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Recent content by smokingit

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  1. smokingit

    Canadian Bacon Dry Cured (Step by Step)

    Hey Bearcarver. I read this post way back when you first made it and it was the inspiration for me to take on many variations of loin or back bacon. I just today realized that I had never hit the like button, and for that I apologize. Your walk through are always incredibly informative and I...
  2. smokingit

    Loin bacon on my Gravity Series

    I smoked at 180, until internal reached 140.
  3. smokingit

    MBGS Slow getting to Temp in Cold Weather

    I had the same error code a couple times when I first got my 560. I did a hard reset of the system and it has worked perfectly ever since. The other posters are correct about the meat probes though...the probes are designed for internal meat temps, not oven temps. do not leave them just laying...
  4. smokingit

    Loin bacon on my Gravity Series

    Hey all! I haven't posted in a long time but still love smoking. I recently picked up a Gravity Series 560 and I LOVE it!! I did a test batch of bacon a month ago, just to make sure it was capable of producing good results and turns out I get much better flavor with this unit than I ever have...
  5. smokingit

    Second attempt at bacon (hot smoked)

    Thanks. I wish we had an asian market near here.  I see a lot of people saying that they get bellies there. Closest is 80 miles away from me. :-(
  6. smokingit

    Second attempt at bacon (hot smoked)

    Thank you. It was very subtle.  My wife couldn't tell a difference.  I might try changing the syrup to bourbon ratio a bit next time.
  7. smokingit

    Canadian Bacon Dry Cured (Step by Step)

     Yet another great step-by-step and exactly why I have followed you since I joined.  Wait...that sounds kinda stalker-ish...I have followed Bearcarvers forum posts and any comments he makes on others threads are always helpful.  
  8. Second attempt at bacon (hot smoked)

    Second attempt at bacon (hot smoked)

  9. smokingit

    Second attempt at bacon (hot smoked)

    My first shot at bacon was a huge hit around my house. Unfortunately, that was a single 3.5 pound slab so it didn't last long.  So I searched my local area to find a source for a larger volume of pork belly.  Decided to buy from the butcher at a local grocery store and was told the minimum order...
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    20150214_071028.jpg

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    20150214_121127.jpg

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    20150214_112533-1.jpg

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  13. 20150209_202003.jpg

    20150209_202003.jpg

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    20150209_171721.jpg

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  15. Pellicle.jpg

    Pellicle.jpg

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