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  1. Green stuff on my bacon

    Green stuff on my bacon

  2. mattyoc20

    Green stuff on my bacon

    Just took 10lbs of belly out of pops brine. Its been in there for fifteen days. Once I took it out I noticed this green stuff on the bacon. Any ideas? Also, I dont know why I am thinking this but I cant remember putting cure #1 into the brine. I dont think I would forget to do that but for...
  3. 20141201_181438.jpg

    20141201_181438.jpg

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  4. 20141201_181318.jpg

    20141201_181318.jpg

    • mattyoc20
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    • Album: Green stuff on my bacon
  5. mattyoc20

    PIneapple Bacon?

    So I've been making my own bacon using pops brine for about a year now with great success.  Everyone says its the best bacon they ever had.  I am looking to switch things up a bit.  Would it be possible to to put maybe some pineapple juice in with the brine?  My main concern with doing this is...
  6. mattyoc20

    have you even seen this before on a pork butt?

    Awesome thanks for the quick reply david
  7. have you even seen this before on a pork butt?

    have you even seen this before on a pork butt?

  8. mattyoc20

    have you even seen this before on a pork butt?

    Not sure what this black stuff is coming from the bone. Anyone have any ideas? Should I worry about this? Thanks in advance for the help
  9. 20141007_094207.jpg

    20141007_094207.jpg

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  10. mattyoc20

    Question about Cure for Bacon

    This is what i bought.  Any idea's? 
  11. Question about Cure for Bacon

    Question about Cure for Bacon

  12. Cure Pic.jpg

    Cure Pic.jpg

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  13. mattyoc20

    Question about Cure for Bacon

    So i picked up this cure at a local store in central PA for my father in law to use while making bacon.  I don't no if this is cure #1 or #2.  I am assuming its #1.  Any thoughts?  No one there could tell me.  I also picked up Mortons Tender Quick but don't really want to use that as i am not...
  14. mattyoc20

    Question about dual temp thermometer.

    Right now i am currently using Ivation long range thermometer ref and i really like it.  However, i would like to also get the maverick ET-733 long range wireless thermometer.  Will these 2 receivers cross each other or can i use them at the same time with no problems.  Thanks for the help/
  15. mattyoc20

    Need a sausage stuffer and am looking for advice

    THanks for all the help guys.  I went with the LEM stuffer with metal gears.  Its does have 3 stuffer sizes.  I typically only make 5 lbs at a time anyway.  If i make 10 ill just split it up.  Thanks again for all the help
  16. mattyoc20

    Need a sausage stuffer and am looking for advice

    Thanks for the advice!!
  17. mattyoc20

    Need a sausage stuffer and am looking for advice

    I am looking to get a sausage stuffer much similiar to the one in this link I would like a little input or if you guys no of a better one please let me know.  My budget is $150.  Thanks for the help.
  18. mattyoc20

    First smoke and kinda in a panic

    195 is perfect.  I am doing a butt right now and I at 185*  I wrapped it up in foil at 165. another hour or so and ill pull it off a let rest in a cooler for a couple of hours.
  19. mattyoc20

    First annual smoke off

    Today marks the first annual smoke off between myself and my cousins.  On my menu is pulled pork and chicken cordon blue fatties.  Competition i am facing is my cousin who is doing a brisket and smoked mac and cheese with his own ghost bacon.  My other cousin who is doing turkey legs and my...
  20. mattyoc20

    How long can my bacon rest in the fridge before smoking

    Smoked half of it for about 12 hours and the other half for about 20 hours.  I've typically smoked my bacon for about 2o hours and i wanted to see what the difference was if i smoked it a bit less.  Right now it is resting in the fridge for a couple of days.  Probably will slice it Tuesday or...
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