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  1. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    I just made a dry cure for some pork belly and now I see why you say you need enough for good distribution.  I had just enough to cover about 5.7 pounds of pork belly.  I see why the sugar and the maple syrup is good to use as a means to spread the pink salt and salt.  Without the syrup and...
  2. gretscher

    Non-Cured/Cured Bacon With Celery Juice? (No Pink Salt)

    Saw some the other day but did not buy it.  Wish I did. I'm gonna go back to the store I saw it and buy some. It looked cool since it was pink.
  3. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    Al, it seems that making good bacon is a long process.  Maybe 10 to 14 days of curing, then 8 to 12 hours of cold smoke, count that another day, then a few days to rest and develop more good flavor.  But you know what some things take a long time to become as good as they can get and this is...
  4. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    Thanks for the info.  I'm pretty excited about making bacon because the last one I did which was my first I did a wet brine cure but this time I am gonna do a dry cure. I've heard so much good about dry cure that I'm excited about this. 
  5. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    Thanks so that means 1/4 cup is 52.5 grams which is 14.5 more than the recommended 34 grams.  Then you add 1/4 cup of maple syrup and you got a lot of sweet.  I'm just trying to figure this out, not saying it's too much.  I'll try it and see how I prefer it. Thanks!
  6. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    Thanks for the info.  That member Navigator is the one I saw using 1/4 of maple sugar and 1/4 of maple syrup.  I just thought preference or not that's a lot compared to the recommended amount of 34 grams, so I think.  I have not measured out 34 grams yet.  Even if you use more than that I think...
  7. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    I'm new to this bacon making and from research I found that cold smoking was the thing to do but did not realize that most people hot smoke it.  I just read here all the time that you should cold smoke it rather than hot smoke it as you don't want the fat to render as in hot smoking does.  How...
  8. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    I see from the cure calc that with 5 lbs of belly it recommends 34 grams of sure but when I see others post their recipe they are using a lot larger amounts like 1/4 cup of maple sugar and 1/4 cup of maple syrup.  I am not sure how many cups 34 grams is but tend to think that 1/4 cup of sugar...
  9. gretscher

    Non-Cured/Cured Bacon With Celery Juice? (No Pink Salt)

    fpnmf, great links. Great reading. Thanks for the links. 
  10. gretscher

    Non-Cured/Cured Bacon With Celery Juice? (No Pink Salt)

    Good idea, I should do that. I think I am going to get some of that Nitrite free Trader Joe's bacon.  Actually I did buy some BBB that was nitrite free at Fresh and Easy and it tasted great. I never had BBB before so I don't know how it compares to BBB with nitrites or nitrates in it.  I saw on...
  11. gretscher

    Non-Cured/Cured Bacon With Celery Juice? (No Pink Salt)

    Before I joined the forum I was under the impression like many people that Sodium Nitrite and Nitrates were bad for you.  I learned here that so-called uncured bacon or bacon without Sodium Nitrite is actually cured in celery juice which contains Sodium Nitrite, I think some of you here say...
  12. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    I was not very knowledgable about making bacon before I joined this forum so I thought any bacon I bought in the grocery was really bacon but I am really curious about the "bacon" I purchase from time to time at Albertson's.  Here is the thing and you could help me figure this out -  The...
  13. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    I believe you are right about leaving out stuff because I'm a member of the Pizza Making Forum and I started a thread about a pizza joint I saw on the DDD and the reverse engineers on the PMF figured out that they think the chef left out one or two things to keep things secret.  I think that...
  14. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    Oops, I mixed up nitrate with nitrite.  I have a big bag of this pink salt I bought at the Chinese grocery warehouse for cheap.  That's good to know it has less than broccoli. I am fine using it but was curious if you need it or not.  I have to watch that Diners show again and see if they did or...
  15. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    Thanks for the info.  Now I get it. 
  16. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    If I understand you, you are saying that if you add cure to even ham you get a bacon taste?
  17. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    It's my understanding that pink salt is necessary if you cold smoke because in cold smoking your temps are about 80 degrees F and if you do not use the pink salt you might get sick due to bacteria.  The pink salt has the sodium nitrate that prevents the growth of bacteria. Some here actually go...
  18. gretscher

    1st Time Bacon Cold Smoking - Using The A-MAZE-N-SMOKER Question

    Funny enough never tried peach before but I helped cut down a friends old peach tree and tried to make rib eye steak with lump charcoal and added some peach splits from the tree and it tasted amazinly good so I thought I'd try it with bacon.  But if that added to the extra sweet flavor of the...
  19. gretscher

    1st Time Bacon Cold Smoking - Using The A-MAZE-N-SMOKER Question

  20. gretscher

    1st Time Bacon Cold Smoking - Using The A-MAZE-N-SMOKER Question

    Are you using an offset smoker like I am?  Also, are you using a fan like I did to blow the smoke around the bacon and also get good airflow so the pellets will burn?  
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