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  1. Mofatguy

    Shelf life of home cured bacon

    Hey all. I have a question on the shelf life of home cured bacon that has been cold smoked. I have only made bacon once usimg disco's dry rub with bsugar salt and instacure #1 cold smoked and then fried for breakfast. When I vac packed I only put enough slices for 2-3 days worth. How long will...
    • Mofatguy
    • Thread
    • bacon shelf life smoking bacon
    • Replies: 43
    • Forum: Bacon
  2. Mofatguy

    First try at Back (Canadian style) Bacon

    looks good!
  3. Mofatguy

    1st Pork Belly Bacon

    Nice! Can't beat homemade bacon! Just dine my 1st a week or 2 ago. Don't plan on buying store bought bacon or sausage anymore unless I just simply run out! Great job!
  4. Mofatguy

    Venison Question

    The texture of any venison sausage I've made has always been firm. Kinda like a really fat hamburger meat.
  5. Mofatguy

    1st time makin bacon...

    Here is final result. Pulled and rinsed then let sit for 24hrs. Didn't have coarse gbp so just used what I had. Smoked 2 1/2hrs in big chief with apple. Tastes great! Completely different then I expected. Taste more like a sweet fresh side when fried with a hint of store bought bacon flavor. Not...
  6. Mofatguy

    1st time makin bacon...

    Ok. Belly has been in fridge in Ziploc bag with the above cure since I posted this. I've flipped omce a day and messaged the meat but haven't had much moisture? Is this normal? Meat is starting to change color but not getting any moisture in the bag? Dry rub mixed at above quantities in my...
  7. Mofatguy

    And BAM... Snack Sticks

    Looks great! Have you ever used 16mm collagen casings? If so do you like the bigger casings better? Thinking if trying a larger casing myself but not sure I want the larger stick? Yours sure look good! May have to order some to try.
  8. Mofatguy

    Smoking cheese on a big chief smoker...

    Finished product. Will let sit for 1hr. Then wrap in saran wrap for overnight or maybe until monday b4 vacuum packing.
  9. Mofatguy

    Smoking cheese on a big chief smoker...

    Got a block of mozzarella a block of colby jack and a block of pepper jack on the big chief. Been on for 1 hour with a mixture of apple chips and apple pellets. Used just enough chips to get the pellets to light in the big chief. Propping door out about an 1 or 2 to let heat escape. I'll smoke...
  10. Mofatguy

    1st time makin bacon...

    Big chief claims to smoke at 165*. I'll have temp probe in smoker and meat to keep eye on temps. 1st time smoking bacon in big chief. Yep. I'll fry test to check. Forgot that step. Thanks!
  11. Mofatguy

    1st time makin bacon...

    Oh forgot to mention after 24hr rest in fridge and b4 smoke I'm going to rub BP on.
  12. Mofatguy

    1st time makin bacon...

    Finally got some instacure in so thawed out a pork belly amd started curing. Belly=1320g So I mixed: 3.29g instacure 23.31g kosher salt 13.2g brown sugar Mixed rub ingredients really good and coated belly on all sides makimg sure to dump all dropped cure into bag before sealing. Belly...
  13. Mofatguy

    Don't know how to explain it but I couldn't help it....

    Always better to ask for forgiveness than permission!:emoji_laughing:
  14. Mofatguy

    I've got meat...

    Should be fine. Ground meat always came frozen in freezer paper from the local buthers we have butcher our beef for years. They just recently in the last few years changed to the plastic bags. Never had a problem with paper.
  15. Mofatguy

    I've got meat...

    Quick google search brought this. https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed Just sharing. Not being contentious.
  16. Mofatguy

    I've got meat...

    Go for it! I thaw venison burger out that has already been ground to mix with pork fat which I purchase when I can find all the time. Works fine. Don't know that I would want to pre season it though? Might work?
  17. Mofatguy

    Oh No! Last 3 pieces!

    Too much going on this weekend. Got my youngest grandkids b day party on Sunday. 1 year old. More important than making jerky! Work on Saturday at my gunshop/fishing store plus hosting my monthly fly tying class. Dang.... I play everyday of the week!
  18. Mofatguy

    Oops! To much tender quick!

    Morton's states on thier website not to use it with pork belly due to differing fat content. But they also list a recipe for tq with canadian bacon. Go figure.
  19. Mofatguy

    Oh No! Last 3 pieces!

  20. Mofatguy

    Oh No! Last 3 pieces!

    What am I going to do? My last 3 pieces that were in the fridge of ground beef jerky! Now what? Make more of course! Maybe next weekend if I get the chance!
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