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  1. mdgirlinfl

    Buckboard bacon on the smoker

    I think I'll try a dry cure bbb next based on your experience. Did you post your cure?
  2. mdgirlinfl

    Buckboard bacon on the smoker

    Great info bladeguy. Thanks for sharing. I'm new to makin bacon and am on my third go at belly. Hoping to try buckboard (if for no other reason it is a cheaper cut here)
  3. mdgirlinfl

    First attempt at Pig Candy

    Would making on silicone mats work (with easier cleanup)?
  4. mdgirlinfl

    Seasoning after curing and before smoking

    Nice looking bacon. I'm about to take some out of pops brine, smoking on my MES. Hoping to have great bacon soon.
  5. mdgirlinfl

    2nd Batch

    I have been looking at the amazen tray. I may be pulling the trigger on one soon. I see a deal on Amazon $29 for the tray and a bag of PC pellets. Is there other better deals out there?
  6. mdgirlinfl

    First time dry cure porkbelly

    Nice looking bacon. I like the meat to fat ratio, too.
  7. mdgirlinfl

    Pops brine cure question

    I definitely want to try the dry cure once I have a scale that weighs fractional grams. My current scales start at 2grams and don't do fractional grams. I really have no issue weighing ingredients as long as I trust the scale. For now I'm giving pops brine another go. I increased the salt to...
  8. Pops brine cure question

    Pops brine cure question

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    image.jpeg

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  10. mdgirlinfl

    2nd Batch

    I haven't seen cobb anywhere I pick up my wood chips. I'm assuming this is a stick burner kind of thing. I'm working on a MES
  11. mdgirlinfl

    Maryland Here

    Hi Chris. I'm a Marylander but recently moved south. Welcome.
  12. mdgirlinfl

    Fall Foiliage

    Thanks for sharing your autumn colors. I was born and raised in Maryland. Autumn has always been my favorite season. But we moved to Florida in June and I really miss those few weeks in autumn. Maybe next year we will take a vacation back north for the show. But winter here is so darn nice...
  13. mdgirlinfl

    Pops brine cure question

    Thanks Dan. I always use measuring spoons. I was just confused by the unlikely measurement of "heaping". I guess I am overly cautious about pink salt1. I plan to try the brine again, but increasing the salt to the higher end he has in the recipe. If I have an accurate method of measuring the...
  14. mdgirlinfl

    Pops brine cure question

    Thank you for the reassurance! If you have a link to the scale you are referencing, I'd be grateful. Both of mine do not do that small of a measurement. I'm not yet sold on pops brine. I'm going to try it with the higher salt and see if I like it anymore. I will definitely try the dry cure as...
  15. mdgirlinfl

    Pops brine cure question

    Okay, I cured a piece of belly using pops brine but when I measured the cure #1 i used a LEVEL Tablespoon, measuring spoon.The way I have always measured ingredients by volume.  I just realized that Pop's is calling for a HEAPING tablespoon.  Now I am confused.  I am a baker by training and we...
  16. mdgirlinfl

    Cure for cold smoked bacon - Cure #1 or #2?

    Pepperoni and salami seems a great place to start 128523
  17. mdgirlinfl

    please avoid this

    I sure hope you are well on the mend and it is the best darned bacon ever tasted!
  18. mdgirlinfl

    New member from Maryland

    Hello Ken. I was born and raised in Maryland (50 years). I only just moved out of state in July.
  19. mdgirlinfl

    G'day from Melbourne, Australia

    Hello Grace!
  20. mdgirlinfl

    First go at Pop's Brine

    Thanks. I'm a bit insecure and a worrier until I have some successes. (Then I'm probably over confidant) ha ha.
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