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Old 03-04-2013, 08:06 AM   #6
Got Wood.
Join Date: 09-03-12
Location: Des Moines, IA
Default Re: Bacon in progress

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.

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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