Pork0 likes
Homemade bacon with maple sweetness, a peppery crust, and warm spices. Cure it ahead, smoke it, then chill and slice for breakfast, san...
- Setup
- Smoker or pellet grill, refrigerator, large food-safe zipper bag, rimmed tray, wire rack, and meat thermometer.
- Timing
- 5–7 days curing, 12 hours drying, approximately 3 hours smoking, and overnight chilling.
Beef0 likes
Brisket cured with garlic and pickling spices, coated with cracked pepper and coriander, then smoked until tender. Slice it warm for sa...
- Setup
- Smoker, pellet grill, or grill configured for indirect smoking; meat thermometer; large food-safe, nonreactive brining container; wire rack; heavy-duty foil.
- Timing
- 5 days curing, 24 hours drying, approximately 6–8 hours smoking, plus at least 30 minutes resting. C