Recent content by sharris
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Not enough pink salt...?
OK, sorry, getting back to this a little late. I took my bacon out of the brine, and noticed the brine was kind of slimy. Is this normal? I didn't notice any off-putting smells or anything. I rinsed the belly off pretty thoroughly, and then debated adding it back to the brine. I tried to look up... -
Not enough pink salt...?
Ok, so after a long hiatus, I am makin' bacon again. I bought a pound of pork belly (well, 2, but I used some already), and I'm using Pop's brine cure. Problem is, instead of 1tbsp of cure, I used 1tsp. The bacon has been curing for a week, and I just realized this mistake now. Can I add some... -
Newbie bacon questions / help
Thanks Martin. I have been considering the AMNS, sounds like it might be worth my while to invest in one. Dave, as far as the bellies go, I've been getting them from my local butcher here in San Francisco, and I know they are untouched, other than being butchered. I actually feel awful, as the... -
Newbie bacon questions / help
Thanks for the responses! fpnmf, I have seen this posted a few times while lurking the forums, and it is the method I plan on trying next, just based on my failures with my current method. However, I'm still curious about the root cause of what might be wrong with my bacon. I know other people... -
Howdy
Hi there, I've been lurking in the forums for a couple weeks, but finally decided to join, so I can participate and ask some questions. I built my own cold smoker about 6 months ago, the idea having stewed for awhile after watching that episode of Good Eats, where Alton Brown makes a smoker out... -
smoker1.jpg
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bacon1.jpg
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Newbie bacon questions / help
OK, I've just cooked up my 3rd attempt at making bacon, and clearly I'm doing something wrong, because my bacon just isn't very good (which I didn't think was possible!). I've got some theories, but wanted to ask some pros :) All bellies were dry cured, basically using the method from...
