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  1. dave from mesa

    What happened here??

    Correct. Should I cut it to see if it goes all the way thru? It's maybe less than 2" thick. I put it in water for a while to make sure it wasn't too salty and that's when I saw the diff color. Took it out of the water and then dried it and put it back in till I got some kind of answer so don't...
  2. What happened here??

    What happened here??

  3. dave from mesa

    What happened here??

    Did a dry rub. Used proportions according to the Universal Cure Calculator. Pink salt, brown sugar, salt. Cured it for 8 days flipping and massaging it every day. Belly looks like it didn't cure in the middle.  Meat weighed 20.3 oz   575.51 grams pink salt 1.44 grams salt 10.16 g brown...
  4. IMG_1947.JPG

    IMG_1947.JPG

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  5. dave from mesa

    First Cold smoke

    Yeah and I'm trying to get thru this BEFORE it gets too warm. We don't have a lot of cold days here.
  6. dave from mesa

    First Cold smoke

    Thanks for all the replies guys. I'm sure the next batch will be better. stealthchef I didn't use any elect on this smoke just used it as a container, but it works great for this. Used a mailbox mod with my amnp's.
  7. First Cold smoke

    First Cold smoke

  8. dave from mesa

    First Cold smoke

    Well decided to give cold smoking bacon a try. Did Pop's brine, let it rest out of brine in refer 6 days, smoked it with Hickory for 12 hr over 2 days. All in all it came out pretty good. A touch too salty, didn't notice it on the test fry, but fixable. Decided to throw a couple of small...
  9. sliced.JPG

    sliced.JPG

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  10. cut.jpeg

    cut.jpeg

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  11. smoked 2.jpeg

    smoked 2.jpeg

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  12. smokin bacon.JPG

    smokin bacon.JPG

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  13. Cold smoke over a number of days. WHY??

    Cold smoke over a number of days. WHY??

  14. dave from mesa

    Cold smoke over a number of days. WHY??

    Well decided on 6 more hrs for my first smoke.Total of 12.  Don't know why just a round number. Thought since it's cold smoking I will try cheese. Bought a Cheddar and a Gouda. I hear that fruit smoke is better for cheese but I'm using hickory for bacon. Oh well Hope all comes out well. thanks
  15. IMG_1926.JPG

    IMG_1926.JPG

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    • Album: Cold smoke over a number of days. WHY??
  16. dave from mesa

    Cold smoke over a number of days. WHY??

    So best thing to do is smoke (how ever long I want it) let it set uncovered in the refer a few days then taste it. If not enough smoke I can just add more later, right?
  17. dave from mesa

    Cold smoke over a number of days. WHY??

    Thanks Dirtsailor Figured that could be a reason but wasn't sure if that was the only reason. thanks
  18. dave from mesa

    Cold smoke over a number of days. WHY??

    What is the reason for smoking belly for 5-6 hrs per day for 3-4 days?  Fist time making bacon and I would like to try cold smoking. Have looked at many ways to smoke, Bear's way and cold smoke. Have decide on cold. Numerous threads talk about adding smoke for 5-6 hrs over 3-4 days. What is...
  19. dave from mesa

    please avoid this

    Torp Hope everything is fine with you. You'll be back to smokin in know time. Wish you well.
  20. dave from mesa

    Well Doesn't That Suck

    B I would still do that. I think if I have just locked the wheels this wouldn't have happened. Sure is nice having it higher. To the rest. Got it running now and it's doing fine. Can't believe the is much to go wrong with it. I don't have any place to put it under cover so it has to stay...
Great deal on LEM Grinders!
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