Recent content by marshfour

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  1. marshfour

    Jumping in for a Try at bacon

    The freezing for a few hours did the trick. Great project... thanks everyone!!!
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  4. marshfour

    Jumping in for a Try at bacon

    OK .... The bacon has been mellowing in the frig for 4 days and it's time to pack!. Awesome color and flavor. The 3/4 cup of salt per gallon was about perfect for our taste. It has a nice sweet, smokey, salty flavor. Smoke time was 10 hours the first day and 8 the second. Really good for a...
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  7. marshfour

    Jumping in for a Try at bacon

    Got some good smoke going on day 2. Also a picture of the light bulb heater.. temps are holding at about 60 inside the smoker today. Waiting for some good color change...
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  10. marshfour

    Jumping in for a Try at bacon

    Good luck Dave! The first day of smoking is done. I estimate about 9 hours. Had some troubles keeping the a-maze-ing smoker going, but found the sweet spot for air flow to keep it lit. I heated the smoker up to about 90 degrees with the LP and then shut it off. I put in 2 light bulbs and the...
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  12. marshfour

    Jumping in for a Try at bacon

    I pulled the bellies from the brine last night and let them sit for the night in the fridge on a rack. They are now on the counter with a fan on them for a couple hours to get to room temp and to make sure the pellicle forms. I guess I will know it when I see it.... Then into the smoker!
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  14. marshfour

    Jumping in for a Try at bacon

    Good advice - thank you all... the count down is on.. Will repost in a couple weeks.
  15. marshfour

    Jumping in for a Try at bacon

    Hey Nick, I used 3/4 cup of sea salt and 1 tbs of cure #1 for each gallon of brine. Hope you have good luck !  
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