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Unread 03-04-2013, 07:06 AM   #6
CYvilEng
Got Wood.
 
Join Date: 09-03-12
Location: Des Moines, IA
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Default Re: Bacon in progress

Quote:
Originally Posted by robd71 View Post
How long do you cold smoke the pork belly for?
I'm planning on 8-12 hours over a few evenings.




Quote:
Originally Posted by Pyle's BBQ View Post
Looks great. How cold is the fridge? Does it matter? Would it make sense to vacuum seal the belly, if you have a sealer?
The fridge is currently running at 39F. I have it at that temp because I read that the ham will cure slower below 38 and above 40 there is a chance of spoiling.

I don't have a vacuum sealer but I think it would work well. It might eliminate the need to flip it everyday since there wouldn't be an air pocket.

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