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  1. rob g

    How much salt required for Cure #1 to function?

    I'm just about ready to jump into the world of jerky. My new dehydrator should be here any day. I have already gone thru most of the threads in this section to copy out recipes and to learn what pitfalls to watch out for. I thank all those members who have contributed to minimizing my learning...
  2. rob g

    Went to my first KCBS event this past weekend.

    My wife and I are both KCBS judges. We make a point of going out Friday night to visit with the teams. They are a wealth of knowledge and don't mind sharing. Friday night is more relaxed for them and they have the time to visit. Saturday morning they tend to be busy with getting their turn ins...
  3. rob g

    Expanded steel for concrete block pit

    If you call around to some of your local welding shops they may have an off cut they will sell you. They can also point you to the local supplier.
  4. rob g

    Back bacon

    I'm from Ontario. I traded some of the bacon with the neighbor on the farm behind me for some fresh eggs. Everyone is getting a good breakfast lol
  5. rob g

    Back bacon

    I smoked this batch of back bacon on Friday. I tried to warm smoke it. It took 8 hours on the kamado before it hit 150F. Half the batch was cured with TQ and onion, garlic, pepper and a bit of brown sugar. The other half got TQ and a black forest spice recipe I found on this site. I really liked...
  6. rob g

    Curing temp for back bacon

    That's a pretty slick idea to monitor the fridge. I'm not curing meat often enough to dedicate a maverick to it. I did leave the glass of water in the fridge to check it with the Thermapen for a few days. Once I have a little more confidence in the Taylor I can get rid of the water. The Taylor...
  7. rob g

    Curing temp for back bacon

    Thanks for the feedback. I spent last night with different thermometers trying to get a repeatable reading. I was using those small digital thermometers that read both temperature and humidity. This morning I went out and bought a Taylor fridge/freezer thermometer (after checking that it read...
  8. rob g

    Curing temp for back bacon

    I'm making about 6 lb of back bacon using Morton's TQ. My fridge in the garage is holding at about 0C (32F) turned down to the warmest setting while the garage is about 4C (39F). Is this going to be a problem ? The pop in the fridge aren't frozen but might have a touch of slush when I take them...
  9. rob g

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    Another Anova sous vide machine here
  10. rob g

    4 More Inches Today

    We've got the same conditions here in Ontario. We are out in the country with about a mile of private laneway. The wife has gotten stuck twice in the last couple days. The grumpy season has started lol.
  11. Bacon Process

    Bacon Process

    • rob g
    • Album
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  12. DSC_0412_zpsepuad9am.jpg

    DSC_0412_zpsepuad9am.jpg

    • rob g
    • Media item
    • Comments: 0
    • Album: Bacon Process
  13. rob g

    Bacon Process

    I've finished my second round of bacon last weekend and it came out pretty good but it can be better.  I've read a lot of stuff here but am still a little unsure of the process. What I did with the last batch is as follows: - I cured the bacon with Morton's TQ, a little brown sugar or a splash...
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