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20140421_101151.jpg
- kingt36
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- Album: Back at it already..
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Back at it already..
This belly has begun the next chapter in it's transition to bacon. It's been rinsed, dried, peppered (some of it) and is not in the fridge for the night. I plan to smoke it tomorrow with AMNPS and Pitmaster's choice.. The two slabs on top are maple, the bottom two are molasses cured. All... -
20140420_144416.jpg
- kingt36
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- Album: Back at it already..
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20140420_144411.jpg
- kingt36
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- Album: Back at it already..
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First cheese...have a few questions..
- kingt36
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First cheese...have a few questions..
It's pretty cool outside down here in Atlanta, but I was determined to smoke something. I opened up the fridge and saw a block of colby jack and a block of sharp cheddar cheese and decided to give my first cheese a whirl. I put about a row and a quarter of cherry pellets in the AMNPS and the...- kingt36
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- Replies: 19
- Forum: Smoked Cheese
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20140415_193140.jpg
- kingt36
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- Album: First cheese...have a few questions..
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20140415_172842.jpg
- kingt36
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- Album: First cheese...have a few questions..
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Back at it already..
Right off the bat, the dry curing process makes me a little nervous that I didn't get the cure in all of the right places. I only measured cure for the slab I was working with and tried to rub it in and spread it out real good, then I applied the syrup and spread it around some. I made sure to... -
Back at it already..
- kingt36
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Back at it already..
Decided to start my second batch today. This time I only put about 5 lbs in Pop's brine. The other 6 or so lbs ended up with a dry cure using diggingdogfarm's calculator. I rubbed in some maple syrup on (right) one and some molasses on the other (left). All of it is in the project fridge for two... -
20140405_225620.jpg
- kingt36
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- Album: Back at it already..
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20140405_225629.jpg
- kingt36
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- Album: Back at it already..
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Questions: Curing ingredients
Good Morning, I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for. I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at... -
First Bacon...
Thanks everyone! Bear...What do you mean "...when BLT season gets here?" I thought it was always BLT season! :) -
First Bacon...
Got it all sliced up tonight. We fried a few of the "regular" and some of the black pepper...it was good. I went on the low end of the salt and think I'm going to up that. Otherwise, I'm very happy with the smoke flavor and will be doing another batch real soon! -
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- kingt36
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- Album: First Bacon...
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20140403_225206.jpg
- kingt36
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- Album: First Bacon...
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20140403_221926.jpg
- kingt36
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- Album: First Bacon...
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First Bacon...
After 7.5 hours I removed the bacon from the smoker. I was planning to refrigerate it over night and smoke it some more tomorrow, however excitement and that it smelled plenty smoky took over so I wrapped it and stuck it in the fridge to mellow out. I'm thinking I'll move to the next step on...
