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    My first smoked eggs.......with Q-views.....

    They look and sound great, I have to sty it and maybe pickle some smoked eggs.
  2. navigator

    24 pounds of dry cured belly bacon (pic heavy)

    Here is the info from the Martin's calculator http://www.diggingdogfarm.com/page2.html Then by using the calculator to convert the grams to ounces you get: Cure#1 = 0.4 oz Salt = 3.6 oz Sugar = 2.4 oz It really is easier to just use grams, most inexpensive kitchen scales also weigh in grams.
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    24 pounds of dry cured belly bacon (pic heavy)

    I have several times but I like the less shrinkage and firmer texture and there seems to be a little more flavor with the dry cured, also there is never any release of moisture while frying. But all that being said all the stuff I have brine cured was still way better than anything I can buy in...
  5. navigator

    24 pounds of dry cured belly bacon (pic heavy)

    Thanks, I do if I put it in my regular fridge with other food, but if I put it in my beer fridge then no. It's Martin's calculator (DiggingDogFarm) 
  6. navigator

    24 pounds of dry cured belly bacon (pic heavy)

    That should work, just cut the belly into manageable sized pieces.
  7. navigator

    24 pounds of dry cured belly bacon (pic heavy)

    I Use the stoker to monitor the pit temps and for the high and low alarms. I had to hot smoke the Canadian bacon after the cold smoking so I just stuck probes in the belly bacon for kicks.
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    24 pounds of dry cured belly bacon (pic heavy)

    Thanks, I got mine here http://www.butcher-packer.com/index.php?main_page=product_info&products_id=65
  9. 24 pounds of dry cured belly bacon (pic heavy)

    24 pounds of dry cured belly bacon (pic heavy)

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    24 pounds of dry cured belly bacon (pic heavy)

    I have finally refined my recipe and process with much help from many of the folks here including alblancher, Martin, Dave, Bearcarver etc. I have the texture, salt content, taste that I like and I am able to repeat it every time now. I did 2 whole bellies this time around. I'm sure there are...
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