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I'll check it again when I get home. It's been a couple weeks so there is a slight possibility that it may be ready Robert
"Do you have a recipe for the seasonings you used for phase 1" I have nothing written down. I followed the UMAi recipe through the curing process...
No, not quite yet. Its at 30% weight loss or maybe a bit more so theoretically I could slice it but really want to hit the 35% mark. Hopefully it...
Well Sunterra pulled out all the stops and got my new grill to Austin in record time. I went to the shipping company's terminal yesterday morning...
Here are a couple of projects I've done recently. One 45 days, the other 60 days....
"It is a strange looking outfit, but it sounds like you have it down to a tee. Also the bacon looks great and I concur, you can never have to...
"Who makes it?" This particular pit is a design that I came up with about 6 years ago as we were in the planning stages for me to build our new...
"Looks good! But what in the world kind of smoker is that? It looks like there's nothing below the grates? I'm curious, got any info on the...
It wasn't planned this way but yesterday turned into a bacon marathon at Casa TX. I had 22# of slab bacon that was ready to smoke so got it going...
"Now do yourself a favor and slice it paper thin and use it as a pizza topping. Bresaola also is wondaful for this application. I'll warn you...
Al....that is gorgeous!! You need to give yourself a carousel ride with this one :emoji_wink: Just curious, how long did it take in the curing...
"Quick question though..as far as running it through a meat slicker does it cut the same as belly bacon? Was just curious" I've made this two...
Here's another one for you Bear. I know I'm wearing you out but as stated in my post when I made the first batch, this stuff is so versatile you...
