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  1. D

    Cure 1 instead of tenderquick

    Where I am, Nova Scotia, none of it is readily available. I ordered the pink Prague 1 off of Amazon.
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    Cure 1 instead of tenderquick

    That I can do. Thanks.
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    Cure 1 instead of tenderquick

    First off yes I know this question had likely been asked way too many times. And I’ve tried searching it some on here but not quite getting what I’m looking for. Next, please understand that I DO realize they are completely different products and there is no real “substitute” for TQ. Up here...
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    First belly bacon advice?

    WOW!!!!! This stuff was amazing! Never had bacon this good from anywhere. I will be taking the rest out to brine right away and my next Costco bill is going to be a big one:( The amount of brown sugar AND maple in it might have been a little much as this stuff tastes like candy. Fatty, meaty...
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    First belly bacon advice?

    A few thick slices cut off it with a long knife. It looks really good inside!!! Lot of fat on the edge of this chunk but that’s the best part of bacon anyway! Gonna fry some for lunch, rest of the piece went into the freezer. Plan to just take the chunk out when I want bacon and thaw it...
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    First belly bacon advice?

    Well after a painfully long wait of 14 days I finally took it out last night, soaked about an hour in cold water, then air dried overnight and today in fridge. Then smoked it this evening. Cherry chips around 205-210 until IT hit 145. Looks impressive! And it smells even better! If this turns...
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    First belly bacon advice?

    Well it sounds like I will keep it in the fridge curing for 10-12 days. Probably 10...because I don’t think I can wait any longer. Haha. And then do I smoke it at the same kind of temps and IT end level as the back bacons? Or would it not hit the IT too quick and not get much smoke?
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    First belly bacon advice?

    Haha thanks! Yes I’ve done his back bacon and buckboard a few times and like it! I just wonder with this belly being so much thinner that it might cure faster and rise the IT faster when smoking too.
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    A return to bacon.....advice please!

    Once I get my MES situated to do cold smokes, by getting a pellet tray/tube, I will have to try this! I’ve only ever done hot smokes. How long do you smoke it at 70F? Is it just time based or IT?
  10. D

    First belly bacon advice?

    Hey guys, Looking for a couple pieces of advice on this. I’ve made a few batches of back bacon and buckboard bacon using discos methods and they’ve turned out great. I just finally found pork belly at my local Costco up here in Canada. Only place I’ve found it. So I got a good slab and cut it...
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    Buckboard Bacon (Step by Step)

    That’s on the top of my list of purchases to make for my smoking!
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    Buckboard Bacon (Step by Step)

    I guess that’s true! I just consider if I’m making bacon I’ll be cooking it. And I agree on the uncured stuff needing the quicker smoke. I’m not setup yet for colder smoking as I’m using an MES and it will only provide smoke at higher temps anyway, so my bacons get to 140/145 rather quickly.
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    Buckboard Bacon (Step by Step)

    I too worry on these things but at the same time I use some common sense, if I can use that term for it. Not to try offend by saying others don’t use it. I just realize that even if I had allowed something not so nice to grow in there, it will be killed off either in the smoker like mentioned...
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    Want to try bacon but I’m scared

    I would most certainly recommend trying out one of Discos recipes as a first go. Even if you get a pork loin for Canadian bacon, or a shoulder roast for buckboard, his recipe is the same (for the dry cure ingredients) and the method as well. Very simple and great results to get you past the...
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    Chipotle Canadian Bacon

    Hey Disco, I just realized, or at least I hope I’m right on this, that you’re the guy on some YouTube videos I’ve watched about bacon making!!?? Or am I imagining it? Haha Oh and I am getting ready to do some maple back bacon usin your method. I even pride open my wallet and picked up an...
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    Chipotle Canadian Bacon

    Haha we are indeed slow to pry our wallets open. I might just look for one, would come in handy for chicken and turkeys as well.
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    Smokey Onion Dip

    This sounds great! I wonder though: if the onions were sautéed on the stove first, and then put in the smoker for a bit, so you think they could go for less time in the smoker? That way if I’m not planning to smoke anything else I wouldn’t need to set aside a whole 4 hours just for a bowl of...
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    Chipotle Canadian Bacon

    Looks great! Fellow Canadian here and I agree, it’s called back bacon! I’ve made one chunk of back bacon last week using a wet brine method (will make a post soon on it). I want to try a dry brine one next and I have a question for you on it. As I do not have an injector do you think it will...
  19. D

    Ishi’s Baked Beans

    Just made my first smoker beans today. I based it loosely on your method and another smoked bean recipe online. Two cans of navy beans and one can of red kidney, just for some variation. From there, like you I just sorta roughly eyeballed my measurements, mostly because I didn’t feel like...
  20. D

    Monster pork chops

    I was surprised how good it was. I’ve made a lot of pork chops on the grill and in frying pans but this was a whole different level. Even my wife commented how much better it was that way and she’s not a big fan of “big chops and steaks”. The best part was the big fatty parts that are in all...
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