Recent content by rbacci

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  1. rbacci

    Pancetta (UMAI)

    From what my rookie mind can tell is it allows you cure meats without the need of a curing chamber. They let moisture out but keep bad stuff from getting to the meat and allows you cure in the fridge.
  2. rbacci

    Pancetta (UMAI)

    I spent a little time looking around the UMAi website and all I can say is DAMN YOU!!!! DAMN YOU ALL!!!!! now I have another obsession!!!
  3. rbacci

    Pancetta (UMAI)

    one more question, what is the UMAI site?
  4. rbacci

    Pancetta (UMAI)

    looks great. Pancetta is on my next to do list. I'm going to keep watching this. 
  5. rbacci

    Wooohoooo......I did it, I did it!

    Well I will say Canadians are some of the nicest people on the planet but I'll keep my bacon here. 
  6. rbacci

    Wooohoooo......I did it, I did it!

    Ive already had requests if they could have some. I'm a dad so of course they can, I'll just make more. 
  7. rbacci

    Smoked potatoes

    Do i cold smoke them?
  8. Wooohoooo......I did it, I did it!

    Wooohoooo......I did it, I did it!

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  9. rbacci

    Wooohoooo......I did it, I did it!

    I fried up my second attempt at bacon this morning and it turned out great. The salt was perfect, it fried up crisp and not chewy. My family was over for breakfast and raved about it. They almost went through 2 lbs of it. 
  10. IMG_1263.JPG

    IMG_1263.JPG

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    • Album: Wooohoooo......I did it, I did it!
  11. rbacci

    Smoked potatoes

    OK, this is how crazy I'm getting about smoking. I ran out to pick up lunch for us at a local burger joint who has great hand cut fries. On my way to the car I passed my MES which has a load of pork bellies in it smoking. Then I started to think about the fries I was going to pick up, then BAM...
  12. rbacci

    Uh oh, help!

    The salt should be good, I used the same amount as my first batch and it was perfect then. I did let them sit and air dry for 48 hrs this time, 24 the first time and I can see a big difference in the look and feel of the bellies. They are in the smoker now. We shall see how this batch turns out...
  13. rbacci

    Just want to say thanks....

    Sweet!
  14. rbacci

    Uh oh, help!

    The bellies are just over an inch thick and from what I have been reading 10 days is good. Besides 10 days fit into my schedule better, I travel a lot for work.
  15. rbacci

    Uh oh, help!

    Thanks. Tomorrow they go in the smoker
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