Recent content by davidbo

So 3.2gm/kg, along with the 2.4gm/kg of cure #1, is correct, or is that combined? That's the amount I used and maybe it was correct after all. I haven't used sodium erythrobate before so I'm still learning here. I did cook the bacon thoroughly with no problems and it was very good. Thanks for...

I used the cure from this video. After one week in the fridge I gave it 24 hours of sous vide followed by 4 hours in the smoker with apple wood. The cure penetration was 100% and the test slices were very good. I have the sodium erythrobate so I'll probably continue to use it...just a bit less.

I dry cured a slab of belly using sodium erythrobate as an curing accelerator along with sodium nitrite. I had never used this before and the recipe called for 3.2g/kg which I found out later is likely too much. From what I've been researcing it was probably supposed to be .32g per kg of pork. I...

Sorry for the delay, been busy with work and the holidays and such. Anyway, after almost two weeks in the fridge I pulled the bellies from the brine and gave them a quick rinse and soak in fresh water. After about 15 minutes soaking I cut off a slice to fry up for a salt check. Seemed good to me...

Oh, I almost forgot.  Thanks for the encouraging replies, this has been a lot of fun so far, can't wait to share the results!

Another must-have. That's another great reason for making food rather than just buying it...NEW TOYS!!! Actually, I've been wanting a decent slicer for some time now. I considered finding usable commercial unit through Craigslist and restaurant supply stores, but I couldn't justify the cost...

  Hello folks! It's been almost an hour since anyone has posted a first BB thread, so I thought I'd pick up the slack. I consider myself pretty capable when it comes to my smoker, I've already prepared many examples of beef, pork and poultry, including a signature 5 rib standing beef roast (see...

Oh I plan on playing it safe and will use Pop's brine, which looks pretty foolproof.  I've been through most of the bacon forum already, Bearcarver and Foamheart, among many others, are now my new best friends whether they know it or not.  I'll cut the belly in sections and get a little creative...

Thanks a million guys!  I belong to countless forums, everything from cars to camping, and I must say this is the most well-managed and highest participation of them all.  If it wasn't for you folks, I never would have heard of this: Look what the UPS man just brought me!  I thought I ordered...

I hail from the Tropics of Texas, AKA the Coastal Bend, where any form of outdoor cooking is a year-round event. I consider myself reasonably experienced at most kinds of grilling and smoking techniques and have the equipment graveyard to prove it. My current arsenal is a New Braunfels offset...