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    Bacon Batch #2

    I love this batch, everything came out amazing. The cherry wood smoked is really good, but hickory is still my favorite. I did a little bit of experimenting with some pure maple extract brushed on before packaging and loading on the black pepper on others. The verdict on the maple is that it...
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    Bacon Batch #2

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    Bacon Batch #2

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    Bacon Batch #2

    I don't think I have the patience for a 40 hour smoke for 2 batches haha. Last batch I smoked at 90 degrees for 12 hours and it came out fantastic.
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    Bacon Batch #2

    My second attempt at making bacon. My first batch came out outstanding thanks to bearcarver. Maybe a little too good since I wound up giving away most of it after people tried it, leaving me with nothing lol. Costco was out of bellies for the xmas season, so when I found some I jumped on it...
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    Hobart 1712 CL Buy

    So I was in the market for a good slicer in the $300-$500 range and I came across a hobart 1712 on craigslist for $200. Went and checked it out and the motor is strong, blade is sharp but the adjustment knob and dial was missing as well as a couple other things here and there like thumb screws...
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    First time bacon success

    The Masterbuilt cold smoker does get jammed up sometimes as the chips stick to the sides of the chimney after it's burned a few times and coated itself with gunk. I just keep a metal yard stick next to it to clear it out every now and then. I was thinking about buying the AMNPS but nowhere...
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    First time bacon success

    Thanks! I see everyone posting about that AMNPS in their MES. I have a MES 30" and I got the cold smoker side attachment that masterbuilt makes for it and it's always worked out pretty well for me. Has anyone else used it or used both for comparison?
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    First time bacon success

    I did let it sit for 24 hours after the smoke to form the pellicle as well, and let rest in the fridge for 48 hours after smoking before slicing to allow the smoke to work its way into the meat.
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    First time bacon success

    Followed bearcarver's "BACON (Extra Smoky)" recipe and it came out great. I cured for 7 days, soaked for 1 hour in ice water and then smoked for 12 hours with hickory starting at 90 degrees and ending at 100 degrees. Out of a 9 pound belly, I got about 7.5 pounds of bacon, 6 pounds of which I...
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    Too much curing salt?

    Chefjimmyj thank you for the links. Too bad all the top bacon curing recipes aren't all centralized in one sticky thread or something lol.
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    Too much curing salt?

    Bearcarver, I saw your extra smoky recipe and went off that. I picked up a new 9lb pork belly at costco. I was hoping they'd have some 11 or 12 pounders like last time but not today unfortunately. I picked up some tender quick at sportsmans warehouse and measured out 1 tablespoon of TQ per...
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    Too much curing salt?

    Thanks for the replies and the info. I cut a test piece and it's still very salty but I'm not going to try and save it. I picked up another pork belly today to start over, but I may experiment with hot and cold smoking different woods with my first one to see what I want to go with for my...
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    Too much curing salt?

    I'm curing and making my own bacon using the dry brine method for the first time and I think I messed up. My pork belly was 11.22lbs that I cut in half for easier handling. My dry brine recipe is: 2lbs dark brown sugar 1.25lbs salt 2 tablespoons pink curing salt 3 tablespoons pepper I know...
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