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Recent content by blackrifletrucker

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  1. blackrifletrucker

    Preservation/Curing Question

    if u dont mind me asking, whats the reason for not using it? i just did my first batch of bacon with some 6.25% cure and it worked like a charm.
  2. blackrifletrucker

    First bacon tastes like a success w/qview....

    Thanks for the kind words everyone.
  3. blackrifletrucker

    First bacon tastes like a success w/qview....

    First bacon and my first qview, hope everyone enjoys. I followed the method from the thread "bacon using instacure #1" as the cure i purchased was the same sodium nitrate content. Cured in the fridge for 7 days and took care of the rest today. I smoked it hot due to the fact i cannot keep my...
  4. blackrifletrucker

    Dallas, TX checking in.

    Carrollton to be exact. Right off the GB tollway.
  5. blackrifletrucker

    Got some pig belly. Need a little help with the curing step.

    awesome, much easier when i can compare what i have to something that has been proven.
  6. blackrifletrucker

    Got some pig belly. Need a little help with the curing step.

    appreciate it, pretty sure i can manage that.
  7. blackrifletrucker

    Got some pig belly. Need a little help with the curing step.

    My introduction has been made in roll call. Thanks for the reminder.
  8. blackrifletrucker

    Dallas, TX checking in.

    New member here, been lurking around for awhile. Love all the info. Look forward to conversing with everyone.
  9. blackrifletrucker

    Got some pig belly. Need a little help with the curing step.

    Hello everyone. Trying bacon for the first time. Ive went and picked up plenty of belly. Also got some AC Legg's LEGG CURE 6.25% which says 1 oz. is good for 25 lbs of belly. I see there are some more technical methods of curing the pork, but i also read some people just putting the cure...
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