Recent content by mjh1

OK quick update, and a little Bacon Porn I let it cure for 12 days, soaked it in cold water for about 1 1/2hr changing the water 3 times, smoked it with Maple wood for about 4 hours until the temp of the bacon was just over 150F Turned out pretty good, maybe a little salty but not bad at...

Ok I guess I will leave as is for now and and after the 10 to 14 days of curing soak in water and do a couple of test strips to see how salty it is and repeat if necessary. Hopefully this 1st attempt is not a waste of time, money and is to salty,  I will follow the calculator and one of the...

If I leave it does rinse and a soak in water before smoking reduce the salty taste? And should leave it longer than the 5 days this recipe calls for?

Just over a day

So the recipe I followed is not right and I have to much curing salt? I have 4tsp with 10lbs of belly? If so is that going to ruin the meat and make it to salty to eat? 

Hello All Great site looks like a lot of good friendly people and info. Hopefully someone can help me out I have a question I purchased and started to cure a 9.5lbs pork belly for bacon, I was given this recipe  1 4- to 5-pound pork belly, skinned For the cure:1/3 cup kosher salt3...

Thanks for the input guys, will order up the recipe today, started the online course yesterday

Hello All, New here and just getting back into smoking, I started awhile ago but life seems to always have other plans and you end up being busier than you ever thought imaginable. Anyway I have sometime now to start enjoying some time with the smoker! My question is on Jeff's Rub, I want to...