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  1. OregonRich

    I ruined a batch of bacon and suspect a bozo move on my part. Any thoughts?

    Thanks for all your input. I appreciate it.
  2. OregonRich

    I ruined a batch of bacon and suspect a bozo move on my part. Any thoughts?

    Thanks for the reply. I just checked the fridge that I use (it's in the garage) and the temp is at 35. I tossed another thermometer in it to see if that one reads at the same temp. As far as meat quality, both the BB and BBB were well before their sell/freeze by dates (at least a week, maybe...
  3. OregonRich

    I ruined a batch of bacon and suspect a bozo move on my part. Any thoughts?

    Thanks for the reply. I'll look in to the sodium erythorbate.
  4. OregonRich

    I ruined a batch of bacon and suspect a bozo move on my part. Any thoughts?

    Thanks for the reply. They were definitely cured properly as far as correct amounts of cure and curing times (I think it was 9-10 days on the belly and 12 days on the BBB) and smoking was at 155 - 165 for 4 hours (low smoke setting on my smoker), then dialing it up to 200 until the IT was 145...
  5. OregonRich

    I ruined a batch of bacon and suspect a bozo move on my part. Any thoughts?

    I discovered this site not long ago and have found it to be a wealth of information and a great place spend some time. This is my first post, but I’ve asked a few private questions and have appreciated those helpful responses. This go round, I’m hoping to get your thoughts on how I ruined my...
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