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  1. mdgirlinfl

    Freezing belly

    My local market just received a case of pork belly (I asked them to order a whole belly for me). My question is can I freeze the belly(s) until I am ready to begin curing and smoking without compromising the quality of the finished bacon? Of course I plan to freeze much of the finished, sliced...
  2. mdgirlinfl

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Thanks DoneGotFat. I think I saw in a pic that kinda S shaped pellet tube that even fits on the bottom of my MES30? Sent from my iPhone using Tapatalk
  3. mdgirlinfl

    Third batch of bacon started.

    Wow. I'm envious of that price! Sent from my iPhone using Tapatalk
  4. mdgirlinfl

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Sorry. Newbie question. I have a digital black MES 30. I have the cold smoke feeder attachment that goes in the feed tube. What is AMNPS or AMNS. Sent from my iPhone using Tapatalk
  5. mdgirlinfl

    Third batch of bacon started.

    That is some great looking bacon. I'm waiting for my first batch (4#) to cure. Then smoke. Sent from my iPhone using Tapatalk
  6. mdgirlinfl

    Fall Foiliage

    Nice pics. This is my first autumn living in swfl and missing the stunning colors of my midatlantic native home. Sent from my iPhone using Tapatalk
  7. mdgirlinfl

    New to site need some help

    Substituting bacon grease for butter sounds like a tasty plan that I should try with my next turkey (or even chicken) I use it in my cornbread with delicious results. Why not turkey. Why didn't I think of it. Sent from my iPhone using Tapatalk
  8. mdgirlinfl

    Greetings from SW Florida

    I also found my local supermarket will order belly for me. Meat manager said if I'm buying the whole belly then he can do $2.89#. So that should come in today or tomorrow 128526. Now to find a good poultry source. Sent from my iPhone using Tapatalk
  9. mdgirlinfl

    Greetings from SW Florida

    I started smoking my chicken with applewood and water in the pan. I found the flavor of applewood okay but the texture was Gawd awful. But I have recently used a mix of apple and hickory (and even hickory by itself when apple ran out) and no water. I'm good with the hickory flavor added and by...
  10. mdgirlinfl

    Love Affair with Grilled Yardbirds

    Yard birds are my favorite. Those look great. I season and smoke split birds or even decent sized breasts (bone in and skin on, of course) a couple times a week. Sent from my iPhone using Tapatalk
  11. mdgirlinfl

    Greetings from SW Florida

    Hi Al nice o talk to you. I'm over in Englewood, near Venice. My smoker is electric and not under a cover so smoking was out until the rainy season let up. Costco carried belly until last month and dropped them right before I was ready to buy. Good price too $2.75#.
  12. mdgirlinfl

    Pops Wet Cure: Hickory Bacon

    Ugh! I'm envious! Just as I went to my local Costco to buy pork bellies, they stopped selling them! Now i need to find a good inexpensive supplier. Two local butchers want between 4 and 6 dollars a pound. Costco was $2.75. -Disappointed in SW Florida. ps. Your bacon sounds like it is going...
  13. mdgirlinfl

    DIFFERENT FLAVORS OF BACON

    I'm working on my first attempt at curing bacon ever. But you already have me pondering flavors "out of the box". I'm thinking of adding some ground chipotle into the cure and smoke on one of the next batches with something sweet for balance. Has anyone used apple juice in the wet cure?
  14. mdgirlinfl

    Meat slicer

    YUM. That looks delicious
  15. mdgirlinfl

    Meat slicer

    I'm confused. Are you saying a wet brine is required and a dry cure is insufficient before cold smoking bacon? Because I just began dry curing my first test bellies today. Just four 1 pound pieces. I just don't want to misunderstand. I used the dry cure calculator offered on this forum. -thanks
  16. mdgirlinfl

    Greetings from SW Florida

    Thank you for the warm welcome, Al. I must say I am a bit envious of your 'belly connection'. The Sarasota Costco was carrying belly. But when I finally got set up last week after our move and the rainy season lessened, we headed up to the club and I was disappointed to find NO BELLIES. The...
  17. mdgirlinfl

    Newbie curing and smoking belly bacon

    Many Thanks JJ. I'll be starting them bellies today. I had seen this calculator somewhere before but neglected to save/bookmark its location and couldn't find it again. The upper end of the cold smoke temps may be all I can get here in southwest Florida. I'm using a Masterbuilt electric and I...
  18. mdgirlinfl

    Newbie curing and smoking belly bacon

    Hi, I'm looking to get my bacon on. I have four 1-pound pieces of belly waiting to be cured and smoked. I have cure #1 and some maple sugar and syrup, plus other kitchen items, But I am looking for advice and successful cure recipes. I think I'd like to test a maple, a pepper a standard, and...
  19. mdgirlinfl

    Smoked wing sections

    Thanks hardcookin
  20. mdgirlinfl

    New to site need some help

    Sorry for the late reply. I'm new here. If I am short on time I'd just deep fry the bird. Still dang tasty. I've not smoked a turkey/breast yet. But ver very soon. One as a trial b4 thanksgiving and one for the holiday.
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