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  1. Christmas 2011 041.JPG

    Christmas 2011 041.JPG

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  2. Christmas 2011 041.JPG

    Christmas 2011 041.JPG

    • dreegle1
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  3. dreegle1

    1st Time making bacon

    I just bought Jeffs rub and sauce recipes (partly because I am curious...mostly, I feel kind of obliged to contribute to supporting the site,)...So the question is, can I use Jeffs rub on bacon? I haven't actually received the recipes yet, so I am not sure what they contain (no I am not gonna...
  4. dreegle1

    1st Time making bacon

    Ok...I have just taken the wet cured (almost) bacon out of the brine. It has shrunk a little, the meat is firmer, and sort of rubbery. More good news is that there is no bad smell, and a distinct lack of sliminess :D I have rinsed it, patted it with paper towel, and popped it on a wire rack, and...
  5. making bacon 006.JPG

    making bacon 006.JPG

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  6. making bacon 005.JPG

    making bacon 005.JPG

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  7. making bacon 002.JPG

    making bacon 002.JPG

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  8. dreegle1

    1st Time making bacon

    Back to the bacon...I think I am going to use the best of both worlds :) I will measure out the cure, and prepare the bags, so all I have to do, is switch bags every couple of days, and have the right amount of cure mix, ready to be applied. I am also going to use large bags, and whip up a...
  9. dreegle1

    1st Time making bacon

    I don't know if it is this way right around the country, I imagine the cities would have ready availability of whatever you want, but where I am there are only two "major" supermarkets, so there is no competition, and of the three butchers nearby, only one of them smokes/cures their own hams etc...
  10. dreegle1

    1st Time making bacon

    Still waiting for the wet cure to finish...So in the interest of the science of deliciousness, I am going to start a dry cure, on a 1.35kg (3 lb) piece of belly flap I got my hands on :D I am using the dry cure calculator...
  11. dreegle1

    1st Time making bacon

    Thanks, all. I can't get my hands on kosher salt where I am, I looked in every supermarket within 100 miles (both of them :). So long as the iodine only affects the taste, I should be ok (I will let you know if it ruins it or not). I am in the process of getting DQ cure shipped to me...the...
  12. macro bacon 002.JPG

    macro bacon 002.JPG

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  13. dreegle1

    Microbes. Know your enemy...better

    Yes, and no :)  I am doing my first cure now, on some bacon. I have found that this forum has answers to every question that I can come up with...It is just finding them, and knowing which questions to ask. I was misinformed about the nature of cures, and I believed that nitrates were...
  14. dreegle1

    Microbes. Know your enemy...better

    Ok, I have been reading around, and basically, I keep hearing "four hour rule", and "should I cure?", but nobody actually says anywhere (or anywhere that I have found yet) Why. Now I only know how to explain this in a non-scientific way, because it is what we are taught in the abattoirs, so...
  15. salmonella culture.jpg

    salmonella culture.jpg

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  16. dreegle1

    1st Time making bacon

    Ok, I'm a newbie, to both this site, and (comparatively) smoking meat too. This is my first effort at making bacon, so I haven't gone for prime belly cuts...I just grabbed cheap stuff at the local supermarket, and followed Pops  recipes (Which, in my honest opinion, should be made a sticky at...
  17. Making bacon 010.JPG

    Making bacon 010.JPG

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  18. Making bacon 009.JPG

    Making bacon 009.JPG

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  19. Making bacon 007.JPG

    Making bacon 007.JPG

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  20. Making bacon 006.JPG

    Making bacon 006.JPG

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