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  1. 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
  2. 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...
  3. 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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