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  1. navier

    BACON Done with Money shots (Pic Heavy)

    already finding that out...lol
  2. 20131020_181529.jpg

    20131020_181529.jpg

    • navier
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    • Album: BACON Done with Money shots (Pic Heavy)
  3. 20131020_161905.jpg

    20131020_161905.jpg

    • navier
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    • Album: BACON Done with Money shots (Pic Heavy)
  4. 20131020_152856.jpg

    20131020_152856.jpg

    • navier
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    • Album: BACON Done with Money shots (Pic Heavy)
  5. navier

    BACON Done with Money shots (Pic Heavy)

    Well after a long wait it finally is done. Smoked in on Saturday with my MES 30 using the amps with a hickory/cherry blend. Total smoke time was 12 hours with no heat. And here are the finished product results      And all packaged up I had a bunch of mis-sliced  pieces and end cuts...
  6. 20131020_152844.jpg

    20131020_152844.jpg

    • navier
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    • Album: BACON Done with Money shots (Pic Heavy)
  7. 20131020_152924.jpg

    20131020_152924.jpg

    • navier
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    • Album: BACON Done with Money shots (Pic Heavy)
  8. 20131019_114438.jpg

    20131019_114438.jpg

    • navier
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  9. navier

    BACON Done with Money shots (Pic Heavy)

    Thanks Dave. Noticed that in the fry test. sort of stuck to the pan like when I cook peameal (canadian bacon for american viewers...lol), very little grease And thats another thing. Why do Americans call it Canadian bacon when us Canadians just refer to it as Peameal bacon
  10. navier

    BACON Done with Money shots (Pic Heavy)

    Thanks Dave did not know that. I thought 156 was standard. What I came to realize when doing this is the amount of cure is really tiny. Bought 2 one pond bags because its harder to come by up here in Canada. Going to last me a longgg time. Reason I was worried about cure is that throughout the...
  11. navier

    BACON Done with Money shots (Pic Heavy)

    Fried up two small slices to try. sorry no pics. First time using cure, first time leaving meat in a fridge for ten days then eating it. First time I was ever paranoid about eating my own cooking. Surprisingly it was quite good, I feel it had just the right amount of salt flavour. If it tastes...
  12. navier

    BACON Done with Money shots (Pic Heavy)

    Ok took the bacon and out of the cure today. Will let it sit til saturday to smoke. 12 hours just smoke and no heat. Is that correct? using amps. cherry or hickory or both? Also how do I know if it is cured properly
  13. navier

    STX TURBOFORCE 3000 SERIES Grinder

    That's correct. Its the one fault of the grinder in they use a proprietary plate. Was looking at it online at work last night and wondered if you could change the whole end assembly from another make of grinder. I have never used so don't know, are all augers attached differently. Could you take...
  14. navier

    jeffs naked rub, finally purchased

    Well that kinda sucks. Thought I was killing two birds with one stone. Thought buying the book with all the recipes and supporting Jeff at the same time it would have been included. Made me wonder though as the rubs in there are fine but nothing out of the norm. Now I am really curious about...
  15. navier

    STX TURBOFORCE 3000 SERIES Grinder

    I have personally bought that one. I am new to smoking and meat grinding but personally what I have grinded came out perfect. I have done no deer or anything like that but for the price I feel it is one hell of an entry level grinder.
  16. navier

    jeffs naked rub, finally purchased

    Was just wondering. First thing I bought a couple years ago when I purchased my smoker was Jeff's book Smoking meat. Is the rub and sauce that everyone talks about in the book or was thing something that became available after the book was published? I see there are numerous there but which is...
  17. navier

    Cured/ brined turkey on the Smokin' It#3

    To me it looks great.  Never brined a turkey but Canadian thanksgiving this weekend I plan to. Question though. My parents are in there 90's, they are going to look and see the pink and say this turkey isn't done. I take it the pink hue is just natural from you adding the cure? Cure isn't...
  18. navier

    BACON Done with Money shots (Pic Heavy)

    Thanks Don. A scalloped blade would be good but the chances of finding one in the proper length would be next to impossible I believe as meat and wood saws run different blade lengths. Will search it though.
  19. BACON Done with Money shots (Pic Heavy)

    BACON Done with Money shots (Pic Heavy)

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  20. navier

    BACON Done with Money shots (Pic Heavy)

    Well after lurking for a while and slobbering on the keyboard looking at everyone elses' bacon, I thought I would finally take the plunge of makin bacon. Local grocery store had bellies on for 2.99, first time the butcher said they ever tried selling bellies. By the way I am in Ontario Canada...
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