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Recent content by gary morris

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  1. gary morris

    Hello and Welcome to this group.

    Hi Danny and congratulations on the new group.  Sounds great. Gary
  2. gary morris

    My Begginings in Bacon

    Hi Guys Apologies for not posting sooner.  Life got in the way and I'm unable to supply any q-view of the finished product.  It turned out great, I only smoked for 4 hours, then let it rest.  Tonight I tried some and it was gorgeous, perhaps a smidgen too sweet, but really good with a delicate...
  3. gary morris

    User Name

    Boy o boy am I stupid!  I've just spent the past 10 minutes trying to figure out why "ColoradoSmoker" would want to change his user name to "ColoradoSmoker thanks ken"  Then the  penny dropped!!  What a idiot am I.  I now have a fit of the 'giggles' Gary
  4. gary morris

    Hello from Saskatoon

    Hi captjack and welcome, good luck with the smoke.
  5. gary morris

    I am the New guy

    Hi jted and welcome, have fun.
  6. gary morris

    What do u think of my cheeses?

    You have, one lucky Dad, nice one! Gary
  7. gary morris

    My Begginings in Bacon

    Hi Guys, It's day 14 and I've bought the bacon out of the brine, I'll rest it for a day then for some smoke. Smells fine (no really strong smells)  and no stringy slime!! For the first smoke I'm going to start easy and go for 4 hours, not allot I know but it will be a yard stick for future...
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    DSCF0394 (Medium).JPG

    • gary morris
    • Media item
    • Comments: 0
    • Album: My Begginings in Bacon
  9. DSCF0393 (Medium).JPG

    DSCF0393 (Medium).JPG

    • gary morris
    • Media item
    • Comments: 0
    • Album: My Begginings in Bacon
  10. gary morris

    Hey from North Carolina

    Hiya Rick and welcome, plenty of friendly folks around here, have fun. Gary
  11. gary morris

    Just signed up from NH!

    Hiya beansbbq and welcome, plenty of friendly folks around here, have fun. Gary
  12. gary morris

    Skinless chicken breast

    Could you smoke it in a shallow tray with a drop of water / stock / sauce etc, and turn it over a few times during cooking?
  13. gary morris

    Smokin in Massachusetts

    Hiya Sabato Domenica and welcome, plenty of friendly folks around here, have fun. Gary
  14. gary morris

    Brined bacon turned slimy

    I'm now on day 9 and so far so good, no slime. I used 'Pop's Brine as before, and the only changes I made in general were - 1.  Correct temperature control - I now have a working fridge!   2.  Before I started, I sterilized all of the equipment with a food grade sterilizing solution...
  15. gary morris

    Questions about bacon cures

    I'd love to see your q-view for Pastrami.  happy Smokin Gary
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