Recent content by lucas p
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Next bacon. Brined bellies
That wet cure is enticing. Think I need to get a 5 gallon food-safe bucket soon!- lucas p
- Post #4
- Forum: Hot Smoked Bacon
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First Time Bacon...few questions
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First Time Bacon...few questions
Got my first batch of bellies in the fridge curing. They're 6 days in, and probably going to 11-12 before smoke. I used 1 TBSP Mortons Tender Quick/lb as curing agent. Some have pepper ect. I don't have a scale so the measurements were approxamations. I know this may seem stupid to some, but I... -
6CFF9262-5FB7-421F-B682-FCCF72AFDA63_zpsz9pc3txm.j
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- Album: First Time Bacon...few questions
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6CFF9262-5FB7-421F-B682-FCCF72AFDA63_zpsz9pc3txm.j
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- Album: First Time Bacon...few questions
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DA39D14E-6BCD-47C5-945E-C16E542869FC_zpseftuaket.j
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- Album: First Time Bacon...few questions
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ED89F6A4-FBC8-4BEE-944B-D370FC740376_zpsdadvawno.j
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F8712D41-96EC-4EBF-872F-A00C61AB05B4_zpsctithdse.j
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- Album: First Time Bacon...few questions
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8BAE4FBB-472E-4EF5-86C6-41C933024362_zpsbuwlzqo7.j
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Bacon: round 2. Dry cured
Great looking bacon. Great looking smokehouse. Excellent methods. Thanks so much for sharing the details with all of us. I've got bacon curing right now for the first time, and this is a huge help to me.- lucas p
- Post #18
- Forum: Hot Smoked Bacon
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Hello from Maryland
Great to be here on the Smoking Meat Forums. I've been grilling and smoking meats for a few years now. I love the whole process of food. From an idea, to recipe, prep, trying different flavors, getting things ready in the kitchen, working with my family to make it happen, and the...
