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    • realtorterry
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    • Album: First try at bacon
  2. realtorterry

    First try at bacon

    Well I just read this. Hopefully the taste will be ok. I let it rest in the refer overnight. It's back in the smoker now for the last 5 hours, but I'll defiantly wrap it after this smoke for the rest before slicing
  3. realtorterry

    First try at bacon

    Hey quick question guys. I'm gonna take my bellies out of the smoker in the next few hours. Planning on smoking again tomorrow but my question is should I wrap them when I put them in the fridge?
  4. realtorterry

    First try at bacon

    Thanks Guys. I'm gonna cold smoke these tonight after work. Hoping to get 4-5 hours of smoke & then another 4-5 tomorrow
  5. realtorterry

    Red Barn Bologna

    I think you should store that freezer in my garage!!! Can't wait to see a sliced pic
  6. realtorterry

    First try at bacon

    I'm planning on a cold smoke with the AMPS for 8-10 hours
  7. image.jpeg

    image.jpeg

    • realtorterry
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    • Album: First try at bacon
  8. First try at bacon

    First try at bacon

  9. realtorterry

    First try at bacon

    Finally got new meat market I our area & they just so happen to carry bellies so I cut one up into three chucks to try differently The first is just black pepper the second is plain & the third is brown sugar & maple Here's the begins Soaked it in pops brine for 14 days. Took it out...
  10. image.jpeg

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    • realtorterry
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    • Album: First try at bacon
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    • realtorterry
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    • Album: First try at bacon
  12. realtorterry

    Another first bacon try

    Wow now I'm wondering, is there any reaction when curing in a adonized stock pot?
  13. realtorterry

    Another first bacon try

    Thanks for the heads up Al, I alway forget about those ziplock bags being so big. After cutting the belly in three it fit perfectly in a large stock pot l, similar to yours in the pick, with a gallon of water & the cure. So I just used that.
  14. Another first bacon try

    Another first bacon try

  15. realtorterry

    Another first bacon try

    Hi guys, i was finally able to get my hands on some pork belly. It's about 5 lbs & I'm going to cut it in three to try a few different flavors. I'm gonna use pops brine with Craig's method " bacon the easy way " I don't have a 5 gallon bucket or the room, what I do have is a large bus tray with...
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    • realtorterry
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    • Album: Another first bacon try
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    • realtorterry
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    • Album: Another first bacon try
  18. image.jpeg

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    • realtorterry
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    • Album: Another first bacon try
  19. realtorterry

    Pastrami on the Smokin-It#3 2016

    Damit man your killing me!!! I need a sliced pic!!!
  20. realtorterry

    Pastrami............Packer or Flat??

    Depending on your time you could just corn a beef brisket? I have used the store bought a lot myself. I use to use only the flat for shape & conformity UNTIL the wife brought home a point. Wow so much better IMHO that is all I use now. So like Al said what was wrong with yours? Maybe we can give...
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