Recent content by dedalus

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  1. dedalus

    Belated Greetings...

    Hello one and all my apologies for the delayed introduction. I live in California and have been making bacon most of my life and only recently found this wonderful site. I must say I was an instant fan as soon as I saw the number of members speaking highly of the Amazing smoker ...best damn...
  2. dedalus

    Salt Box Method

    Thanks for all the advice ...I found myself salivating at the image of 55 gallon drums stuffed with curing belly! I think I will put together a good medium size container of cure enough for a few months of bacon at a time. That way all I will have to do is coat the belly and shake it off and...
  3. dedalus

    Salt Box Method

    Martin I checked out the video and was salivating by the end but was also a bit surprised that they did not use any nitrites at all in their cure just salt and sugar which obviously gets around the issue of how evenly the cure is dispersed with the salt and sugar that Pops raised. I don't have...
  4. dedalus

    Salt Box Method

    Thanks for the input. Dave I can only assume that your reasoning is behind the salt box method Ruhlman writes about but he doesn't really explain it just says dredge the meat into the basic dry cure (1 lb. salt, 8 oz sugar 2 oz pink salt) to coat all sides then shake off the excess. But I cannot...
  5. dedalus

    Salt Box Method

    So I have been making bacon for years and being a prudent individual have always been very careful about the measurements and proportions of cure and other spices. Then reading Michael Ruhlman's wonderful book I was stunned to see this reference to the Salt Box Method which if I understand it...
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