Recent content by williemcd

I'm still at the stage of smoking on a Weber dome.. only have a thermapen for checking temps and want to step it up a bit.  I'd like to pick up a dual thermo... one that will facilitate the meat probe and grill temp all in one unit.  One of course that stays inside the grill....So many out there...

I'll do my best to lighten the load on your warehouse~!

The bacon is sliced about 2 X thicker than store bought.  I plan on draping each slice of rib racks for 2-3 hours.  I guess I'm using a dry brine method!  

I think I've messed up and merged multiple pieces of advice from various sources!  SO far, all I've done is put the sliced raw bacon (1 lb.) back into a zip lock, a couple of pinches.. 1/4 teaspoon? of Prague pink #2 and repeated with Kosher salt! What would be the best way to salvage this...

Received it yesterday.. Now in a zip lock with a couple of pinches of pink and coarse kosher salt.  Seems too simple.. Should I add some brown sugar or maple syrup?  Or both?  (I can see this road is going to be long!) 

So perhaps 3 days of brining for cut belly?  It shouldn't take too long to penetrate would it?

Went and bought 1/2 pig and the butcher/processor didn't cure the bacon.  So now I have about 12-15 lbs of thick cut strips of belly. Awaiting the arrival of Pink Salt to cure.. Any other options avail for smoking this stuff?   Some sort of wet-brine?  

Retired computer jock.. Ended up owning a software company, sold out after 10 years at the height of of the stock market, invested all in the early 2,000's, and watched it plummet.. From $14,000 to $6,500... So now I do, at the age of 63, whatever I can to hustle a buck.  Built decks, painted...

Your action was/is much appreciated.  I was kinda in panic mode when I posted.  Sorry... I'll make every effort to "learn the ropes" of your forum. Bill

Fairly new.. been smoking basic baby backs and butts for a few years using a std. Weber dome.  Apple, hickory, oak as my seasoning.  Last week I jumped the shark and bought about 80 lbs of butchered hog.  The processor took the belly and didn't cure it but did slice it thick!  I've since ordered...

A fairly new smoker.. I've done maybe 4 or 5 dozen racks of baby backs, a few boston butts and decided to jump in by buying 1/2 pig or about 80 lbs of pork. The meat processor sent me about 15 lbs of uncured/sliced bacon slices!  I've since ordered the pink salt.. Prague #1 and will be curing...