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  1. bros

    Thinking of making some jerky in my new electric smoker - Anyone have a good recipe?

    I have some pink salt from when I made bacon last August, and it's getting nice and warm out, so I was thinking why not make some jerky? Anyone have good recipes? We like peppery jerky, but we're open to almost anything.
  2. So i'm thinking about smoking bacon for the first time.

    So i'm thinking about smoking bacon for the first time.

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  8. bros

    So i'm thinking about smoking bacon for the first time.

    It was a complete success. Smoked it until the internal temp hit 150 then took it off the smoker. Put it in the fridge overnight and cut it today. Meet one of our lovely pieces of pork belly (Not the one pictured in the following pictures): Here's it all sliced up: It's ready to go in...
  9. bros

    So i'm thinking about smoking bacon for the first time.

    Is there anything to be concerned about with regards to the pork belly feeling slimy?
  10. bros

    So i'm thinking about smoking bacon for the first time.

    Question - After I smoke it in my warm smoker, do I need to cook it in the oven, as some recipes I have seen online state, before frying it up?
  11. bros

    So i'm thinking about smoking bacon for the first time.

    Will do.
  12. bros

    So i'm thinking about smoking bacon for the first time.

    Pop's says 10-14, but other, virtually identical recipes i've seen online say minimum of seven. The Bearcarvers tutorial says 1 day per half inch, then 2 days for safety. My pieces are sizable, but not tiny, so seven days should suffice. I plan on smoking the bacon tomorrow afternoon (after...
  13. bros

    So i'm thinking about smoking bacon for the first time.

    Okay. Got some pork belly last Friday, put it in the Pop's Brine. Checked it today and it was... slimy feeling. Rinsed a slice off, patted it dry, tossed it in the pan, and it didn't act like bacon. Maybe it needs to be smoked to be proper bacon? Any suggestions for how long I smoke it in...
  14. bros

    So i'm thinking about smoking bacon for the first time.

    So if I did pops brine, could I still do a 3 day cure?
  15. bros

    So i'm thinking about smoking bacon for the first time.

    I went to the closest butcher shop to me yesterday - it was more of a fancy deli than a butcher shop. I have no idea why they advertise as a butcher shop.
  16. bros

    So i'm thinking about smoking bacon for the first time.

    The closest thing to a sporting goods store near me is Sports Authority. Tried Whole Foods and the local supermarkets, no luck there for Curing Salt/Cure #1/Pink Salt
  17. bros

    So i'm thinking about smoking bacon for the first time.

    I was looking at Pop's brine and i'm just a bit... reticent to use it as I have no curing salt, also it says "for every 1 gallon of water, add etc. etc. etc." I don't know how many gallons of water I would use.
  18. bros

    So i'm thinking about smoking bacon for the first time.

    I was thinking that would be a bit dangerous. Thanks for the tip.
  19. bros

    So i'm thinking about smoking bacon for the first time.

    Yeah, i'm not going to risk that math when I am absolutely horrible at math. I'd rather not poison myself with sodium nitrite. Here's another recipe I found, opinions? 1/8 cup fennel seeds 1/8 cup cumin seeds 1 tablespoon coriander seeds 4 teaspoon black peppercorns 1 teaspoon white...
  20. bros

    So i'm thinking about smoking bacon for the first time.

    Yeah, probably not going to use the nitrite. That is the recipe I was thinking of using. I have some very thin pork belly - it's about 0.75 to 1 inch thick and about 3 pounds. From what I was reading, a rule of thumb is 1 day of curing per half inch, so I would cure this for 2 days, then an...
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