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  1. kingt36

    Question on additives...

    The last time I dry cured some belly with some molasses mixed in with the cure. This time, I didn't mix it in but do think I want to add it at some point. This is the 8th day for the belly in the fridge. Would it be ok to add some molasses in the bag now, should I wait until after I rinse it and...
  2. kingt36

    Anyone with pictures of a PID in an offset smoker?

    I'm thinking to try one out in my Old Country Wrangler offset and am curious to see if anyone has one already set up in an offset and how it looks/works. Thanks!
  3. kingt36

    My 4th attempt at brisket

    beautiful brisket!
  4. kingt36

    Looking for pork belly suppliers...

    Does anyone know of a good pork belly supplier in the Atlanta metro area. I've bought previously from Restaurant Depot, but am curious if anyone knows of any other options. That belly was ok, but I'm thinking there could be some better if I shopped around some. I did go to H-Mart and say the...
  5. kingt36

    Vacmaster Pro 110 Vacuuming issues

    I think that is what the problem was. My wife wasn't doing that at first, I don't think. Later on I did it and it worked fine.
  6. kingt36

    Back at it already..

    Sliced it up this morning and did a fry test. Did a fry test before I vacuum sealed it. I liked the flavor and saltiness of the Molasses and Maple dry cured. The Brined bacon had good sweetness, but once again could have used a bit more salt. This is some of the Maple dry cured that I...
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    20140426_123118.jpg

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    20140426_123508.jpg

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  12. kingt36

    Vacmaster Pro 110 Vacuuming issues

    We bought a Vacmaster Pro 110 off of Amazon a few months back. It has been working fine, however today we are trying to vacuum seal some bacon and it won't work right. It is staying on the vacuum part of the operation for a very long time, then when it finally switches to "seal" it loses some of...
  13. kingt36

    Old Country BBQ Pits Wrangler Smoker Review

    Has anyone used their Wrangler, or any offset for that matter to cold smoke with an AMNPS? If so, how did you set it up?
  14. kingt36

    Back at it already..

    Pulled it off just now. I love the color it picked up. It's wrapped and ready to mellow for a few days in the fridge...
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    20140421_194303.jpg

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  17. kingt36

    Belly Tying Up The Smoker As It Becomes Bacon

    Looks awesome! I'd love to do some country ham. Did you share your process for that anywhere?
  18. kingt36

    Back at it already..

    Awesome...Can't wait to see it
  19. kingt36

    Back at it already..

    It is now smoking!
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    20140421_101143.jpg

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