RedKamado
Knows what a fatty is.
Every so often I enjoy to make my own bacon. I've taken a costco's slab of belly and cured it for 12 days. Today is smoke day.
This is my first attempt at a cold smoke. I want to keep the smoke under 80f. Being cured, the belly should be food safe at these temps.
First stab at this method. In the Shirley Fabrication custom I simply made a charcoal snake, added pecan and cherry chips on top, and fired up one end. So far I am pleasantly surprised as it is working seemingly well.
Another first. I took advantage of a sale and purchased a thermoworks tool that pushes temp data to the cloud. Its been fun watching my temps on a bar graph. Smoke chamber temps seem to be flirting around 50f.
If anyone cares to check in live here is the link:
https://cloud.thermoworks.com/shared/QqLB9PvQkBrkrvwVeabT
This is my first attempt at a cold smoke. I want to keep the smoke under 80f. Being cured, the belly should be food safe at these temps.
First stab at this method. In the Shirley Fabrication custom I simply made a charcoal snake, added pecan and cherry chips on top, and fired up one end. So far I am pleasantly surprised as it is working seemingly well.
Another first. I took advantage of a sale and purchased a thermoworks tool that pushes temp data to the cloud. Its been fun watching my temps on a bar graph. Smoke chamber temps seem to be flirting around 50f.
If anyone cares to check in live here is the link:
https://cloud.thermoworks.com/shared/QqLB9PvQkBrkrvwVeabT