Nice looking bacon. I like the smokehouse too.
flareside92 R.I.P. Gone But Never Forgotten. Dec 4, 2010 131 15 NW Iowa Feb 9, 2012 #21 Nice looking bacon. I like the smokehouse too.
teeznuts Master of the Pit Jun 18, 2011 1,065 21 Central Cali Feb 9, 2012 #22 Nice job on your first belly! Have you tried Morton's Sugar Cure(plain not smoke flavored)? I use it for my BBB and belly and it's never very salty.
Nice job on your first belly! Have you tried Morton's Sugar Cure(plain not smoke flavored)? I use it for my BBB and belly and it's never very salty.
sprky Master of the Pit OTBS Member Jun 26, 2007 2,932 41 Hutchinson Kansas Feb 9, 2012 #23 ya might try mixing in some brown sugar with the TQ. That will help cut the saltyness
rbranstner Smoking Guru Original poster OTBS Member Thread starter Oct 18, 2007 5,698 39 West Fargo, ND / Northern MN Feb 10, 2012 #24 sprky said: ya might try mixing in some brown sugar with the TQ. That will help cut the saltyness Click to expand... I should of mentioned that I mixed 1 TBS of brown sugar per lb of meat in the cure.
sprky said: ya might try mixing in some brown sugar with the TQ. That will help cut the saltyness Click to expand... I should of mentioned that I mixed 1 TBS of brown sugar per lb of meat in the cure.
eman Gone but not forgotten. RIP OTBS Member Feb 3, 2009 5,316 139 Feb 10, 2012 #25 I save all the trimmings and really fatty pieces of bacon, fry it all up and pour the grease in a corning ware bowl for cooking with. Crumble all the bacon up and freeze for salads and such. Nothing goes to waste.
I save all the trimmings and really fatty pieces of bacon, fry it all up and pour the grease in a corning ware bowl for cooking with. Crumble all the bacon up and freeze for salads and such. Nothing goes to waste.