NapDogg Posted 2 hours ago Report Posted 2 hours ago Cold smoked pork belly and jowl. Equilibrium dry brined for 8 days, smoked for ~3.5 hrs (KK Cold Smoker w/ Pecan chips) and refrigerated for 2 days. It was 80 F ambient and I was not sure not sure how much heat the KK CS would contribute so it put the pork in straight from the fridge. The grate temp ranged from 75 to 84 F, so no worries. One thing I found interesting was that the indicators for cold smoking (bronzing and a tacky pellicle) were less pronounced than I expected. But after a day in the refrigerator, opening the door filled the kitchen with smoke aroma and the color continued to develop. Best bacon we’ve ever had .
