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  1. Markl

    Bacon 2nd attempt with new rig better than first

    Thanks, everyone likes it, including some friends and family
  2. Markl

    Bacon 2nd attempt with new rig better than first

    First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow. This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod. Used the A-maze-n smoke tube with Hickory...
  3. Markl

    Release the smoke

    Yeah, I took the pic pretty much after I lit it. It cleaned up alot about 10 minutes later. So will want to make sure its burning well before adding pork belly
  4. Markl

    Release the smoke

    Picked up a used MES cheap and added the Mailbox Mod. Got 10lbs of pork belly curing and can't wait to smoke it in this rig! Its first dry run today.
  5. Markl

    MES with Mailbox mod woodchip 3d print adapter

    Hadn't thought of having a flare up, but since the pipe will fit well, just going that route.
  6. Markl

    MES with Mailbox mod woodchip 3d print adapter

    Wasn't aware that the duct would fit in tightly without duct tape and baling wire :-) Will have options at least!
  7. Markl

    MES with Mailbox mod woodchip 3d print adapter

    PETG is for the most part food safe, the issue with it is direct contact with food and during the printing process, there can be small gaps from layer to layer. Options are to sand and/or paint the item with a food safe epoxy to fill the gaps. Since this will not come in direct contact with...
  8. Markl

    MES with Mailbox mod woodchip 3d print adapter

    So I picked up a like new Masterbuilt electric smoker today for a $100. I plan on using this just for cold smoking (bacon!) with the mailbox mod. Thinking of drawing up and 3d printing a 3" adapter in PETG to easily connect where the chip tray goes and connect to the 3" ducting. Temps as I'm...
  9. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Had to split the slab as it was to big for my food saver bags. Weighed each slab and applied a mix of cure, salt and sugar based on the calculations for each. I was going for some maple flavor and not sure if I did this part correctly, I put 4 tablespoons of pure maple syrup in each bag. I...
  10. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    2nd piece was better. Thanks guys, bag it is!
  11. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Taste is different, not in a bad way. Maybe a little too smokey as I only tried an outside piece. Need to slice off another piece and try that.
  12. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Cold smoked for 5.5 hours, how's it look?
  13. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Well its been 14 days in the fridge curing. Cut and fried a couple pieces to test. Tasted pretty good, back in the fridge uncovered now and tomorrow will give it a 4-6 hickory cold smoke. Waiting to see what I end up with in a few days.
  14. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    God I love this site and the people on it. Ask for help and get a wealth of knowledge to get on the right path to advance into this area. Can't wait to post photo's and results of my first attempt at this! Odds are very good because of the people here!
  15. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    I am doing a dry rub. Mix the ingredients place in a sealed bag and place in the fridge turning everyday for x days. X = 8 to 10 days, still working on x.
  16. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Thank guys! Appreciate the education, never saw anything that explained the 6.25. I like to understand the what and why, rather than blindly follow. Guessing the 156 ppm is another default setting used for this curing process.
  17. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Going to try my first attempt at making some bacon. I have the pork belly, Cure #1, salt, sugar. I found posts that state a good rule of thumb is: .25% Cure #1 1.5% Salt 1.0% Sugar What I don't get is the calculator on DiggingDogFarm where I cannot seem to alter the input for cure from it's...
  18. Markl

    Korean Pork Spare Ribs!

    Looks awesome and presentation is top notch, wow
  19. Markl

    New member from Minnesota

    Thanks! Spent 4 years in Austin Tx during my Air Force stint (Bergstrom AFB) now the Austin Intl airport. Loved the Texas BBQ!
  20. Markl

    New member from Minnesota

    Thanks guys! Hey, 1 more post and no more moderator approval! :-)