I know we have covered this before. I did a search and found a lot of info but not exactly the answers I need, so here goes!!
I got the hi mountain buckboard bacon cure and put it on 5 lbs of fresh side. The side was an average of 1 3/4 thick up to a max of 2" thick. The directions are more tailered for a butt, not side.
1. do I need to go the whole 10 days? flipping at the half way mark? Or will I be good to go six days total flipping half way thru?
2. I am kind of on the fence with how to smoke the side. I have a Smokette and a good homebuilt cold smoker. If I hot smoke it I will go with the directions on the Buckboard Bacon Cure. But I thought about cold smoking for about 8hrs at 85deg.
Has anyone used the hi Mountain cure and then cold smoked????
Of corse I will be cooking this in the skillet, like regular bacon, after smoking the cured product.
Thanks, Bubba
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