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  1. gary morris

    My Begginings in Bacon

    hi David, I was thinking along similar lines 40+ hours, and at night, cooler temps and 'cooler' neighbours too!    Managed to get 8 hours out of my tin, last time, but have done some tweeking since then, I have to test it though. Gary
  2. gary morris

    My Begginings in Bacon

    Thanks theMule69 & Danny, sounds like a plan, I'll use oak and either apple or maple then, thanks:)  I think the hardest part will be the waiting time!! Gary
  3. gary morris

    My Begginings in Bacon

    So far so good, this is the belly I bought, it weighed 2.6 kg   -  5.5 - 6lbs      I first trimmed it, then weighed the 2 peices and weighed 2.5kg  -  5½lb ish      Then I measured out the ingreidients, I decided to go 'commando' - just the cure ingredients, although I did say I would add...
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    My Begginings in Bacon

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  15. gary morris

    Bacon Time / Pop's Brine

    I personally wouldn't mess with the cure recipe, method or time, they've been tried and tested.  I'd hate to bump someone off due to a couple of days.  Just my two penneth. Gary
  16. gary morris

    sourdough starter...

    Thanks to you guys I now have a 7 day old starter, every time I feed her, she shows her apreciation by doubling in size and blowing bubbles!  I'm going to find me a recipe and I'll post some pics. thanks Gary
  17. gary morris

    BRITISH BRISKET

    Danny is certainly a man of his word, no sooner had I joined, I had a PM from him offering help and advice, since then we've PM'd a few times.   I'd also agree with the comments about our butchers.  I think getting any cut of meat (that you guys in the US would recognise) from a supermarket...
  18. gary morris

    New Smoker in Austin, TX

    Hiya Michael welcome, and have fun.  I'm in kind of the same boat, I just got a WSM and am busy sorting leaks out. Gary
  19. gary morris

    New Smoker

    Hiya, welcome, and have fun. Gary
  20. gary morris

    Greetings from Watertown, TN :)

    Hiya, welcome, and have fun. Gary
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