guero_gordo
is one Smokin' Farker
Made bacon from this link: https://www.americanspice.com/blogs/home-cured-brown-sugar-and-black-pepper-bacon/
First question, how do I recognize when a pellicle has formed? "pellicle" means film to me (from my days in silicon), but I didn't see anything like a glazed layer after leaving the rinsed and dried bacon on a rack in the fridge overnight, though it did look drier and had more of a taut appearance.
Second question/observation. I used a can of hickory shavings with a soldering iron for smoke in a cold Weber. Smoke smelled good and clean, but the first outside slice of the bacon (I had 5 pieces of ~7/8# each) had a sooty taste to it after 6h. Second slice was pretty good. Does one routinely sacrifice two slices to the cold smoke gods, or is this due to a circulation problem?
First question, how do I recognize when a pellicle has formed? "pellicle" means film to me (from my days in silicon), but I didn't see anything like a glazed layer after leaving the rinsed and dried bacon on a rack in the fridge overnight, though it did look drier and had more of a taut appearance.
Second question/observation. I used a can of hickory shavings with a soldering iron for smoke in a cold Weber. Smoke smelled good and clean, but the first outside slice of the bacon (I had 5 pieces of ~7/8# each) had a sooty taste to it after 6h. Second slice was pretty good. Does one routinely sacrifice two slices to the cold smoke gods, or is this due to a circulation problem?
