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  1. rbacci

    here we go, wish me luck

    In the brine for two weeks
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  3. rbacci

    here we go, wish me luck

    Well today i try round 2. Picked up 20lbs of bellies yesterday. This brine will get half the sugar in it. I think this will turn out better, these bellies are larger and thicker and a better fat to lean ratio. My last batch was too lean in my opinion. 
  4. rbacci

    here we go, wish me luck

    Let me ask another question, how thick do you slice your bacon? I was staying under an 1/8" but it's tough to do slicing free hand. I threw it in the freezer and that did help.
  5. rbacci

    here we go, wish me luck

    No, I cut it cross grain. I'm well versed in the kitchen and have been cutting meats for years.
  6. rbacci

    here we go, wish me luck

    I did not the slice that were very lean were less chewy. Does dry curing result in a more tender bacon?
  7. rbacci

    here we go, wish me luck

    Wait, your saying I should slice with the grain? That goes against every rule of cutting meat.
  8. rbacci

    here we go, wish me luck

    I fried a bunch for breakfast and the sweetness toned down a little but I'm still going to cut back on the sugar on my next batch. One issue I had the bacon was a little chewy. I don't like my bacon crispy but I don't think it should be chewy. Any idea?
  9. rbacci

    here we go, wish me luck

    Yea, I think Pop's is a little too sweet for our taste. Can I cut back on the sugar to make it less sweet? Is there a brine/cure recipe that won't make such a sweet bacon?
  10. rbacci

    here we go, wish me luck

    I have a question, I used Pop's brine to the letter and i used a combination of hickory and cherry pellets to smoke the bellies. Tonight when I did a quick taste the bellies were really sweet. Is that Pop's brine or the cherry pellets?
  11. rbacci

    here we go, wish me luck

    Just pulled them out, beautiful color and smell. I've wrapped them up and will let them sit until Sunday. OK. I'll admit it I couldn't wait and test fried a couple of pieces. WAY WAY better than store bought. YUM
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  13. rbacci

    here we go, wish me luck

    Bear, that much I do know but thank you anyway.
  14. rbacci

    here we go, wish me luck

    3 hours down 9 to go.
  15. here we go, wish me luck

    here we go, wish me luck

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  17. rbacci

    here we go, wish me luck

    Sad isn't it. I do love bacon and it kills me to pay the store prices. There is something so alluring and primevil with making your own bacon. I already told the missus that we're having bacon and eggs on Sunday morning.
  18. rbacci

    here we go, wish me luck

    Well 1 row of the AMNPS is ash and it's still smoking well. So far everything is looking good. In fact, I ran over to the local butcher to order 2 more bellies.  I think I may have created a monster. I was just on Amazon looking at meat slicers.
  19. rbacci

    having trouble keeping the A-maze-n going

    Lit mine this morning for the first time. I nuked the pellets for 2 minutes, filled the AMNPS and lit it with a torch. Kept the torch on the pellets for about 20 seconds then applied a hairdryer to get the embers good and hot. Had good smoke. I placed them in my MES and so far have burned one...
  20. rbacci

    here we go, wish me luck

    Bear I'll give your method a shot. By the way, great looking bacon, my stomach started growling when I was looking at your picks. 
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