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  1. louballs

    Opening My Own Restaurant!

    Thanks everyone. I'll be sure to post up pics and updates as we get going. If anyone is in the area stop by!!
  2. louballs

    Opening My Own Restaurant!

    Hey Everyone, After some heavy debate, I decided to plunge headfirst into opening my own burger joint. It will be located in Harrisburg, PA, inside of the Broadstreet Market. If any forum members are close by, come check us out when we open on June 4th! The website (still under construction) is...
  3. louballs

    SMOKIN-IT SMOKER

    I keep the door just barely cracked, only enough to let some air through. Haven't had any mice in there yet (knock on wood), but the bastards did chew a hole in my propane hose attached to my grill!!! A mouse could definitely fit through the hole in the bottom if they could get to it easily...
  4. louballs

    SMOKIN-IT SMOKER

    Just did cheese on Saturday using this method! 5 hours of continuous smoke!
  5. louballs

    SMOKIN-IT SMOKER

    There's been a lot of debate on the drill/no drill to use pellets or sawdust. I have the SI1 model (wish i bought bigger!!!) and do bacon twice a year with a cold smoke using dust. I have found an easy, and non-permanent, way to get enough air flow...masking tape!!  After drying out the dust in...
  6. louballs

    HELP! I think i ruined my bacon.

    Pops and everyone else who has contributed to this thread THANK YOU. You saved me from throwing away 11 pounds of good pork belly! It's what makes sites like these truly invaluable. I really appreciate everyone's input and will post up my final results once the bacon is smoked and sliced! Lou
  7. louballs

    HELP! I think i ruined my bacon.

    Thanks guys, I'll take your word for it. I just get nervous with curing etc. Maybe the weight of the brick caused that area of meat to be more tender?? In either event. I have rinsed it and put it in the fridge to start getting the pellicle going. Hopefully I won't get botulism!! haha
  8. louballs

    HELP! I think i ruined my bacon.

    The camera actually makes the meat look more pink than it is. My concern is the difference in between the sections of meat. The part that I know is cured is much firmer and darker. Not squishy like the center
  9. louballs

    HELP! I think i ruined my bacon.

    Hey guys, I took one of the end slabs and cut it in half. Its hard to tell from the photo but the meat in the center is a much lighter pink and softer in texture than the meat near the edges and surrounding. I am thinking the cure did not make it to these areas. Lou
  10. IMG_20140318_180618.jpg

    IMG_20140318_180618.jpg

    • louballs
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    • Album: HELP! I think i ruined my bacon.
  11. IMG_20140318_180559.jpg

    IMG_20140318_180559.jpg

    • louballs
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    • Album: HELP! I think i ruined my bacon.
  12. louballs

    HELP! I think i ruined my bacon.

    Yes, I will definitely post that up later. The color of the actual meat is also pink looking on the under side. I wasn't going to start a new curing process, i was going to put it back into the same cure...if that makes a difference. That is where it is now as I was awaiting for some help from...
  13. louballs

    HELP! I think i ruined my bacon.

    This is from a belly. The picture actually shows only fat. You will see the center of the fat is very pink while the outside is darker and firm to the touch. The same goes for the actual meat. I am work now so can't post a photo of how it looks after I cut it. The "pink" area is rectangular in...
  14. louballs

    HELP! I think i ruined my bacon.

    Thanks for the reply. I don't think that it got all the way through. I cut it last night and it was too different colors and textures. Would it hurt if I put it back in for another week (21 days total) to let the rest of it cure???
  15. HELP! I think i ruined my bacon.

    HELP! I think i ruined my bacon.

    • louballs
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  16. louballs

    HELP! I think i ruined my bacon.

    Hey Guys, It was my first time trying a wet cure for the bacon. I used pops brine as recommended. I had about 10 pounds that I cut into 3 slabs. I put them in the cure in a 5 gallon food grade bucket and used a brick covered with a gallon bag to hold them down. I think the brick may have been...
  17. IMG_20140317_175536.jpg

    IMG_20140317_175536.jpg

    • louballs
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    • Album: HELP! I think i ruined my bacon.
  18. louballs

    Quick Brining Question

    Awsome, thank you!
  19. louballs

    Quick Brining Question

    Thanks, so just to clarify. As long as the meat is submerged it doesn't matter how much liquid is in there? So 1 gallon of pops brine could theoretically cure 1-5 pounds of meat as long as the meat is covered? The reason I am double checking is because the pink salt to pound ratio is very...
  20. louballs

    Quick Brining Question

    Hey Everyone, I am just about out of my bacon from last year, so time to start a new batch. I wanted to use pops brine this time instead of a dry cure. I understand the measurements per gallon, but does that have any impact on weight. What I mean is that I plan on brining in a food grade 5...
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