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  1. jfsjazz

    Bacon - from pork belly to my belly!

    My local butcher slaughters on Tuesday mornings, so I picked up this belly that same afternoon.  Here it is, rubbed and ready for a 8-10 day rest in my garage frig: After 9 days, an ice bath and the fry test: Back to the fridge for a pellicle: Rubbed, smoked, and sliced...
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  11. jfsjazz

    Canadian Bacon - Success!

    cmix, my "go to" seasoning for cb is almost always a light coating of light amber maple syrup and a sprinkle coating of demerara sugar.  I also use these two ingredients in the curing process.  The result is a very slight hint of sweetness which really comes out when you heat the cb in a...
  12. jfsjazz

    Leftovers!!!!! What to do with them?????

    Boiled down the ham bone last night and will turn that into about 4 quarts of ham and potato chowder; comfort food.  The last of the brisket will be my lunch today.  It's all good, eh?
  13. jfsjazz

    First Timer bacon questions

    Hebby, as a follow up to my previous post, here is the result of my latest bacon effort.  Sorry about the picture quality; I used my old cell phone. Rubbed and ready: Smoked: A few vac sealed packages: Flavor is amazing and I"m sure I'll be making more soon as my kids and friends...
  14. First Timer bacon questions

    First Timer bacon questions

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  20. jfsjazz

    First Timer bacon questions

    Hebby, I dry cure my bellies that way every time; matter of fact, there's a 7pounder curing in the fridge right now.  As the belly shrinks a bit, you'll see that liquid moving around just fine as you flip it daily, unless it was too tight from the start.   Also, I've used cherry, apple and...
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