Recent content by SixShooter

Your bacon looks wonderful! Yep! I have to agree with the enabler part. I think I have convinced my hubbie that we should get an additional fridge. That way he can use the freezer to store hops for brewing and I can use the fridge for random bacon and sausage making sessions. Win, win.

That is beautiful bacon! I think I hear a choir in the background. I now have a case of slicer envy. I see that is a LEM. Which one is it? I think it may be time to retire my 50ish year old slicer. - Sue

It wasn't difficult. I just kept worrying over it like it was my baby. I think my husband rolled his eyes at me a couple of times. The hardest part for me was fridge space and smoker temp control. We had a high of 47 degrees that day and a very chilly breeze. We ended up bringing the smoker...

I did it! Used @SmokinEdge recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1...

Aha! Don't think it's stainless. Thanks!

Smoke day today! Currently doing the drying process prior to smoke. Quick question though. I'm not sure what this spot is on the belly. I'm assuming I can just cut it off later if there is a problem. Everything smells fine. Any ideas?

That does help. That you!

It's been 5 days. I finally worried myself enough to ask about it.

My fingers are crossed. I know how much everyone likes pictures. I will post my results! Thank you!

Awesome! My husband keeps telling me I worry too much. Thank you! -Sue

I have been lurking in these forums for years. Smoked a lot of meat and made fresh and smoked sausages with moderate success; however, the threads on the true dry bacon has had me drooling for weeks. I finally had to give it a try. I did the calculations mixed up my cure, salt, sugar and...