Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mark9999

    Greetings from California

    Thanks to all for the very nice welcome.  See you around the forums! Cheers, Mark
  2. mark9999

    Bacon consistency

    Ya know, the long strands of meat kinda rings a bell.  I'll be making some more bacon here shortly, and this time I'll pay closer attention to how it's being sliced. Cheers, Mark
  3. mark9999

    Bacon consistency

    Without belaboring the issue, I just wanted to point out that the chewy bacon in question was actually sliced thinner than the store-bought variety.  The store-bought bacon had about 12 slices/pound whereas my bacon was closer to 20 slices/pound.  I did use an electric slicer, so I don't think...
  4. mark9999

    Bacon consistency

    Thanks for pointing that out.  Do you think that the amount of cure affects the chewiness of the final product?  Cheers, Mark
  5. mark9999

    Greetings from California

    Hi all, Just wanted to stop by and say hi.  I've been smoking for a while now - probably on the order of seven years, but it's kinda like golf - I don't do it often enough to get really good at it...  I'm using a Cookshack electric smoker; one of the nice features it has is the ability to cold...
  6. mark9999

    Bacon consistency

    Hi Pit 4 Brains, Thanks much for the reply.  To answer your questions: I am curing bellies (this time, no skin, but whether the skin was on or not didn't make any difference) using a dry cure.  To be specific, the cure is salt, Prague Powder #1 and honey (the recipe is from Rytek Kutas' book). 
  7. mark9999

    Bacon consistency

    Hi all, I was wondering if someone could explain to me why, when I cook up my bacon, it comes out more chewy than anything else.  Whereas, under identical cooking conditions, this does not occur with store-bought bacon.  I've been using recipes from Rytek Kutas' book as well as the...
Clicky