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  1. bwinter714

    Cured Belly Bacon Color Question

    I just read this thread, because I was worried about the color of my curing belly. But, I think now that oxidation is most likely the cuprit and not an un-even application of the cure. I mixed the cure with the salt and sugar with a whisk, so I don't think it could get more evenly distributed...
  2. IMG_20120913_181028.jpg

    IMG_20120913_181028.jpg

    • bwinter714
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    • Album: Cured Belly Bacon Color Question
  3. IMG_20120913_181041.jpg

    IMG_20120913_181041.jpg

    • bwinter714
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    • Album: Cured Belly Bacon Color Question
  4. Cured Belly Bacon Color Question

    Cured Belly Bacon Color Question

  5. bwinter714

    How long is belly OK to leave in the danger zone once cured?

    Thanks you two, I just don't take any chances with food safety! I wanted to make sure..... -Brian
  6. bwinter714

    How long is belly OK to leave in the danger zone once cured?

    I ask because last night, after the pellicle formed after the soak, I put everything into my smoker. Outside Temp ~68 degrees. I lit the AMNS, and it had a good cherry on it, like a lit cigar. I put it into the smoker, saw my thin blue smoke, and went inside. In the morning, I went out, and saw...
  7. bwinter714

    Jalapeno or other spicy Bacon

    Hi Todd, I actually just finished making some chipotle & jalapeno bacon. I personally really like the taste, the chipotle taste came out great, and you get that subtle taste of jalapeno. I put 1/4c of tabasco chipotle sauce, and 1/2 minced jalapenos (seeds and all) in with the cure. It was a...
  8. bwinter714

    PID outdoor operation question?

    That's a good idea, so you're using a real PID (proportional integral derivative) for industrial systems? I normally use them to control air valves to keep a constant system pressure during heavy/uncertain load. What is the variable that the PID is changing to keep your process constant? Power...
  9. bwinter714

    My first bacon, have read a lot of posts, but still confused...

    Thanks for the advice, I've read that an ice cube tray works wonders for cheese temperatures, I just have to make sure the deflect the condensation drips from putting the AMNS out! I have an 8-channel RTD card, and RTD's on the way. I'm hooking it up to a PLC, then I'll either monitor the temps...
  10. bwinter714

    My first bacon, have read a lot of posts, but still confused...

    Oh yeah, I love smoked cheese! I think when I had my first slice of smoked gouda I just about wet myself haha. But smoked mozzarella (sp?) and smoked gouda are probably my favorite. I'm lucky to have a great smokehouse about 45 minutes from here, called Oscars Smokehouse, in Warrensburg NY. I...
  11. bwinter714

    Dry Cure but with liquid added?

    Thanks, I haven't been welding that long, even a blind squirrel finds a nut or two once in a while! I was lucky to have some coaching from some welders at work, they liked it when they saw the finished product, told me I could work in the weld shop if I wanted haha. Of course, I got my chops...
  12. bwinter714

    My first bacon, have read a lot of posts, but still confused...

    Cool (no pun intented haha), thanks. I'll check that out. Its getting nice at night here (~55 degrees), so tis the season for cold smoking! I can't wait to get started. I'll check it out, and post pictures when I'm done! -Brian
  13. bwinter714

    My first bacon, have read a lot of posts, but still confused...

    Hi Steve, I posted this on Sunday, and I had a moderator PM me because I asked when it would be posted. He said no one had seen it, so I figured it got lost lol. I posted the same thing (close to it) in the curing forum, and Dave responded, you might want to check that out if you're wondering...
  14. bwinter714

    Dry Cure but with liquid added?

    As you can see, I ran out of tig wire and this was the last thing I had to do before I brought it home :( (I made it at work). So, that's what I get. But, I have some more, and I'm going to borrow the welder and torch. I have to re-do this latch with tig wire, and I am going to torch a hole in...
  15. IMG_20120821_210951.jpg

    IMG_20120821_210951.jpg

    • bwinter714
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    • Album: Dry Cure but with liquid added?
  16. Dry Cure but with liquid added?

    Dry Cure but with liquid added?

  17. bwinter714

    Dry Cure but with liquid added?

    Well thanks Dave, that means a lot coming from someone who is as respected as you are. I've learned a lot from reading your posts. She's my labor of love, it took over a year of actually building it, as I didn't work on it exclusively. I call her "The Perfect 10", because from 10 ft away, she...
  18. bwinter714

    Where Is Russ?

    That was a good one!
  19. bwinter714

    Dry Cure but with liquid added?

    Hi all, I posted a similar question in the smoking bacon forum, but it hasn't been approved by the moderators yet (It had a picture, and I'm a newbie), and it's been a couple of days now so I'll try this without the pictures, and this may be the more appropriate forum for it. Anyway, I've been...
  20. bwinter714

    Hi everyone, not new to smoking, but new here!

    Yeah S2k, I posted a picture of my smoker just like above before I realized about the Roll Call forum (that was my fault). So, I guess I'll just wait and see! I would think that it should be approved before my 10 day cure is up, so I'll know to toss it before I smoke it if the consensus is that...
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