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  1. Pit pixie

    First time using Prague Powder #1

    The butt was not for bacon hunny, I used that for pulled pork... Thats my low and slow bacon slab. Going to be slicing today and frying off. I'll post this evening
  2. Pit pixie

    3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker

    I am in for the finish. The dark colour on the maple one looks divine.
  3. Pit pixie

    Smokehouse Ham Steaks

    My mouth is watering!! They look amazing 👏 😍
  4. Pit pixie

    First time using Prague Powder #1

    The smaller piece of belly is for dinner today along with the butt which I am hoping to pull later (pulled pork). The belly I am going to turn into slices and finish off over the hot ash to crisp up extra. The larger piece is going to be my bacon for the month
  5. Pit pixie

    First time using Prague Powder #1

    How did it go?
  6. Pit pixie

    First time using Prague Powder #1

    I decided to smoke it tomorrow as I am doing a butt and asked my little brother round for dinner tomorrow. Thought I would use half of it dinner and the rest for bacon 👩🏼‍🍳
  7. Pit pixie

    First time using Prague Powder #1

    Ok so my bacon has been sat for 7 days and it looks alright, I am leaving for 24 hours before smoking tomorrow.
  8. Pit pixie

    First time using Prague Powder #1

    I did wonder that, as I added them up and then they match. Thank you so much
  9. Pit pixie

    End dates and curing

    So after the curing period, I am doing 7 days, it should last at lest a month to 6 weeks if kept as one slab. I will be smoking it after the cure would this help with the life of the meat past the appx 6weeks you have said about?
  10. Pit pixie

    First time using Prague Powder #1

    I have looked at both the excel sheet and the diggdogfarm link and I am getting two different weights for the salt to use. I am confused as the is a 10gram difference. Pic below
  11. Pit pixie

    End dates and curing

    Hi everyone, I am curing some bacon today. This is probably a silly question. My belly pork has a shelf life of August 9th on it. Today is the 5th if Iam curing the belly to smoke for bacon, does the shelf life make any difference? Also how much longer does the meat last after the curing &...
  12. Pit pixie

    Bodacious Bones Throwdown: And The Winners Are......

    Congratulations to you all!!! You all worked so hard and done such amazing jobs xxxx
  13. Pit pixie

    First bacon attempt

    it looks amazing!!! will done mate :)
  14. Pit pixie

    Big Birthday Smoke

    Tha k you so much guys
  15. Pit pixie

    Big Birthday Smoke

    Everyone tucked in!! It was a good cook and its 2.30am I think its bed time for 48 hours 😊 Thank you all so much for you birthday wishes....you are all so amazing and lovely. Bless ull xxx
  16. Pit pixie

    Big Birthday Smoke

    So this is where I am at.... Pork and beef are wrapped and tucked up in my oven.... People will be here soon. Its 4.15pm here sun is out....
  17. Pit pixie

    Big Birthday Smoke

    So my little beef is now wrapped the belly is not far off needing to be pulled and wrapped. What do you think?
  18. Pit pixie

    First bacon attempt

    Looks good so far, I am in to see the final product. 😀
  19. Pit pixie

    New to injection

    New thread with INJECTION photos in my thread called big birthday smoke....come check it out.....I post as the cook goes
  20. Pit pixie

    Big Birthday Smoke

    Ok so I took this when I put the beef on and pork loin. They have been on for about two hours now at 120°c the belly has been been on for about 4.5 hours now.
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