Recent content by stonegoat

Sorry. I always get the nomenclature wrong! It was definitely cure #1

What % salt would you recommend?

Dry brine: 2% salt, 0.25% sodium nitrate, 1% sugar (I used brown). Vacuum sealed and rotated every day for a week. Rinsed and dried overnight in my fridge then smoked at 200F for about 4 hours using pecan pucks (I use a Bradley smoker). Turned out amazing!

My bacon turned out great! I used pecan wood.

There are many species of fish that fall under the ‘Rockfish’ moniker. The Rockfish we catch on the BC coast are mild, white and forgiving to cook. They make excellent fish tacos

It’s been tough hunting in our area for a few years, except for turkeys, grouse and bears. we usually hunt in the far north of the province and have much better luck

I live in British Columbia, Canada. I’m an avid hunter, fisher, forager. I have two kids and a beautiful wife. I love cooking and use my smoker a lot. I am looking forward to expanding my repertoire and delving into the world of smoked cured meats.

Thank you all for your great advice. I really appreciate it. I have thrown the pork belly away and will start with a new one. I have learned a lot here already

I agree, I never use anyone else’s load data. However, I would think the manufacture of a product with the potential toxicity like cure number one would have the proper correlation between the weight and the volume printed on the packaging. Am I missing something here?

Hello everyone, this is my first post. I am very experienced at smoking fish and pork butt, ribs, brisket, etc. however, I decided I wanted to make my own bacon. I went onto one of the online bacon calculators and because my slab was just a little bit under 3 kg in size the calculator gave me, a...