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  1. johnthemc

    NEPA Coal Region Soupy Sausage

    Wow! Following and can't wait for more!
  2. johnthemc

    Vension/pork Snack sticks using Morton Tender Quick

    10LBS patch. Would you have a recipe?
  3. johnthemc

    Vension/pork Snack sticks using Morton Tender Quick

    Hello, I would like to make Venison/Pork snack sticks and use Morton's Tender Quick for the first time. The Venison was already mixed with Pork at 90/10 and I am going to add a little more Pork to make it 80/20. Any help would be appreciated. Thank you in advance. John
  4. johnthemc

    First Pork Belly Bacon

    Update and pics of end result. Fried a sample turned out great but a little salty. Next batch I will try soaking for a hour before. Thanks for the help everyone.
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    FullSizeRender.jpg

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  7. johnthemc

    First Pork Belly Bacon

    Ok and thank you. I was only going to let it dry 1 day! I am so happy I posted today! Thank you again.
  8. johnthemc

    First Pork Belly Bacon

    I let bacon cure for 2 weeks as suggested by DaveOmak and c farmer. Tomorrow will rinse and air dry(wife during the day while at work) and going to smoke over night. Will post pics as I go. Thank you.
  9. First Pork Belly Bacon

    First Pork Belly Bacon

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    first belly Bacon.jpg

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    Belly Bacon.jpg

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  12. johnthemc

    First Pork Belly Bacon

    Thank you
  13. johnthemc

    First Pork Belly Bacon

    Thank you both for replying and I will post on end result.
  14. johnthemc

    First Pork Belly Bacon

    Hello All; I am asking for some advice. Bought 10.75lbs pork belly yesterday. I removed the skin, square it off and cut into 3 pcs.  I made a rub of the following; 2 1/8 tsp.- pink "Internal Curing Salt" from Pittsburgh Spice And Seasoning Co. Sea Salt @ .25 oz per pound(2.75 oz) Brown Sugar...
  15. johnthemc

    Cedar smokehouse construction

    Following this because I am planning a back yard build also.
  16. johnthemc

    Cedar smokehouse construction

    I would like to know the same amharcourt!
  17. johnthemc

    Advice on Kielbasa

    Yes cure #1 and thank you DS for the advice. oing to start now.
  18. johnthemc

    Advice on Kielbasa

    I want to smoke a deer meat and pork kielbasa and I need advice. I have them ready to hot smoke in a master forge smoker and I don't know how long and at what temps. I read a lot on this forum and a lot a people said IT at 150 but I thought it was 160 for pork? Can anyone guide me with this, I...
  19. johnthemc

    Cedar smokehouse construction

    Nick, Just one question, for cold smoking you originally said you were going to handle that with dampeners. How did you install and how are they working for you? This thing is the greatest I've seen! I've been trying to gather ideas for some time in order to build my own, but your is the VERY...
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