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  1. Bacon 13.jpg

    Bacon 13.jpg

    • graystratcat
    • Media item
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    • Album: Dry Cured Bacon
  2. Bacon 10.jpg

    Bacon 10.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  3. Bacon 11.jpg

    Bacon 11.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  4. Bacon 9.jpg

    Bacon 9.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  5. Bacon 7.jpg

    Bacon 7.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  6. Bacon 8.jpg

    Bacon 8.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  7. Bacon 5.jpg

    Bacon 5.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  8. Bacon 6.jpg

    Bacon 6.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  9. Bacon 4.jpg

    Bacon 4.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  10. Bacon 3.jpg

    Bacon 3.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  11. Bacon 2.jpg

    Bacon 2.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  12. Bacon 1.jpg

    Bacon 1.jpg

    • graystratcat
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    • Album: Dry Cured Bacon
  13. Dry Cured Bacon

    Dry Cured Bacon

  14. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Well, I wanted to give dry curing bacon a try since I typically wet cure using Pops brine.  I ran across Todd Johnson’s recipe for dry cured bacon so I thought I’d give it a try after reading the reviews.  Since I was using this recipe for the first time, I thought I’d document it in some...
  15. graystratcat

    MY 2 K post

    Congrats on the milestone sprky!  We truly do have a whole bunch of great folks on the forum. -Salt
  16. graystratcat

    bacon help

    I usually take the sides off the smoker, wrap in plastic wrap and then toss in the fridge over night.  The next day I toss them in the freezer for an hour or more before slicing....are you going to slice by hand or with a slicer? -Salt
  17. graystratcat

    Quick Tip... Quick Clip...

    I was smoking some bacon yesterday and since I was hanging the sides in the smoker didn't really have a place to run my digital probe.  I usually just hang it over one of the sausage sticks holding the porks sides when I'm using smoking sticks. Well not sure why but I was walking past my...
  18. Clip.jpg

    Clip.jpg

    • graystratcat
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    • Album: Default
  19. graystratcat

    Smoking Sausage Question

    If you're going to cold smoke sausage, you have to use a cure to prevent botulism.... If you're going to use Cure #1 (not Morton's Tender Quick... the two are different things) then 1 LEVEL teaspoon is required per 5# of sausage.  I don't use Tender Quick so I can't comment on how much to use...
  20. graystratcat

    KitchenAdie sausage Stuffer

    Thanks Joe! And Terry, Pops definitely points out some great info!  Another suggest might be have someone help you the first time or two, especially when stuffing.  One person can handle pushing the ground meat and controlling the KA and the other can handle the casings and stuffing end of the...
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