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  1. seapro220

    confused on per/lb of dry cure mix for bacon

    Been a while as I guess I'd forgotten that I needed to make another trip out before Christmas tomorrow, wife gently reminded me of such - so here back to the bacon .. Trimmed the fat and ended up with a 3lb 7/8 and a 3.7lb slab.  Boy, they look good. Saving the fat for later on - packaged...
  2. confused on per/lb of dry cure mix for bacon

    confused on per/lb of dry cure mix for bacon

  3. 20141224_171445_resized.jpg

    20141224_171445_resized.jpg

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  4. 20141224_165834_resized.jpg

    20141224_165834_resized.jpg

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    • Album: confused on per/lb of dry cure mix for bacon
  5. 20141224_165806_resized.jpg

    20141224_165806_resized.jpg

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    • Album: confused on per/lb of dry cure mix for bacon
  6. seapro220

    confused on per/lb of dry cure mix for bacon

    Well, as far as the mixture/per product I have to go with this .. amount of cure + ingredients = volume of 'mix' that I will be dredging or applying. amount or pounds of sides will always vary - whether it's 3.6 lbs, 7.25, or 15lb exact. so the formula becomes - volume of mix, rubbed...
  7. seapro220

    confused on per/lb of dry cure mix for bacon

    How much of the fat side do most people leave on for the curing process? I have about 1/2 " which I this is too much and was thing of trimming it all down and saving for my sausage making later. Most receipes I've seen call for the cure to be done w/o the fat ring so I'm curious . Suggestions...
  8. seapro220

    confused on per/lb of dry cure mix for bacon

    Thanks. I don't know why I have been "programmed" to get the "cure mix" per pound whenever j should have been spending my time making up a batch, and then using it as needed. Checked my Charcuterie book and found a single mix. I'll use what I need per portion, and continue on. What I made up...
  9. seapro220

    confused on per/lb of dry cure mix for bacon

    Hello all - I'm looking for some help on a per-pound mixture for a dry rub.  I picked up a little over 9 lbs of pork bellies but have cut it down into some manageable sizes for my baggies.  I've read several articles (should have book marked them) on the correct ratio of salt/cure/sugar per...
  10. seapro220

    My first smoke, and it's chicken

    How did your whole chicken turn out?  You do want to check to be sure your cord is rated for that many watts as it might be dangerous if not.  Are you using 2 different plugs - or combining/sharing  your 800 and 1800 off of the same cord?  You might also want to add a 'brick' or 2 in there to...
  11. seapro220

    My first smoke, and it's chicken

    3 hours and it's done. The finished product rested and cut up Plated for dinner And lastly.. All I can say is .. OMG !! That's to all for their help and suggeations. Off tomorrow to get some "bellies" and start some bacon. Might look for a Boston buts tomorrow and do some pulled...
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    20141221_220911.jpg

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  13. 20141221_212050.jpg

    20141221_212050.jpg

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    • Album: My first smoke, and it's chicken
  14. 20141221_211547.jpg

    20141221_211547.jpg

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    20141221_210517.jpg

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  16. 20141221_203053.jpg

    20141221_203053.jpg

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  17. seapro220

    My first smoke, and it's chicken

    I don't think that the MES 30 has a 1200 watt unit, but rather a 800 watt heating unit. Did you check your grill temp against a known good unit? Maybe your built in unit is off.. ??
  18. seapro220

    My first smoke, and it's chicken

    After an hour my temp has risen to 115 degrees. This seems king of fast so I'm going to lower the temp a bit and see how it goes. More later. .
  19. seapro220

    My first smoke, and it's chicken

    Birds in the hot box - currently set at 250.  Here's a couple of pic's so far .. getting lubricated .. blurred pic - but back pic looks nice of the spatch'd bird. what i had on hand for seasoning -  using a fruit wood mix - and she's cooking away .. more later ..
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    20141221_180622_resized.jpg

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