Recent content by dave from mesa

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  1. dave from mesa

    My first stab at pork belly bacon

    Why? How long did you smoke it? Do you think it had to do with the pellet choice?
  2. dave from mesa

    Too Hot during the day. Cold smoke at night?

    Thanks That's what I wanted to hear. Maybe even tonite.
  3. dave from mesa

    My first try at bacon

    Real nice looking bacon. Enjoy it. BTW Costco also sometime has pork belly, ask them.
  4. dave from mesa

    Too Hot during the day. Cold smoke at night?

    Temps here are in the mid 80's during the day (yeah I know I'm sorry for the ppl in the low teens.) It get down from the high 50's to the low 50's at night. Was thinking of cold smoking my bacon at night. Anything I should be careful of? I figure that cured pork will still be good for the few...
  5. dave from mesa

    Pops6927's Wet Curing Brine

    Randy Why don't you just subscribe to this thread if you want to save the info?
  6. dave from mesa

    Diff between Pink Salt and Tender Quick?

    So they are diff then? Is there any way to tell the diff? Hope I'm not being a PITA but don't want to screw up here. thanks
  7. dave from mesa

    Diff between Pink Salt and Tender Quick?

    Wade When I called and asked he said it was #1 cure. When I bought it, a while ago and haven't used it till now, They sold it buy the pound and asked how much I wanted and I said fill that little container. He went in back and got how much I wanted. They don't make there own bacon anymore so I...
  8. dave from mesa

    Diff between Pink Salt and Tender Quick?

    He said #1and it looks pink not whitish. So far it has worked in Pop's brine and dry rub. Just cut up some that I did in the dry rub. Tried the brown sugar run and it was good. Have Maple sugar rub that I haven't tried yet. Wish my slicer would cut even slices. POS. Neighbor has a nicer slicer...
  9. dave from mesa

    Diff between Pink Salt and Tender Quick?

    Didn't get any instructions. Didn't think to ask. The guy that helped me wasn't even sure if they sold it. He had to ask the boss if they did. Sold it buy the pound. Guess I'll call them and ask. Here's what it looks like Edit Called the butcher and they said pink salt not TQ thanks
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    IMG_1965.JPG

  11. dave from mesa

    Diff between Pink Salt and Tender Quick?

    I see both talked about here. I bought, what I think is pink salt, at my butcher. What's the difference? Are the percentages used the same?  Now math is not my best subject so ppm mean nothing to me. Percentages I can work with. thanks
  12. dave from mesa

    Pops6927's Wet Curing Brine

    For what it's worth this was one piece and we cut some to test for salt that's when I saw it didn't look cured. Cut it in half and it looked the same. The pics show the center of the belly.  Will smoke it in a couple of days. thanks guys
  13. dave from mesa

    Pops6927's Wet Curing Brine

    2nd pic. I guess what I'm seeing is what looks like it cured on the left and right but where my thumb is and to the right looks uncured. The first batch looked the same all the way thru. Just don't want to waste my time smoking it and not being able to eat it. thanks
  14. dave from mesa

    Pops6927's Wet Curing Brine

    Hey guys Did Pops cure for a belly about 3# and about 1 1/2" thick Used 2/3 C Salt 1 C sugar 1 C brown sugar 1 heaping T pink salt Let it brine for 13 days. When I cut a few pieces to test fry I noticed that the center didn't look cured. Looked like raw pork. Now I don't know what to do...