Hey everyone! I am brining 2 slabs of bacon with the maple bacon cure and bacon flavor booster and I had a few questions.

1. On the video it talks about soaking the bacon after being pickled. Does that apply to the injection process as well?

2. I don’t have a cold smoker, which I would assume is the best way to smoke the bacon. Would a pellet smoker on the smoke setting with the lid cracked open work?

Thanks in advance for the help!

I accidentally ordered the Cajun andouille fresh sausage seasoning instead of the cure and I am planning on making the sausage tomorrow. Is it going to hurt anything to smoke and freeze those sausages without the cure? If not, is there a substitution I can use for the cure? I don’t know where I could get the cure in such a short time. Thanks!

Dr_Pain Awesome thank you!