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  1. torp3t3d0

    need advice.....again

    Used the advice I got from you guys to make 22+lbs of bacon this past weekend.   made some straight "brown sugar" cure.....molasses cure and CBP +onion and garlic cure.....all were GREAT (thanks to using PoP's brine). Smoked them in my New MES 40 with my "a-maze-n 6x6 in my "tool box"...
  2. torp3t3d0

    MAYDAY...MAYDAY...need help!!

    one last question...what temp should I set the refrigerator to?
  3. torp3t3d0

    MAYDAY...MAYDAY...need help!!

    .[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  4. MAYDAY...MAYDAY...need help!!

    MAYDAY...MAYDAY...need help!!

  5. Pete's MES 50 with Tool Box smoker.JPG

    Pete's MES 50 with Tool Box smoker.JPG

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  6. frig inside.JPG

    frig inside.JPG

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  7. frig outside.JPG

    frig outside.JPG

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  8. torp3t3d0

    MAYDAY...MAYDAY...need help!!

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  9. torp3t3d0

    first bacon attempt

    thx for the comments...yup to a;; the questions....will try the mixture that was discussed above with next batch!
  10. torp3t3d0

    first bacon attempt

    At then present time, I estimate that the bacon I made is over $125 a pound  (bought a WSM 22" and a 40" MES with all the thermometers and AMND1-SPL-0008A-MAZE-N-DUST SPECIALTY - 1LB - Pecan      AMNS6X6A-MAZE-N-SMOKER 6X6      AMND4-SPL-0002A-MAZE-N-DUST SPECIALTY - 4LB - Apple  $   smoke...
  11. torp3t3d0

    first bacon attempt

    Need some help......only doing this a short time.....here is my problem. As mentioned above by "TRX680" I also bought the sausage maker cures....wasted 10 lbs and $59.00 to make salt pork.   Then tried the dry cures listed here to do Canadian bacon....again too salty even after a 2 hour...
  12. torp3t3d0

    What are you paying for whole bellies?

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...
  13. torp3t3d0

    My first attempt at Bacon made salt pork

    can you provide it to me...Bear's dry cure?  I think I used it but not sure.   
  14. torp3t3d0

    My first attempt at Bacon made salt pork

    Have 2 more batches brewing....a liquid one (pops brine) and a dry rub with the Morton Cure......will do as you suggest....thanks for the advice. Pete
  15. New WSM Owner, Just Joined the Forum

    New WSM Owner, Just Joined the Forum

  16. torp3t3d0

    New WSM Owner, Just Joined the Forum

    I am new to the forum....did just about all the research on smokers that you would want and then bought the WSM 22.5 model.   I already have a barrel “offset” smoker that I did all my smoking on before….I think I did a good job with it.   Also have a 18.5 weber kettle and a large gas grill.   My...
  17. ireland.jpg

    ireland.jpg

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  18. chopped47.jpg

    chopped47.jpg

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  19. torp3t3d0

    My first attempt at Bacon made salt pork

    Yes. Seven days
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