If you feel like writing up the details of the cure and low temp smoke i'd enjoy reading it, or possibly just a link to where you got the instructions. That looks really good!
I followed the cure recipe from the book "Charcuterie" which I recommend.
The curing process is simple and you can find copies of the recipe by google'ing the book title and bacon cure recipe
The smoking was very similar as well.....the Komodo Kamado temp was held at 180-190 for a final internal temp of 150...took 3.5 hours....I used oak lump charcoal and several pieces of applewood for smoke.
Hello , This thread has been inactive for over 60 days. New postings here are unlikely to be seen or responded to by other members. For better visibility, consider Starting A New Thread.
Welcome to TFP! For a wealth of pool care information please check out our free Pool School. If you are in need of specific help then we encourage you to Register and ask us here in the forum!