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  1. bobdog46

    Bacon Question

    Since I will be cold smoking i will try a couple of plastic tie wraps for this go around and then buy some stainless steel hooks next time. Thanks
  2. bobdog46

    Bacon Question

    I sent a PM to a fellow member concerning hanging bacon and he suggested I put the question on the forum. I will be cold smoking a belly this weekend for the first time and was wondering if using a coat hanger to hang the bacon is safe ??
  3. bobdog46

    Getting ready for my first try at bacon !!!!

    Yeah - I put the first application on last night.
  4. bobdog46

    Getting ready for my first try at bacon !!!!

    Got it cured as per alblanchard's recipe. I hope it comes out as good as his.
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  7. bobdog46

    Getting ready for my first try at bacon !!!!

    I will do 1/2 wait a few days and do the other half. When you say heavy sugar coating, how much do i use. I want it as close in flavor as yours at SELA. Did you add any other spices. Do I rinse with water after curing ?  Glad you liked the gator sausage. Thanks BD
  8. bobdog46

    Getting ready for my first try at bacon !!!!

    I found a pork belly yesterday and am getting ready to dry cure it to make some bacon. I used alblanchard's calculator then converted from weight to tablespoons & teaspoons and this is what I came up with. I have a 9.6 lb belly with the rind still on and will cold smoke it with the rind on.  ...
  9. bobdog46

    Sausage Stuffer

    I am in the market for a sausage stuffer. I have done some on line research and I am leaning toward the Weston 5lb manual vertical stuffer.  Does anybody have this unit or have any recomendations?  Thanks,              BD
  10. bobdog46

    on line conversion tables

    Thanks Al,                   I just got a 10 lb belly last night and will be using the conversion calculator for cure, salt, & sugar. BobDog
  11. bobdog46

    Tried my new AMNS on a block of cheddar

    Got my AMNS in the mail and wanted to try it out. I got a block of sharp cheddar and put it in my Master Forge double door vertical, lit the AMNS and let it go for for hours. I the vacuum sealed the cheese and it will sit in the fridge for about 2 weeks. My next endeavor will be cold smoked bacon.  
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  13. bobdog46

    BBB help (Q-view added)

    I have done a boston butts using the hi-mtn seasoning & cure. I usually cure 8-10 days. When I take it out of the ziploc when it is finished curing, I rinse it real well then let it soak in ice water for one hour. Then I pat it dry and let it sit at room temp for about an hour before putting it...
  14. bobdog46

    Buckboard Bacon Bear-View

    The instructions said to cure for 10 days - Since it was a small roast and fairly thin after i butterflied it, I cured it for 8 days in a ziploc. I rinsed it real well then soaked it in ice water for an hour and rinsed it again. I then pat dried it and let it sit for a couple of hours till it...
  15. bobdog46

    Buckboard Bacon Bear-View

    I made some bbb with a boston butt using Hi Mt bbb seasoning & cure. I let it cure for 8 days in a ziploc then smoked it for 9 hrs till the IT hit 145. I took it out, let it cool and then sliced it up. It came out great with a good hammy flavor. Now I am looking for a pork belly and will use the...
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  17. bobdog46

    Pastrami from Scratch

    How much pink salt went into the brine ?  
  18. bobdog46

    LEM Cure

    Here is pops recipe for a wet cure brine using pink salt as a cure. http://www.smokingmeatforums.com/a/pops-wet-curing-brine
  19. bobdog46

    Help - First try cold smoking bacon- I have a couple of questions

    Great - I am in Houma right now and will return to Ponchatoula on Tuesday. I am looking here in the Houma area and if i cant find anything here i will take a trip to BR. Thanks for the info
  20. bobdog46

    Help - First try cold smoking bacon- I have a couple of questions

    Thanks all for the help. Now I need to score a belly for my first try.      
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