Recent content by wnc_smoker

yeah so, I realized that I didn't use any maple syrup on this cure which I usually do, this may explain the lack of liquid this round as i would imagine the syrup being a liquid would add to it.... So I really like the maple flavor, and since I've forgotten to add some during the cure, is it ok...

meat weight = 8.8lbs (3992 g) salt used = 70g sugar used 40g cure#1 used = 10 grams today was day 6, smoking it tomorrow a bit with some apple wood

Hey! Yo! I'm the originator of this thread, thanks for all the responses so I'm 4 days into a 6 day bacon cure. I used the 'Cure Calculator' this time, because I guessed last time and it was WAY too salty. I hate wasting meat, but I doubt I'll ever eat it. Anyways, I did what the calculator...

I need a good scale it looks like.... any suggestions on that?

Why is it that every recipe I look up online comes with some sappy story the author tells about their life, like how they used to pick peaches in the summer with their grandmother.... just give me the ingredient list and instructions already!!! anywho... had a couple hogs processed and i'm...