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Recent content by Worble7

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  1. Worble7

    My First Canadian Bacon Cure

    sorry I'm late at posting here's my bacon and it taste sooooo good. I should have froze it a little bit as grease splatter from the slab of bacon. @SmokinEdge yes that's a Berkel slicer I bought 12 years ago. Jeff
  2. Worble7

    My First Canadian Bacon Cure

    Thanks SomkinEdge for the quick reply I was going on memory for finale temp oops 145° IT I will do . I did not know about not soaking in water my bad only did once so should not be to bad. Now my electric smoker is not going to low at this time still checking as the meat is getting to room temp...
  3. Worble7

    My First Canadian Bacon Cure

    Hello All, So today is the day taking the bacon out……….So I washed under cold water now I’m soaking for 1 hour in water. Then I was going to put it in the smoker at 110° no smoke and dry it for a 1 hour. Turn the smoker add wood and smoke at 140° for 1 hour then bump it up to 160° for 1 hour...
  4. Worble7

    My First Canadian Bacon Cure

    sounds good SomkinEdge
  5. Worble7

    My First Canadian Bacon Cure

    Hello All, I have 4 days left in my bacon cure. I will be smoking it on Wednesday as I have to work on Tuesday. So @SmokinEdge did yours finish yet? I really what to hear how your experiment went :). Jeff
  6. Worble7

    My First Canadian Bacon Cure

    you told me to put the cure in a small dish and sprinkle it on inside the bag. Worked great the only loss was the cure on my hands. Thanks Jeff
  7. Worble7

    My First Canadian Bacon Cure

    same here same curing time for celery powder??
  8. Worble7

    My First Canadian Bacon Cure

    Thanks SmokinEdge my bad I fixed it you scared me for a second lol I just put a 6# and a 7# piece of belly down the other day. The 6# piece I used celery powder, never used it before so curious how it comes out. <--- Sound interesting What other spices have you tried on bacon?
  9. Worble7

    My First Canadian Bacon Cure

    Bought a 10.07 lb pork belly to make me some bacon. After removing the skin for my scaned time I did a look better this time almost removed only the skin I had 8.54 lbs 3880 grams of pork so what I did was made 2400 grams of regular bacon and 1480 grams or peppered bacon. My math I hope its...
  10. Worble7

    My First Canadian Bacon Cure

    well I bought a 10lb slab of pork belly today will post what I did in the morning. Been busy working on food for dinner also ate now time to relax. Jeff
  11. Worble7

    My First Canadian Bacon Cure

    Thanks DougE With the pork belly do you cut the skin off before curing or after smoking as I see it's easier to cut off after smoking. I just did a search of buckboard bacon so just use a pork butt and cut the big fat cap off and save for later? like adding to the pork but sausage? Thnks Jeff
  12. Worble7

    My First Canadian Bacon Cure

    Thanks......If I cut the pork belly into 2 pieces can I stack them on top of each other and put them in the same bag? Or should I put them in there own bag? last question for now is the a way to shop pork belly like what makes one better then anther any hint or secrets? Jeff
  13. Worble7

    My First Sausage

    Thanks Jeff
  14. Worble7

    My First Canadian Bacon Cure

    So I will do bacon next do I use the same math as above? 1. How do I figure out the days I leave in the cure? 2. Do I smoke it after the curing to get the smoke flavor? Thanks Jeff
  15. Worble7

    My First Canadian Bacon Cure

    Cut it up yum yum
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