tony b Posted March 20, 2017 Report Posted March 20, 2017 Seven days seemed like a long time, but who am I to argue with Ruhlman? Plus, I'm thinking of using the cold smoker only for like 4 hours.
Aussie Ora Posted March 31, 2017 Report Posted March 31, 2017 agree, I have a thermapen, and would have to watch... Dennis's slices did look great; again would I need to cure them in brine, and how long? You need a cure I think they call it pink salt in the states sodium nitrite I use 75 grams per 500ml of liquid add coconut sugar maple syrup and peppercorns .put the belly in a zip lock bag and place in the fridge for 7 days turning each day .rinse off thoroughly then leave on a wire rack overnight in the fridge I added some maple syrup and cherry rub on the one I just done smoked it over peach and pear Outback Kamado Bar and Grill
