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Recent content by johnthemc

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  1. johnthemc

    NEPA Coal Region Soupy Sausage

    Wow! Following and can't wait for more!
  2. johnthemc

    Vension/pork Snack sticks using Morton Tender Quick

    10LBS patch. Would you have a recipe?
  3. johnthemc

    Vension/pork Snack sticks using Morton Tender Quick

    Hello, I would like to make Venison/Pork snack sticks and use Morton's Tender Quick for the first time. The Venison was already mixed with Pork at 90/10 and I am going to add a little more Pork to make it 80/20. Any help would be appreciated. Thank you in advance. John
  4. johnthemc

    First Pork Belly Bacon

    Update and pics of end result. Fried a sample turned out great but a little salty. Next batch I will try soaking for a hour before. Thanks for the help everyone.
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    FullSizeRender(1).jpg

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    FullSizeRender.jpg

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  7. johnthemc

    First Pork Belly Bacon

    Ok and thank you. I was only going to let it dry 1 day! I am so happy I posted today! Thank you again.
  8. johnthemc

    First Pork Belly Bacon

    I let bacon cure for 2 weeks as suggested by DaveOmak and c farmer. Tomorrow will rinse and air dry(wife during the day while at work) and going to smoke over night. Will post pics as I go. Thank you.
  9. First Pork Belly Bacon

    First Pork Belly Bacon

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    first belly Bacon.jpg

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    Belly Bacon.jpg

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  12. johnthemc

    First Pork Belly Bacon

    Thank you
  13. johnthemc

    First Pork Belly Bacon

    Thank you both for replying and I will post on end result.
  14. johnthemc

    First Pork Belly Bacon

    Hello All; I am asking for some advice. Bought 10.75lbs pork belly yesterday. I removed the skin, square it off and cut into 3 pcs.  I made a rub of the following; 2 1/8 tsp.- pink "Internal Curing Salt" from Pittsburgh Spice And Seasoning Co. Sea Salt @ .25 oz per pound(2.75 oz) Brown Sugar...
  15. johnthemc

    Cedar smokehouse construction

    Following this because I am planning a back yard build also.
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