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  1. A_Bourbon Brown Sugar Ready For A Bath.jpg

    A_Bourbon Brown Sugar Ready For A Bath.jpg

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My Sons First Bacon
  2. My First Bacon - April 2015

    My First Bacon - April 2015

  3. scooterjam

    My First Bacon - April 2015

    My son the Chef, doing the cutting for me... same same... With a bit of help from DaveOmak......saved what surely would have been way too salty product....1st day washed, bathed and repacked Dryed well and left in the Refer for about 30 hours or more to dry and get that sweet...
  4. J - Extra End Cubed For Seasoning.JPG

    J - Extra End Cubed For Seasoning.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  5. H - Slicing Away and Packaging.JPG

    H - Slicing Away and Packaging.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  6. I - 18 Packages 12 - 16 Pieces Each Into The Freez

    I - 18 Packages 12 - 16 Pieces Each Into The Freez

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  7. G - All Smoked and Ready To Slice.JPG

    G - All Smoked and Ready To Slice.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  8. F - Liquid Retained From 10 Day Cure.JPG

    F - Liquid Retained From 10 Day Cure.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  9. E_After 10 Day Shower Back Into The Refer 30 Hour

    E_After 10 Day Shower Back Into The Refer 30 Hour

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  10. D_After 10 Day Shower Back Into The Refer 30 Hour

    D_After 10 Day Shower Back Into The Refer 30 Hour

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  11. C - Step One Initial Cure For 10 Days.JPG

    C - Step One Initial Cure For 10 Days.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  12. B - Pork Belly - Slicing The Skin Off - 2.JPG

    B - Pork Belly - Slicing The Skin Off - 2.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  13. A - Pork Belly - Slicing The Skin Off - 1.JPG

    A - Pork Belly - Slicing The Skin Off - 1.JPG

    • scooterjam
    • Media item
    • Comments: 0
    • Album: My First Bacon - April 2015
  14. scooterjam

    1st Attempt at Bacon

    All good.   I think the quick action saved the day!  Thank you gentlemen!  Keep on smokin'  ~ Scooter
  15. scooterjam

    1st Attempt at Bacon

    Thanks gentlemen, just called the wife, and she is going to do just that.  (rinse everything down) and put in a ice water bath in the fridge until first thing in the morning when I will re-apply correct amounts of cure, salt & spices.  Thank you so much for your help.   Hopefully I can save it...
  16. scooterjam

    1st Attempt at Bacon

    Dave, Yikes....it appears that I used 12 ounces....that's really bad.  3 times the amount of salt....Since its day one....should I rinse off and and re-do or am I screwed?  I did however use the proper amount of cure....   :-)   One has to stand up for ones self...lol. ~ Scooter
  17. scooterjam

    1st Attempt at Bacon

    Thank you Dave!  Will do that tonight to double check.  Thanks for the advice!
  18. scooterjam

    1st Attempt at Bacon

    Hello folks, Pictures to come, its only day one.  Haha.  I think there is more than enough pictures of fresh raw pork belly on this site.  I wanted to run this past all of you and please point out if you think I've done anything wrong. Step One - My son and I split 30 pounds of pork belly.  ...
  19. scooterjam

    Calling all Smoke Hollow owners!

    Okay, well I have a very old Electric Smoke Hollow smoker.   When I first got it, I was smoking ribs, turkey, whole chickens etc.  I was pretty happy with it for that process.  Then I discovered the world of home made sausage!   Made several types of sausage and snack sticks.  Some were great...
  20. scooterjam

    Hand Crank Meat Grinders

    Nice review man!!  Thank you so much.....took some helpful information away from all that!! Thank you again ~ Scooter
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