Post by skuzy on Aug 18, 2015 9:23:35 GMT 10
HI Folkks
ive only ever done hot smoked bacon using a 50/50 salt sugar mix
This time i intend to add pink salt because of the cold smoke process + maple syrup (instead of sugar) for flavoring.
Some of the finer points to this process iam stuck with:
1) after more reading i will do the cold then hot smoke process. Therefore do u cold smoke to time, then hot smoke to temp?
2) since iam finishing off with hot smoke - should i bother with the pink salt?
3) If YES with Pink Salt, do i need to factor in the Maple syrup liquid when calculating how much pink salt to add.
cheers
ive only ever done hot smoked bacon using a 50/50 salt sugar mix
This time i intend to add pink salt because of the cold smoke process + maple syrup (instead of sugar) for flavoring.
Some of the finer points to this process iam stuck with:
1) after more reading i will do the cold then hot smoke process. Therefore do u cold smoke to time, then hot smoke to temp?
2) since iam finishing off with hot smoke - should i bother with the pink salt?
3) If YES with Pink Salt, do i need to factor in the Maple syrup liquid when calculating how much pink salt to add.
cheers
The forum has moved mate.