Recent content by jbchurchill

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  1. jbchurchill

    Pork Loin equilibrium brine failed me?

    Yes. Combined weight.
  2. jbchurchill

    Pork Loin equilibrium brine failed me?

    Thank you both for your reassurance! @SmokinAl @DougE Any idea what could have caused the oxidation? I have switched to 2 gallon ziplock bags - would it be likely the case that air trapped in the bag would be the culprit as the smaller piece demonstated the most gray and could likely have been...
  3. jbchurchill

    Pork Loin equilibrium brine failed me?

    I’ve been using the equilibrium for curing bacon for quite some time so am comfortable with it. This time I tried to make peameal with a loin. Lots of garlic, mustard seed, cloves, bay leaves. But I’m not happy with the results. I’m concerned with how it looks. Too gray on the edges. 10 days...
  4. jbchurchill

    Bacon Likely Bad... Confirm and Help Me Learn

    And maybe the bellies were not dry enough when they went in?
  5. jbchurchill

    Smokey Bacon?

    Thanks! For those that are cold smoking, I have in the past taken the belly out of brine to air dry the night before. A bit of a pelicle forms. Do you guys do this as well? or air dry longer than say 8 hrs? @Jabiru thanks for the advice! Do you put the tube under the drip pan? When i was doing...
  6. jbchurchill

    Smokey Bacon?

    I used my A-Maze-N today with ribs. Another 2 hours until I can taste 'em though!!!
  7. jbchurchill

    Smokey Bacon?

    Thanks - I haven't tried a cold smoke. Might try Ryan's advice and give the AMNPS another go
  8. jbchurchill

    Smokey Bacon?

    I can try the AMNPS again... my problem with that system has always been keeping it lit. Mind you the last time i tried it was when I had my upright electric. Maybe with Trager it will work better?
  9. jbchurchill

    Smokey Bacon?

    I do Pop's brine on my pork belly and really love the results. When I hot smoke using applewood on a Trager, on smoke setting (~160 degrees), after 4-5 hours, the bacon comes off and has a nice, smokey smell. However, after slicing and freezing, the re-opened bacon has lost that smokey smell...
  10. jbchurchill

    Canadian Bacon Pops 6927 Brine Style (pics heavy)

    Looks great! I use Pop's brine as well for Canadian Bacon - minus the sugar as we're all diabetic here. We use the same ratios for bacon too. 1 gallon water 15g #1 175g kosher salt If you want to try something interesting, you could tackle Peameal Bacon, which is what Canadian Bacon is in...
  11. jbchurchill

    Sponsored Vacuum Sealers Unlimited

    Hi! I was looking at your site and was wondering if you have zipper bags that will work with a Foodsaver? I saw your Ultra bags, but I didn't see any with the zipper. Also, is there a new coupon? 620 says it is expired Thanks!
  12. jbchurchill

    1st Pork Belly Bacon

    I see in your tag and pics that you've got a Traeger but you used the amazen to smoke the slab. Curious to know why?
  13. jbchurchill

    Maple or Hickory smoke for bacon???

    I went with maple and it turned out great!
  14. jbchurchill

    Maple or Hickory smoke for bacon???

    I goofed and forgot to order applewood chunks. I have some really nice maple and hickory... just finished a 10 day pop's brine on some pork belly and need to hot smoke tomorrow. I've never done maple or hickory for bacon. Any recommendations?
  15. jbchurchill

    Beginner From SoCal

    thanks! I'll check it out.
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