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  1. sabatour

    19lbs of belly in progress

    Will be interesting to see how the cold smoke works out in that temp - I am in Arkansas and at this point with the rain and temp pretty much conceded to wait until fall to cold smoke anything else.  Also does the cure work well in a vacuum seal? 
  2. sabatour

    Bacon Cure Sanity Check

    As always thanks for the great responses guys! Well looks like I will get it out of the brine and bags and prep them for some smoke this weekend. Will make sure I snap some pics of the process and post them here to this thread.
  3. sabatour

    Bacon Cure Sanity Check

    So each belly has now been in the fridge for 9 days (started at 41 degrees by accident but got it down to 37 on day 2). Each one in its own 2 gallon zip lock bag.  I added two tablespoons of Worcestershire sauce and one tablespoon of water to help keep things moist.   I have been rubbing and...
  4. sabatour

    Bacon Cure Sanity Check

    Awesome and thanks for the fast response guys! 
  5. sabatour

    Bacon Cure Sanity Check

    So I just got done processing 20 lbs of pork belly yesterday. They were cut into chunks that weighed between 4 1/2 lbs to a little over 5. I have a scale that tells me the kg/g weight and I used one of the online calcs ( http://www.diggingdogfarm.com/page2.html ) to get the right weight to...
  6. sabatour

    Bacon rub question

    So there is a place I used to mail order bacon from that I think has shut down. Best bacon ever - hands down IMO. Anyway, the package they shipped it in listed anchovy as part of the ingredients of the rub. Does anyone have a rub that has anchovy in the recipe or even heard of that?
  7. sabatour

    New build question(s)

    Thanks for the response Dave. I know its a lot of personal preference I was just trying to find out if most folks were good with pellets for flavor or if it was not as good I would have figured out a semi temp way to cold smoke but still use logs.
  8. sabatour

    New build question(s)

    Hey guys - first off great community! So when the weather gets a little warmer out I plan on starting a cedar smokehouse build. I want this to be a cold smoker. The problem I have is I am not sure I want to make something as permanent as some of the builds folks on here have done. By that I...
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