2 TBSP Morton's kosher salt
2 teaspoons Prague powder #1
2 TBSP ground black pepper
1/4 cup dark brown sugar
1/2 cup maple syrup
1 cup water
Link to original recipe.
Searching through the Interwebs, looked like people cold smoked for anywhere from 6-8 hours to 36-72 hours. Hmmm... Flip a coin, I decided to go for about 18 hours.
The original article says to brine it at least 7 days and to add a couple more days if the belly is thicker than 1 1/2 inches. I brined 11 days since I was waiting for the weekend to smoke it. Soaked it in some water for about an hour then gave it a coat of maple syrup and some additional pepper & garlic, then into the FEC. Lit up the 12 inch Amezen tube smoker and let er rip. Started on Saturday at 21 degrees. Had to open the door a few times to cool things down, actually hit 93 degrees. Re-filled the tube twice, Got just under 6 hours from each load of pellets.
The smoke from the amazen-tube smoker starts out very thin until it gets going, then it's a pretty consistent smoke, varying a little between a thin to medium smoke.
I think next time, I'll go for less time. A bit too smokey for me. But it's still some good tasting stuff.
Smokey...
After 18 hours...
Mmmmm...
