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  1. lonestarag05@gmail.com

    Aging Bacon after smoke.

    Thanks everyone
  2. lonestarag05@gmail.com

    Aging Bacon after smoke.

    My understanding is that the "equalization" period is post cure, pre smoke. I'm wondering what the difference is between horizontally placing the belly in a refrigerator for 2-5 days after smoking as opposed to hanging in a curing room/chamber.
  3. lonestarag05@gmail.com

    Aging Bacon after smoke.

    What does everyone do to age their bacon after it's smoked? Regrettably, I do not have a curing "chamber" yet. Is it sufficient to put it back in the fridge or are the temp/humidity too extreme? Thanks
  4. lonestarag05@gmail.com

    Bacon Steps Confusion

    At it's thickest, my belly is just a hair over 1.25"
  5. lonestarag05@gmail.com

    Bacon Steps Confusion

    Just curious, why do you say I'm doing a "partial" cure? I thought 7 days was sufficient for fully curing.
  6. lonestarag05@gmail.com

    Bacon Steps Confusion

    So, been reading for a couple days trying to suss out how I want to proceed on my first whole belly bacon project (have done a couple small belly pieces w/ ok results). I have read bear's step by step but also seen a lot of references to equalization time and dry aging after smoke. So, I have...
  7. lonestarag05@gmail.com

    Country Ham/Proscuitto

    In essence, they are the same thing. It's the same part of the hog and cured in the same way. Traditionally, country ham is cut into steaks while prosciutto is very thinly sliced. That being said, a lot of US restaurants are now using Virginia country hams in the same way. 
  8. lonestarag05@gmail.com

    Buying Lem #8 grinder, question if need #5 vertical stuffer.

    Been reading all afternoon and seems that a lot of posts address this topic but not completely.  My plan is to buy an aftermarket kit like this for the grinder for sausage stuffing: http://smokehousechef.com/sausage-stuffing-tubes-and-plate-for-size-8-meat-grinder-lem-cabelas-weston-etc/...
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