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  1. gibsorz

    My first bacon

    I'll do that in the future, thank you for the suggestion. But it should be noted that just because the USDA allows it, doesn't mean it is safe and just because the USDA does not allow it, does not mean it is unsafe. Like you said it is a matter of knowing what is safe and what is not...
  2. gibsorz

    My first bacon

    Yet I saw "uncured" bacon the other day chalk full of celery juice powder. I also saw unpasteurized milk for sale. These are commercial grocery stores. USDA has their issues. Correct me if I'm wrong but the reason nitrate is not used for commercial bacon is because you can't control it's...
  3. gibsorz

    My first bacon

    That table is accurate, however you should note that it is for sausage only. The amount you use in sausage and on slab meat is different. *just saw your edit so ignore this paragraph* My level is actually a little high, by about 1.4 grams per pound. The MTQ package says 15grams per 500 grams...
  4. gibsorz

    My first bacon

    That is the cure mix I used per pound of meat. I made like 5 pounds regular, 4.5 pounds spicy and 3.5 lbs maple. Also as per my MTQ, it says 15g per pound of meat on the package so I follow that.
  5. New bradley Smoker

    New bradley Smoker

    • gibsorz
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  7. gibsorz

    New bradley Smoker

    I picked up a new bradley 2 rack for a killer deal at my local Target, 99$ New in box. I then got 4 boxes of hickory and 5 boxes of Apple 24 pucks per box) for 40$. That will give 108 hours of smoke application as each puck lasts 30 minutes in this model. It seems just the right side for when it...
  8. My first bacon

    My first bacon

    • gibsorz
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  9. gibsorz

    My first bacon

    Started curing my first bacon today, managed to get a 13lb pork belly, skin on, at cash and carry for under 3$ a pound. Made three separate cures see below, ingredients are per pound of meat. Bacon 1: simple bacon 15g Morton's tender quick 15g dark brown sugar 5g fresh cracked black pepper...
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    image.jpg

    • gibsorz
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    • Album: My first bacon
  11. gibsorz

    My first bbq competition

    James sounds great. Good placing for a first competition cook on the brisket. I can see sauce on chicken and ribs, with a light finisher on pork, kind of playing with a disadvantage in competition without using one. You definitely don't want something overpowering, more like accentuating the...
  12. gibsorz

    Washington state/bellingham pork belly prices

    Bellingham Cash and Carry, 2.64$ a pound!! Can't beat that. Got a 13 pounder rind on.
  13. gibsorz

    Washington state/bellingham pork belly prices

    Thanks guys, I'm headed down on Wednesday, I am going to try my usual targets, cash&carry, and Foodsaver. If neither of those work out I'll be headed to the asian market in bellingham. I am thinking foodsaver might actually carry it in Blaine because of the very high volumes of Asian cross...
  14. gibsorz

    Swiss sausage for potato soup help

    Nope definitely not landjager. Although I love it too!! the other family in their small Ontario town made that, they king of did a meat trade program. That is more of a cold eating pepperette, this one we would cook full sausages in the soup to give it some moisture. Although I will definitely...
  15. gibsorz

    Swiss sausage for potato soup help

    I don't have much to go on, but darnit I need help. When I was a kid, my mothers family who were from Switzerland used to make the most amazing sausage for their potato soup. It was all pork, of that I am sure, but it was very dry and probably quite a simple recipe. There were no fancy spices...
  16. gibsorz

    Hello from Newfoundland

    On my phone if is just on the page here when you are in a thread at the bottom. Also if you go into the menu and select "smokers & more" it shows you all sorts of smokers with different styles.
  17. gibsorz

    Hello from Newfoundland

    Robbie, Welcome my friend. To give you a good starting point you can look at the top products here. The weber smokey mountain style smoker is as fool proof as it gets for a charcoal smoker. I have used it in winter outdoorsin Quebec down to -30 with success. I just threw a hot water tank...
  18. gibsorz

    Washington state/bellingham pork belly prices

    Looking for input on current prices in washington for pork belly to cure and make bacon from. As I posted on another thread, it is 6$ a pound with skin on and 7$ a pound skin off. I go down to bellingham for my large grocery runs but did not see pork belly at the bellingham cash and carry last...
  19. gibsorz

    Bacon Questions/concerns

    Wow talking about bacon prices makes me jealous. In Vancouver, canada, our belly price was 5.99 when I went the other day. That is a pound, not kilo!!! Raw, uncured, belly. The cheapest, walmart brand flimsy slimy bacon is 5$ a pound.
  20. gibsorz

    Curing and cold smoking

    If you want to feed people who are allergic to curing salts or afraid of big bad scary nitrites, but you want to feed them cured items such as sausages and ham, you can try using celery juice powder. It has loads of naturally occurring nitrates which act as a preservative. What kind of ratio...
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