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  1. 4193eeed.jpg

    4193eeed.jpg

    • delarosa74868
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  2. delarosa74868

    Round 2 begins tonight!

    The day has finally arrived to smoke my bacon! Feels like Christmas all over again! Did a fry test and it tasted perfect. The brown sugar  and soaking made a world of difference. Dropped in the smoker an hour and a half ago, three or so more to go.  Will post pics later.
  3. delarosa74868

    What are the jerky basics?

    Never tried jerky before, just recently learned that I could make bacon in my smoker! Actually have a batch curing right now.  I would like to try jerky now after reading some of your posts.  I have a few questions...  What cuts of meat are ideal to use?  Will sugar cure work?  Whats the...
  4. delarosa74868

    What's a good price for Pork Bellies? Quick Question, thanks!

    Jeez! I pay 3.49lb for my bellies! They dont have the rind on them, and they appear to be trimmed, reckon thats why they are so high?
  5. delarosa74868

    Round 2 begins tonight!

    Im dry curing.  After weighing out my slabs, I measured out the correct amount of cure and mixed that same amount of brown sugar then rubbed the meat. 
  6. delarosa74868

    Round 2 begins tonight!

    Just picked up 12lbs of "pre-bacon" from the butcher.  Hoping it will thaw completely before I go to bed so I can get the cure on.  My first attempt turned out OK, but I didn't alter the sugar cures recipe on the package at all.  It just called for the cure only. It was kinda salty for my taste...
  7. delarosa74868

    What do you do with leftover PP?

    Tamales!  PP makes the best tasting tamales!  They are super easy to make and they freeze well too.
  8. delarosa74868

    Going to try bacon, is this right?

    Well, got my bacon done!  Cured for 8 days,then rinsed and dried in fridge for one.  Smoked at 150 for about four hours.  Turned out fantastic! Didn't get a pic of a cooked piece though.  Thanks for all the advice! Now that I have done it by the book, its time to start playing with different...
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    96fe3137.jpg

    • delarosa74868
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    4d43d2e4.jpg

    • delarosa74868
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    d35febd6.jpg

    • delarosa74868
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  12. delarosa74868

    First long pork butt smoke

    Turned out great! Super tender, moist and the bone pulled clean.  I figured it would be a bit on the dry side since I didn't inject it, but it wasn't at all.  Didn't get the bark that I was wanting, I used that "sugar in the raw" stuff instead of brown sugar in my rub since I wasn't planning on...
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    71883d37.jpg

    • delarosa74868
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    e9d8b7e9.jpg

    • delarosa74868
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    1f621e2d.jpg

    • delarosa74868
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    7f9ba726.jpg

    • delarosa74868
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  17. delarosa74868

    First long pork butt smoke

    I always rushed my butts cause lack of time and attention span.  Never had one that I could pull, always had to slice.  Now that I have my GMG Daniel Boone pellet pooper,  I figured Id give it a shot.  Rubbed down yesterday morning.  Dropped it in the smoker at 1AM and went to bed.  Just checked...
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    854819b0.jpg

    • delarosa74868
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  19. delarosa74868

    Going to try bacon, is this right?

    The TQ's directions says put it in a plastic bag, which is the way I was leaning towards rather than a wet cure.  The sugar cure's directions says nothing about a bag.  It just says to apply to meat and put it in the fridge. Do I put it in a bag if I use the sugar cure?  Also, do I mix brown...
  20. delarosa74868

    Going to try bacon, is this right?

    I found some sugar cure at the place I found the pork belly.  The butcher told me sugar cure is what I needed. Is he right?
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