Recent content by Steve in AL

Thanks! The vacuum seal bag is ok, I am just exploring some packaging ideas to add a bit more “flatness” to the package after sealing.

Firstly, apologies to the group if this question has already been asked / answered in another thread, I searched and found nothing... I am looking for a source for some white greaseproof paper "bacon board" material to use for a backing when I package up / vacuum seal my sliced bacon. Something...

Taste test tomorrow or next, I hope!

Bacon! After three+ hours in the smoker @200* this afternoon, now resting in the fridge overnight... tomorrow will move to the freezer for a while to firm up, then over to the slicer...

Edge, I am planning to set up the smoker (MB gas vertical) at 225-250, put the bacon in, throw in some hickory and apple wood chips for a thin smoke, and go for a IT of 150.

First bacon update: EQ dry-rub cure started on 12/07... cure time terminated yesterday, 12/19 (12 days in the bag) - rinsed in fresh water, and dried uncovered overnight in the fridge - ready for some hot smoking today.

I have not seen winter temps kill rye grass around here, but it will certainly not make it thru hot AL weather next summer. So for late fall seeding, I usually mix rye and fescue... the rye comes up fast and the fescue (usually) eventually takes over and is good next summer....

I have been learning how to run my new MB gas vertical, using wood chips. At least with the gas burner, fire management is not much of a problem. Been doing brined chicken thighs/leg quarters lately (with apple and cherry - tastes great!) and of course the smoker temp drops noticeably when I...

Howdee Paul, welcome from Alabama!

On Tue 12/13 I did two more small pieces of belly I had in the freezer, again dry-rub with the same basic simple salt/brown sugar/black pepper cure recipe I used before on the first piece on 12/07 ... so I hope to be doing some smoking of all three pieces just about on or before Christmas Eve...

Welcome uvalde, from an Alabama bacon newbie!

HappyBelly - welcome to the group, from another newbie, from Alabama!

Doug, I appreciate the details in the discussions here, and am amazed at the numerous websites that say, " a teaspoon of this and a cup of that, and wait three days..." to have super-tasting bacon... well, maybe so, but maybe not... I'd rather delve into the details and hopefully advance with...

So much good information being shared here among those who no doubt actually know what they are doing ... certainly the collective knowledge will benefit this "bacon newbie," and I'm so glad I stumbled into this forum - thanks to all for the feedback & comments!

New (goofy?) idea to continue this rather old thread: I have available in (under, actually) the back yard, a 100' long "earth tube": 4" pvc pipe buried 4 ft below the surface, that I used several years ago for a solar power system battery box cooling project. I have since changed out the...