Recent content by jwick
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Bacon made the easy way...
You want to keep the temperature under 120. I try to cold smoke between 80-100. -
Bacon made the easy way...
Put that stuff on after it comes out of the brine. I've tried all kinds of stuff in my brine and what I've noticed is that you don't see any difference in the end product. Just stick to the sugars, salt and cure. I've done this receipt 4-5 times now and tried all kinds of rubs (hot, sweet... -
Bacon made the easy way...
Going to be attempting Pops brine this Friday. Does anybody have a gallon of brine per pound of belly estimate? My local meet market sells the belly in 12-15lb slabs and just wondering how much brine I should be mixing up. -
Smokin' down in H-town
A little about me...I'm a native Texan. Graduated with a Civil Engineering degree from the University of Texas and have worked in the O&G industry my entire career. Hobbies are fishing, shooting and working on cars but nothing beats a good day around the grill with friends and a cold beverage...
