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  1. hooked on smoke

    Bacon slicer

    By chance, since you don't use it would you be up to selling it? Truthfully, I've tried the knife thing doing jerky, it came out semi okay. Bacon on the other hand i would like a little more consistency. Thanks for your share. I appreciate it.
  2. hooked on smoke

    Help with first time bacon.

    I may have been a bit paranoid. I prepped a couple pounds of top round jerky today and the cure#1 did not look as bad as I thought. Thank you all.
  3. hooked on smoke

    Help with first time bacon.

    I purchased my first batch of cure #1 from Amazon. Should I not rely on the quality they sell? Where would be a good place to purchase my next batch?
  4. hooked on smoke

    Help with first time bacon.

    Dang it, now I'm nervous 😓. I'll have to wait and see.
  5. hooked on smoke

    Help with first time bacon.

    Ahhh, no. Is my bacon ruined??? Dang it!!
  6. hooked on smoke

    Help with first time bacon.

    Mine seams almost moist and clumpy. ??
  7. hooked on smoke

    Help with first time bacon.

    Side question, I've had my cure#1 for a little over a year now. I've stored it in a ziploc or vacuum sealed bag. It seems clumpy . If I remember right, it has been like that since I purchased it. Is there a way to know if it's still okay. 🤔 Hopefully this doesn't come back to bite me after...
  8. hooked on smoke

    General questions about bacon

    I didn't think of not slicing it all. I'll keep that in mind. Thank you.
  9. hooked on smoke

    Help with first time bacon.

    Good to know, thank you. I love this place!
  10. hooked on smoke

    Help with first time bacon.

    You rock, thanks for the help.
  11. hooked on smoke

    Help with first time bacon.

    Cure mixture applied and bagged yesterday evening. Into the fridge they went. I noticed this morning 2 of the 3 bags already have some liquid in them, I'm guessing this is normal? Now, do I flip and message the bags every 2 days? Based on the different thicknesses will I need to pull the...
  12. hooked on smoke

    Help with first time bacon.

    Thanks for getting back so quickly. This is happening!
  13. hooked on smoke

    Help with first time bacon.

    Is someone available to check my math before I do this? Also the belly seams very uneven in thickness. One end looks more like pork shoulder a bit. ?? I ended up portioning the belly into 3 pics. That's the reason for three measurements.
  14. hooked on smoke

    General questions about bacon

    Where did you get the <1/100g scale?
  15. hooked on smoke

    Bacon slicer

    Thanks. This is helpful.
  16. hooked on smoke

    General questions about bacon

    Great post!! I'm going to be doing my first bacon adventure starting tomorrow. Following this one for sure. You are all great. Thanks.
  17. hooked on smoke

    Bacon slicer

    Hi, I'll be starting my first bacon project tomorrow and was wondering if someone out there can recommend a slicer. Nothing too expensive but decent quality that will last. I'm sure there are different features and such. Again I am new at this so I could use all the help I can get. I have not...
  18. hooked on smoke

    Help with first time bacon.

    Good to know. Thanks everyone.
  19. hooked on smoke

    Help with first time bacon.

    Great info. Thank you.
  20. hooked on smoke

    Help with first time bacon.

    Okay, questions, Sugar, is that brown sugar, plain Ole sugar or does it matter? Salt, course kosher or table salt? I already have cure #1. It's a bit over a year old but I keep it vacuum sealed. Would it benefit in any way if the belly is seasoned then vacuum sealed for the 14 days? Thanks...
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