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  1. S

    Sliced Bacon Packaging: Bacon Boards

    Thanks! The vacuum seal bag is ok, I am just exploring some packaging ideas to add a bit more “flatness” to the package after sealing.
  2. S

    Sliced Bacon Packaging: Bacon Boards

    Firstly, apologies to the group if this question has already been asked / answered in another thread, I searched and found nothing... I am looking for a source for some white greaseproof paper "bacon board" material to use for a backing when I package up / vacuum seal my sliced bacon. Something...
  3. S

    First-Time EQ Cure - Update

    Taste test tomorrow or next, I hope!
  4. S

    First-Time EQ Cure - Update

    Bacon! After three+ hours in the smoker @200* this afternoon, now resting in the fridge overnight... tomorrow will move to the freezer for a while to firm up, then over to the slicer...
  5. S

    First-Time EQ Cure - Update

    Edge, I am planning to set up the smoker (MB gas vertical) at 225-250, put the bacon in, throw in some hickory and apple wood chips for a thin smoke, and go for a IT of 150.
  6. S

    First-Time EQ Cure - Update

    First bacon update: EQ dry-rub cure started on 12/07... cure time terminated yesterday, 12/19 (12 days in the bag) - rinsed in fresh water, and dried uncovered overnight in the fridge - ready for some hot smoking today.
  7. S

    How cold till it kills rye grass ?

    I have not seen winter temps kill rye grass around here, but it will certainly not make it thru hot AL weather next summer. So for late fall seeding, I usually mix rye and fescue... the rye comes up fast and the fescue (usually) eventually takes over and is good next summer....
  8. S

    Fire Management Problems

    I have been learning how to run my new MB gas vertical, using wood chips. At least with the gas burner, fire management is not much of a problem. Been doing brined chicken thighs/leg quarters lately (with apple and cherry - tastes great!) and of course the smoker temp drops noticeably when I...
  9. S

    G'day from Australia

    Howdee Paul, welcome from Alabama!
  10. S

    First-Time EQ Cure - Update

    On Tue 12/13 I did two more small pieces of belly I had in the freezer, again dry-rub with the same basic simple salt/brown sugar/black pepper cure recipe I used before on the first piece on 12/07 ... so I hope to be doing some smoking of all three pieces just about on or before Christmas Eve...
  11. S

    First Post

    Welcome uvalde, from an Alabama bacon newbie!
  12. S

    Newbie

    HappyBelly - welcome to the group, from another newbie, from Alabama!
  13. S

    First-Time EQ Cure - Update

    Doug, I appreciate the details in the discussions here, and am amazed at the numerous websites that say, " a teaspoon of this and a cup of that, and wait three days..." to have super-tasting bacon... well, maybe so, but maybe not... I'd rather delve into the details and hopefully advance with...
  14. S

    First-Time EQ Cure - Update

    So much good information being shared here among those who no doubt actually know what they are doing ... certainly the collective knowledge will benefit this "bacon newbie," and I'm so glad I stumbled into this forum - thanks to all for the feedback & comments!
  15. S

    Cold smoking in hot weather

    New (goofy?) idea to continue this rather old thread: I have available in (under, actually) the back yard, a 100' long "earth tube": 4" pvc pipe buried 4 ft below the surface, that I used several years ago for a solar power system battery box cooling project. I have since changed out the...
  16. S

    First-Time EQ Cure - Update

    Thanks Al, I will be using my MB vertical for hot smoking at ~200* so I guess I'll be headed for 150* on the internal temp reading - that might be as short as a few hours in the smoking, I don't know yet.
  17. S

    First-Time EQ Cure - Update

    Thanks Edge, I may have to curb my impatience and just leave it in the cure for a few more days!
  18. S

    First-Time EQ Cure - Update

    This is my first-time bacon cure, EQ method, dry-rub. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1.75%), 2.5g Cure #1 (aiming for 0.25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper...
  19. S

    Newbie from Alabama

    Hello all, have been reading the forum posts here for a few weeks, and decided today to take the plunge: - I just started up my first "test run" bacon, using a dry cure EQ method. I used the diggingdogfarm calculator and the salt/sugar presets already shown there, for a recipe starting place. I...
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