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Nother opinion on BACON !!!!!!
Hey Bearcarver, I just looked up on google maps just where Macungie, Pa is. Not far at all. Anyhow, you ever been to Peter Brothers meat store in Lenhardtsville, Pa. Just off of 78 west of Allentown. Good stuff there. They make great lebanon baloney and jerkey. Don't get out that way...- polarlys
- Post #12
- Forum: Hot Smoked Bacon
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Nother opinion on BACON !!!!!!
Hi Bearcarver. I like your method. The only thing I'm not comfortable with is using so much TQ. In the batches that I add the brine to I also added 1/4c of TQ to the brine of 3/4 c kosher salt per gallon of water. That makes 1/2 c TQ in a batch of 50lbs or so. I understand where you're...- polarlys
- Post #11
- Forum: Hot Smoked Bacon
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Honey Cured Bacon
One of my first attempts at bacon went astray when I purchased the bellies and without knowing any better I got bellies from smaller pigs and they were very thin. Consequently they absorbed a lot of salt and I had to put some water in the pan when frying, pour it out and then continue the...- polarlys
- Post #24
- Forum: Hot Smoked Bacon
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Nother opinion on BACON !!!!!!
Hey MG. I'm with you on that but I think the proportions on the bag are for using only TQ. I'm not sure how that translates into using it with something else. I guess I'm on untried ground with this. I don't like the TQ only cure. I've tried it making Canadian Bacon. It was OK but just not...- polarlys
- Post #7
- Forum: Hot Smoked Bacon
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Nother opinion on BACON !!!!!!
Sorry Tim. Have to learn how to put pix up. Trust me, it did happen. Haven't tasted this years product yet but it did happen. Mark, I tried the maple flavor a few years back. Didn't care for it enough to try it again. In fact I picked up some store bacon recently and got the maple...- polarlys
- Post #4
- Forum: Hot Smoked Bacon
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Nother opinion on BACON !!!!!!
Hi, new to the forum. Been reading some interesting write-ups from different people making bacon. I've been making bacon for 7 or 8 years or so and I'd like to tell y'all just how I do it. I suppose there's as many ways to make it as there are people out there doing it. But it all began with...- polarlys
- Thread
- Replies: 18
- Forum: Hot Smoked Bacon
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Nother newbee from NJ
Hi, I just found this website today and think it's great. I've been curing and smoking meat for several years and never thought to look around for a forum of like minded users. Go figure, here it is all the time. I do an occassional brisket, some ribs, some cold smoked salmon and once a... -
Newbie from New Jersey
Hey, Just found this website today and joined myself. Another smoker ( meat that is ) from New Jersey here. I'm from Somerset. I've been smoking and curing meat for several years on the amature scale. I try and make a batch of bacon once a year and am smoking mine today. Hoping to pick up...
