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  1. oregonrider

    Over salted my belly

    No problem. I clearly made an error, I just wondered if I could do anything about it. I know that potatoes absorb salt so maybe I’ll just eat bacon with hash browns. 😄
  2. oregonrider

    Over salted my belly

    Oops. Typo. 15 days, not 5.
  3. oregonrider

    Over salted my belly

    The recipe is proven. I either mis-measured the brine or the belly.
  4. oregonrider

    Over salted my belly

    Over the years I cured and smoked at least 20 pork belly‘s to make bacon. Years ago I made up an Excel spreadsheet to calculate the amount of curing ingredients that I use. It’s never failed me. But… I cured a 13 pound pork belly for 15 days in the refrigerator, flipping it over every 24 hours...
  5. oregonrider

    Afterlife

    I too am a Christian. Jesus died, took my punishment, I repent and am saved. I once heard this: trying to explain God is like trying to teach a dog about the Internet. The dog does not have the mental capacity to understand the Internet. And we do not have the capacity to understand God.
  6. oregonrider

    First Brisket Question

    Once it’s wrapped it’s not going to take on any more smoke so I finish mine in the oven, then wrap in towels and put in a cooler (faux Cambro).
  7. oregonrider

    GMG - Cold Smoke Mode - New Feature.

    How do you get smoke during day one? Tubes?
  8. oregonrider

    GMG - Cold Smoke Mode - New Feature.

    In my case I’m not actually smoking; I have a cured pork belly drying for 2 hours before I hot smoke it. I just use the (Cold Smoke setting) fan to move air around.
  9. oregonrider

    GMG - Cold Smoke Mode - New Feature.

    Got hold of Support. 5-E means Cold Smoke mode. Wish that info were on the GMG website.
  10. oregonrider

    GMG - Cold Smoke Mode - New Feature.

    What should be on the display after I hit Cold Smoke? Fan speed set at 10%, display shows 5-E.
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