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BACON (Extra Smoky) - Page 9

post #161 of 246

Disregard...started a new thread. :icon_redface:


Edited by bobrap - 4/14/16 at 11:32am
post #162 of 246
Thread Starter 
Quote:
Originally Posted by bobrap View Post
 

Disregard...started a new thread. :icon_redface:


PM Sent.

 

 

Bear

post #163 of 246
Bear, this is how a lot of your step by step instructions post for me. I'd it me or you?
post #164 of 246
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Bear, this is how a lot of your step by step instructions post for me. I'd it me or you?

 

I certainly hope it's just you. I never saw anything like that before.

 

Must be something at your end, or a clash between yours & mine.

 

I use a Mac, but once it's on the forum, that probably doesn't matter.

 

You should consult a Computer Geek.

 

 

Bear

post #165 of 246
I think that's just the way it appears on my iPhone. It opened just fine on my desk top And my lap top computers.
post #166 of 246
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I think that's just the way it appears on my iPhone. It opened just fine on my desk top And my lap top computers.


That's good !! Thumbs Up

 

Thanks for letting me know.

 

Bear

post #167 of 246

Awesome post and great photos -- thanks!

post #168 of 246
Thread Starter 
Quote:
Originally Posted by Larigot View Post
 

Awesome post and great photos -- thanks!


Thank You Much!!

 

Bear

post #169 of 246

Did my first "dry cure" using the Bearcarver method....cured in the frog for 5 days and froze for 3 hours before slicing.......(first attempt made salt pork that was so bad I threw out).....this is great tasting....used maple sugar to give it a maple flavor that my grandkids love.....thanks Bear for the help.

 

pete (torpedo)

 

 


Made with COSTCO bellies at $2,59 a pound

post #170 of 246
Thread Starter 

Looks Real Tasty, Pete!!:drool

 

Glad you like it ! Thumbs Up

 

Bear

post #171 of 246

WOW, WOW, WOW! You make my mouth water!  I going to try this one this weekend!

post #172 of 246
Thread Starter 
Quote:
Originally Posted by Karen Abbott View Post
 

WOW, WOW, WOW! You make my mouth water!  I going to try this one this weekend!


Great---Just follow that Step by Step, and PM me if you have a question, so I don't miss the question. I always check my PMs first when I get on.

 

 

Bear

post #173 of 246

I love and need step by step!   THANKS!

post #174 of 246
Thread Starter 
Quote:
Originally Posted by Karen Abbott View Post
 

I love and need step by step!   THANKS!


That's Great, Karen!!

 

Here's a whole bunch of those Step by Steps----Take your Pick:

 

Just click on "Bear's Step by Steps".

 

Bear

post #175 of 246

Hey Mr. Bear, I did it just the way you laid it out.

Absolutely great, Thank You.

Points to you, Sir.

 

  Ed 

post #176 of 246
Thread Starter 
Quote:
Originally Posted by Gearjammer View Post
 

Hey Mr. Bear, I did it just the way you laid it out.

Absolutely great, Thank You.

Points to you, Sir.

 

  Ed 


Thank You Ed !!!

I'm real Glad you like it !!

 

And Thanks for the Points!!

 

Bear

post #177 of 246

So my wife went out and bought a MES 30 and I started thinking, "I remember a Bacon recipe that seemed real easy if we had a MES". 5 years later and people are still commenting so I figure this is a great way to do my first batch of Bacon.  Easy enough to get into the fridge.  Now the hard part.  WAITING.

 

post #178 of 246
Thread Starter 
Quote:
Originally Posted by dnvrdv View Post
 

So my wife went out and bought a MES 30 and I started thinking, "I remember a Bacon recipe that seemed real easy if we had a MES". 5 years later and people are still commenting so I figure this is a great way to do my first batch of Bacon.  Easy enough to get into the fridge.  Now the hard part.  WAITING.

 

 

 

 

LOL---Yeah it can be hard to wait, but you'll get there.

The wait doesn't bother me near as much as my first 5 or 6 Bacon Smokes.

Hang In There!

 

Bear

post #179 of 246

The taste test was awesome.  Off to the smoker! Thanks Bearcarver.

post #180 of 246
That does it next bacon I do will be Bears dry cure with TQ. I think maple sugar would be a nice touch too. If it taste like it looks, I'm in.

Randy,
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