What have you smoked lately? Q-view...
Very simple recipe for smoking venison or waterfowl. Use 1T Tender Quick Curing Salt per pound of meat and put in ziplock bag with just enough water to cover. Shake to dissolve. Shake every day for week to 10 days. Timing is not critical as this is an Equilibrium Brine and it will only absorb so much salt. Then time and let dry to form pellicle. Into smoker at 200 give or take and check every half hour or so after 2 hours, depending on the thickness. This brine will penetrate to about 2 inches, so adjust your cuts accordingly......
I guess I didn't even consider there would be a thread specifically for bacon, but then again, it is bacon...
Go to the bacon thread, the have a good recipe and good tips
I made bacon from pork shoulder from this site oldfatguy.ca and it tasted just like bacon you would buy and a lot cheaper than pork belly. Was a good cheap alternative to pork belly and a lot meatier but a little chewier. Wife really liked it because not as much fat. I did use curing salt but you have to watch how much of that you use, so good to weigh it before adding to brine. Brined for 8 days then rinsed in cold water and into the smoker.
Anyone have a good recipe for smoked bacon? Is it really as easy as letting it cure for a week and smoking for 2-3 hours? Seems too simple to me.
I found a site that is seasoning, rub, sauce heaven. Barbequesuperstore.com lots of products from many different vendors. Pretty good delivery times also.
Can't stress enough to use both a digital meat thermometer AND an ambient temp thermometer (also digital) in the smoker. My Masterbuilt tells me it's at 225F, actual air temp in the smoker is about 180F. I have to turn my smoker up to 260-270F to get it actually at 225...summer or winter.
Even when maintaining accurate temps, smoke times vary GREATLY from one brisket to the next. Have patience and plenty of beer on hand.
Thanks, I am looking into it a little more and the 300 is a little to high.I will stick to the 225.