Recent content by gabrieldavis49

Here is the mixture I used before splitting it in half for half jalapeño and half sweet

Yes. I looked up Morton's coarse salt weight and it said 6 grams per tsp and with seven pounds of pork belly it came out to I think around 75 grams I ended up using a little extra salt because I was reading that if the cure is too strong I can soak it before i smoke it but I would still rather...

Yeah I was worried about bochelism but I also understand that too much pink salt is also dangerous. 1 1/4 teaspoon should have been fine being as it states 1tsp per five pounds and mine was seven so I feel okay with that portion of my measurements. I was more worried about possibly over salting...

I started dry curing my first slab of bacon last night. I couldn't get a scale for my measurements so I just had to estimate to the best of my abilities. The pork belly weighed between six and seven pounds and for the cure I added 1 1/4 teaspoons of pink salt, 15 teaspoons of Morton's coarse...

OH man that sounds good!!! This seems like a recipe I may have to try while I'm cold smoking my bacon next week

OH man that sounds good!!! This seems like a recipe I may have to try while I'm cold smoking my bacon next week

Hello everyone. I'm Gabriel and am currently living out in Virginia area. I've been in the military for the last eight years and just moved here from Washington state. The trip out here ended up with me having two grills that were half rusted and three quarters broken so I decided to upgrade...

Oh man that looks tasty. I just bought my first side by side smoker and am going to try doing this while smoking a rabbit. Just for fun!