Recent content by mtkeg

Mr T In your bacon recipe post you state the following: Does that still hold true? Will I not be able to fry the bacon in a pan? By ageing do you mean the 21 days from start to finish for your bacon as you describe in your recipe?

Hey all, New member here from Tennessee. I have bee smoking meats on my offset smoker for about 8 years now; taught by my father-in-law. I joined this forum to try something new and to gain some knowledge about curing and cold smoking meats. I am currently in the process of curing my own...

Guys... I really appreciate your help! I am kinda nervous since it is the first time I am curing bacon. I am definitely going to go longer than 10 days since I want to build a cold smoker (i can use this to smoke some cheese too). Why do some people prefer prague powder #1 instead of Morton...

Merry Christmas to you and your family also! My pork belly is 1-1/2 in. thick (2 lbs - I used 2 tablespoons of tender quick)... I have seen a bunch of different methodologies out there... I was planning on curing for about 10 days minimum. Does that sound about right? Will the amount of...

Gibsorz, DaveOmak, Travisty, Mr T 59874, and Bearcarver - Thanks for the Guidance DaveOmak - For my cure I followed Bearcarver's guidance (1 TBSP of Tender Quick per pound of meat, I eyeballed the Brown Sugar, and Cracked Black Pepper). Is this cure OK if I decide to cold smoke in ambient...

Hey all, I am preparing bacon and have it curing in the fridge (day 2). I have been doing a lot of reading about how to smoke the bacon. I currently have an Oklahoma Joe offset smoker and live in Tennessee. I have read recipes where people cold smoke, smoke at 130 deg F and raise to 180 deg F...