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Recent content by newbiesmoker

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  1. newbiesmoker

    PIA Chicken Thighs for WOMD

    Looks great!! I'm going to try this very soon.
  2. newbiesmoker

    Too much pepper?

    I've not been able to get any pepper flavor in my bacon. This last batch for my rub I had 6g cure 33g salt 17g sugar 63g pepper. I really didn't mean to add that much but it just dumped out. Lol Think this will be overpowering?
  3. newbiesmoker

    Maple syrup?

    Kinda late to the party but I've used high quality maple syrup and maple extract in my bacon. I personally think the extract adds more flavor. The syrup batch seemed to burn the edges when fried.
  4. newbiesmoker

    1st time doing dry cure bacon.

    After making several batches of bacon with wet cure, I decided to dry cure a batch. I'll definitely do it more often. Wouldn't have been possible without the knowledge I've picked up from this site.
  5. newbiesmoker

    The BBQ Gun Thread

    I bought the jig and tooling from 80% lowers as a kit. It's really easy to do. I've done 5 so far. Shoots pretty decent.
  6. newbiesmoker

    The BBQ Gun Thread

    this one wasn't even machined when I got it. Some quality control they have. Lol
  7. newbiesmoker

    10lbs of wings

    Only about an hour at this point.
  8. newbiesmoker

    10lbs of wings

    I have 10lbs of wings on the req teq. Top row is sprinkled with chika licka bam bam. Bottom row is some Kroger KC style rub I really like on ribs.
  9. newbiesmoker

    28lbs of goodness AKA Bacon

    I made a 28lb batch of bacon. Normally I take it to work and share but I had some folks ask to buy some. No way you could charge enough to pay for your time and effort but it's nice to know people enjoy your work.
  10. newbiesmoker

    Newbie from Indiana

    Welcome. Warning, this site is addictive.
  11. newbiesmoker

    Cory From Indiana

    Welcome to the most addictive site you'll find.
  12. newbiesmoker

    23lb batch of bacon

    Thanks, 1.5% salt . 25% cure Small amount of pepper About 1oz of maple extract per bag
  13. newbiesmoker

    23lb batch of bacon

    I used 28 grams of Prague, 168 grams of salt, 18 grams of pepper. Flipped every day in fridge for 15 days. Then rinsed off, put in fridge for 2 days Low smoked for 2hrs for 3 days. Froze then sliced. I added the maple extract in the bag while curing.
  14. newbiesmoker

    23lb batch of bacon

    I started this batch last day of October. Cure salt, salt, pepper, maple extract. Ended up with 14oz of bits and pcs that I will use for beans.
  15. newbiesmoker

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    This a Kroger? Reason I ask is I'm getting 44905-44907 in the Ohio area.
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