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  1. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    Disco Thanks for the comment, I appreciate it.  I do this for myself as much as anything else, as I'm trying to figure this out as I go along.  I'm thinking that I'm going to start working with Cure #1 instead of TQ so that I can get finer control over the ingredients.  Plus the fact that...
  2. waywardswede

    First Time

    It's about time!  Why so shy, post some pictures and let's see what you got goin' on!
  3. waywardswede

    15 pounds and that's a wrap!

    Case That looks awesome!  My family is loving smoked cheese, I have to do another batch tomorrow already. Haven't tried grilled cheese sandwiches yet, I'll bet they're great.  We have been using the cheddar and pepper jack for nachos, it takes them to a whole new level.  My son has asked for...
  4. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    OK, final notes. Placed the bacon in the freezer for 2 hours when I got home from work to firm up a bit before slicing.  I don't have a slicer, so I'm still doing this the old fashion way, one slice at a time.  Here is the Pop's brine: And here is the dry cure, there was a lot more than this...
  5. Bacon_dry_cure21.JPG

    Bacon_dry_cure21.JPG

    • waywardswede
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    • Album: Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview
  6. Bacon_dry_cure20.JPG

    Bacon_dry_cure20.JPG

    • waywardswede
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    • Album: Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview
  7. Bacon_dry_cure18.JPG

    Bacon_dry_cure18.JPG

    • waywardswede
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    • Album: Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview
  8. waywardswede

    FINALLY!! Biscuits I can be proud of.

    Had to laugh, as you apparently forgot to reference the post you make just prior to this one, where you said: You made it almost 2 weeks.  For the record, I should be the last one laughing, as I have yet to make an edible biscuit.  Still struck me as funny.
  9. waywardswede

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    In my very limited experience so far, the more patience you have the better off you are.  I would leave it in Pop's brine for 14 days, you can leave it in a lot longer if you want.  You can always PM Pop, he's very good about responding.  I would definitely leave the dry cure for 14 days, it...
  10. waywardswede

    Pops6927's Wet Curing Brine

    Not sure about DQ, I was assuming that you meant Morton's Tender Quick, usually just referred to as TQ in these parts.
  11. waywardswede

    Pops6927's Wet Curing Brine

    Hi Eddie Pop's brine calls for cure #1, which is different than Morton's TQ, they are not interchangeable. There are recipes here for dry curing using TQ which are very good, also: http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky You can order cure #1 online from plenty of places...
  12. waywardswede

    Smoked My First Salmon Today - QView

    Great post, Katie, thanks for sharing.  Salmon is on my list of things to try soon, these posts really help when trying something new.
  13. waywardswede

    new cold smoker

    I don't think it's necessary to maintain 80-90 degrees, but if you go higher than that you're really not cold smoking anymore, you're cooking.  On the other end, if you're less than refrigerator temperature (36-40 degrees), you're probably too cold for the meat to absorb much. As for the length...
  14. new cold smoker

    new cold smoker

  15. micro_camping_stove.PNG

    micro_camping_stove.PNG

    • waywardswede
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    • Album: new cold smoker
  16. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    Oh, man, that looks good!  Could I still do that now that this is cured and smoked, or should I put it in the queue for next time?
  17. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    Hi Clarissa, I'll let you know on the comparison.  I'm probably not a good test, as I have a real weakness for salt.  I would put salt on pancakes if it were up to me.  I'm the one that looks for the saltiest pretzels I can find, then wets my finger to get any crystals that are in the bottom of...
  18. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    Dave, thanks, I'm hoping for the best.  We'll definitely be doing a comparison, but I think it will be inconclusive.  Tastes are so subjective, my wife typically likes things a bit sweeter, and I definitely like the saltier side of things.  I have a feeling we'll be coming up with a split...
  19. waywardswede

    Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview

    OK, time for an update.  I cold smoked the bacon on Saturday. I pulled the bacon out of the fridge on Friday night about 9:00 and set it up on the kitchen table with a fan on it for a couple of hours. Turned the fan off about 11:00 and let the bacon sit overnight to form a nice pellicle. Got...
  20. Bacon_dry_cure(17).JPG

    Bacon_dry_cure(17).JPG

    • waywardswede
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    • Album: Dry Cured Bacon - 14 + 2 + 5 day equalization w/ Qview
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