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Recent content by bob-whie

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  1. bob-whie

    Welding Question

    "Drill 3/8"-1/2" holes in the drum and plug weld to the angle." If you can do this method, you can weld the angle bar to the barrel. Same technique, applying the arc to the angle bar letting the puddle wash onto the thin material. An old boilermaker at a coal fired electric generating plant...
  2. bob-whie

    Welding Question

    Keep the majority of the arc on the angle bar.
  3. bob-whie

    Nitrite or not?

    The term "natural bacon" is a misnomer at best and a hoax at the end of the critical scale. The celery juice power cures bacon in the same manner as sodium nitrite. The package label states: "No Nitrites or Nitrates Added* *Except for Those Naturally Occurring in Seasoning". The USDA is...
  4. bob-whie

    Easter hams

    I use this one. Longer needles are available. Nice looking hogs, just the right amount of nice white backfat, will make some great sausage. When we get to see them bellies?
  5. bob-whie

    In Germany... someone double check my math

    Your math is pretty close. You need 13.88888 times the Pokelsalz to equal a 6.25% cure.(6.25 divided by.45%) Assuming this is a dry rub, the Pokelsalz alone at 3/4 cup (225 grams) will adequately cure the brisket, no additional salt should be necessary. Probably why Pokelsalz is formulated the...
  6. bob-whie

    In Germany... someone double check my math

    Spelled Pokelsalz? 0.4% - 0.5% nitrite Pokesalz by bob-whie posted Feb 27, 2018 at 12:51 PM
  7. Pokesalz

    Pokesalz

    Pokesalz
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  9. bob-whie

    Nitrite or not?

    I get the pride in the crotchety old man syndrome and take no prisoners writing style, but geeeeez! The man was just asking a benign question which most here answered in a polite and helpful manner. There are thousands of recipes out there doing exactly what this man is doing, most notably...
  10. bob-whie

    Nitrite or not?

    One reason -- Nitrite creates the characteristic flavor of bacon. Would imagine if nitrites were eliminated from all commercial bacon, sales would plummet to near zero.
  11. bob-whie

    How does one get crispy bacon

    Kind of a geeky article about crispy bacon, but does somewhat confirm the "low and slow" cooking method stated often here on SMF. Certain it was written for store bought bacon, so take it for what it's worth...... https://www.seriouseats.com/recipes/2016/10/baked-bacon-for-a-crowd-recipe.html
  12. bob-whie

    How does one get crispy bacon

    She was a unbred gilt running with the sows that somehow got missed during culling, probably near 500# live weight. 280# sausage minus the bacon and spareribs. Our hogs are on the meaty side, there was just enough fat to make the sausage right, any less and it would been dry..
  13. bob-whie

    How does one get crispy bacon

    Hollymatic HVT 100 tumbler like this one. Pickup up at auction ridiculously cheap.
  14. bob-whie

    How does one get crispy bacon

    Marketplace bacon generally will fry up crispy, even the thick cut. What's the common denominator in store bought bacon -- it's all wet injected tumble cured with water added. This is not an attack on dry curing, but an attempt to explore the possibility that the inclusion of water may be a...
  15. bob-whie

    A Little O/T but How Do You Tell Your Grandmother Her Roasts Suck?

    Gift her an SMF Premier Membership?
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