clips and hooked it below the second tray. First tray had cheese on it.
I've come to the conclusion that the bradley tends to smoke much more intensely than conventional smokers so gave the pancetta 5 hours of oak.
Looks pretty good. The texture is excellent and to be honest I'd quite happily eat it without cooking :-) (me and the dog)
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