Recent content by arn24

I mixed up enough salt, sugar, and nitrite for a 10 lb belly, and accidentally used it all on half of the belly (it was late, I was tired, brain fart).  Think it's still safe to eat?  If so, think it will be too salty? Any advice is appreciated. Thanks guys! Aaron

Good advice!

What do you do with 150lbs/month of bacon? Sell it? Or do have a restaurant or catering business?

I took your advice and cut both my slabs in half. I see more pink on the lean side, does this look OK to you guys? Also, should I be testing the saltiness now or after the pellicle has formed?

Thanks for the reply. There was no liquid in the bag to drain anyway, so I just applied the rest of the rub. Honestly I can't find the web page with the instructions I was following. I'll keep looking.

Welcome from Northern Colorado!  We used to go ride the Book Cliffs (I think that's what they're called?) on our dirt bikes once in a while (back in the 90's).  Loved it.  Broncos are number 2, haven't found a cure for that Purple Pride stuff, even though I've been here since 6th grade.

Morning all! Decided to try my hand at making bacon.  The cure time is supposed to be over today, so I thought I'd better run everything by you guys before I get too far. Here's the process so far: Bought a 9lb belly at Costco.  I didn't pay much attention to picking out the 'best looking'...

I think the chorizo was ok, but I think I overdid it with the onion and garlic. Also, I thought the chorizo would add plenty of fat, but I didn't turn it so it didn't distribute the way I'd hoped. I think a rotisserie would've helped. No worries though, I have another half to work with...

The results. Opinions were mixed, but most liked it.

It's in the grill! How it got there: That butterfly thing is harder than I thought! What a mess! Should take just about as long to clean this up as it will to get done. I'll post the results.

Will do!

Will do!

I'm going to cut it in half and freeze the other half for another attempt.  Depending on how this one turns out, I'm thinking an Italian version with pepperoni, mozzarella, peppers, etc....

I'm gonna try a pork loin tomorrow, and i thought I'd share my ideas and if anyone has anything to add or any advice, I'd appreciate it. Thinking about butterflying it and stuffing it with the following: Mixing jalepeno cream cheese, garlic, onion, jalepenos, chipotle peppers, and cilantro in...

Thanks!