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  1. mikewysuph

    Conversion of BBB cure to grams question

    I just spent a 1/2 hour making this post and then it crashed and I lost everything. Here it is abridged since I don't want to take the time to write it out again. I converted HiMtn's cure amount into grams for an easier way to measure out partial poundages of shoulders. It turned out to be 18 g...
  2. mikewysuph

    Homer Bucket

    Thanks guys. Good info as usual!
  3. mikewysuph

    Homer Bucket

    I know they don't specifically say so, but are the orange Homer buckets from Home Depot food safe? I'm looking at brining fairly large quantities of loins for Canadian Bacon. Thanks all!
  4. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    Did the taste test! Absolutely fabulous....just a tad salty, a tad sweet, and awesome awesome hickory/apple smoke! I need a slicer: Finished product (trust me, it's in there): All things considered, this one was a complete success. Awesome product, easy to do and so so tasty. Like others...
  5. bacon_burger.jpg

    bacon_burger.jpg

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  6. ready_to_taste.jpg

    ready_to_taste.jpg

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  7. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    Ha! That's a great question. The wife has been out of town and life's little details (our 2 kids) have gotten in the way of even trying the finished product! I'll have some tonight and post some Q-View. Thanks for tagging along. I'm really excited to see how it tastes.....and even more excited...
  8. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    UPDATE: Got 'em in the cold smoker: My cold smoker set up: How long should I cold smoke?? I've read where people smoke for 12 hours, wrap and fridge it for the night, then smoke again for another 12. Seems like a bit of overkill and something I can't do anyways. But anyways, what's a good...
  9. my_coldsmoke_setup.jpg

    my_coldsmoke_setup.jpg

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  10. in_the_smoker.jpg

    in_the_smoker.jpg

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  11. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    Uuuummmmmmmmm.......so I just did another fry test after soaking all day and WOW!!!! It's damn near perfect as is! Now it's off to rest in the fridge and form up a bit of a pellicle (sp?) before the smoke tomorrow. I might as well throw on some cheese and garlic bulbs in the smoker then huh...
  12. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    RG, I'm kinda on the fence on cold or hot smoking. I made an aquarium pump cold smoker (see the last pic of my first post).....but it's kinda a white, billowy smoke, not much TBS. It (or me) almost ruined a bunch of cheese on my first cold smoke (I smoked for waaaaaaay too long and with waaaaaay...
  13. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    UPDATE: Here they are after brining for 2 weeks. Fry test: I'm really glad I took the advice of everybody and fry tested these. Super salty! They probably would of been inedible. So now they're getting a good soak. I'm thinking most of the day, with cold water changes every hour or so...
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    fry_test.jpg

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  15. out_of_cure.jpg

    out_of_cure.jpg

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  16. Pulled the trigger -- First attempt at Bacon

    Pulled the trigger -- First attempt at Bacon

  17. mikewysuph

    Pulled the trigger -- First attempt at Bacon

    Alright, after much deliberation, consternation, lazy-ation and any other ation you can imagine....I'm pulling the trigger and making my own bacon!! Please follow along and give advice along the way. The goods for Pops Brine: Decided this was the easiest method....my math has always been a...
  18. cold_smoker.jpg

    cold_smoker.jpg

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  19. in_brine.jpg

    in_brine.jpg

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  20. skin.jpg

    skin.jpg

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