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New Member - First Bacon - Feedback welcome
Thanks! Like I said, I found this forum just a little too late. When I do the EQ, should I weigh and make up the brine for each individual piece or the total meat weight?- we meat again
- Post #3
- Forum: Roll Call
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Hi from PA
My Avatar photo is a cold smoker I built from a used wine barrel and a 1 liter Smokai tube. The black iron pipe is both a chimney and a handle for pulling the lid. I've got it mounted to a wheelbarrow frame and there are two levels inside for wire racks. I can get 10-12 hours out of 1 tube...- we meat again
- Post #10
- Forum: Roll Call
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Greetings from Delaware
Wow! I'm working on my first bacon with 20 lbs and I thought I was being brave. All the best!- we meat again
- Post #14
- Forum: Roll Call
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New Member - First Bacon - Feedback welcome
I started with approx. 20 lbs of pork belly (6 3.5lb pieces) - I already know I'm going to weigh everything out EQ style next time (wish I had found this forum about 10 days ago :) 5 tsp Prague #1 20 tbsp course kosher salt 20 tbsp light brown sugar 6 tbsp maple syrup 6 tbsp grape molasses 12...- we meat again
- Thread
- Replies: 3
- Forum: Roll Call
