IamMadMan
somebody shut me the fark up.
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Watermarked screenshots of a document - you writing your own book? :becky:
Very nice, and Thanks, have you ever done this with a dry cure?
Very nice recipe, I will have to try it.
Not trying to be pedantic, but since this is teaching material, you have a sentence "... allow to air dry until a pedicle is formed ...". I believe the word should be "pellicle".
A few questions as I'm relatively new to this:
-What is the purpose of distilled water vs regular, hard tap water?
-I use an Amazen tray of pellets to cold smoke my bacon but is usually for 8-10 hours. Would 4 hours with a pellet tray be sufficient?
- I tend to put my bacon in the fridge overnight before it seems to have a pellicle. I dry the meat with paper towels after soaking it but it still seems to be damp even after 4 hours. Am I missing something?
I've been using TQ for my back bacon but with a dry rub. The latest iteration with a cold smoke is more moist than my first attempt with a hot smoke but I'd like to try your recipe next.