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Old 11-12-2010, 09:08 AM   #1
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Cold Smoke #2

Ive got 3 bellies i've cured for a little over a week now. I want to make one with a pepper crust. What is the method to get the crushed pepper corns to stick to the bacon? Thanks db
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Old 11-12-2010, 06:28 PM   #2
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Re: Cold Smoke #2

The night before you are going to smoke the bellies put them on a drying rack on in the fridge. Let the dry overnight pat any excess moisture off the bellies in the morning and then appy the pepper crust
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Old 11-13-2010, 10:22 AM   #3
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Re: Cold Smoke #2

Thanks Witt. I still have 2 in the cure. I let the first one sit out for an hour after drying it. I then spread the crushed peppers across it and "pressed" them into the bacon with the back of a fryin pan. That seemed to work real well. I just cooked some up and it is fantastic....as usual.... Thanks! Ill try that with the next one.
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Old 11-13-2010, 11:47 AM   #4
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Re: Cold Smoke #2

Hmmm the peppa sticks mo betta to a dry belly. Who woulda thunk it? Swear hanging at around here is like going off to the big culinary screwl in Noo Yawk City.

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