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  1. dandl93

    1st time with Pops Brine fantasticQ/view

    Since I moved to this country over 12 years ago from the USA there was very few things I missed or could live with out.A few things like Wrangler jeans and books written in english I could get shipped in also my FORD pickup.But Bacon And Ham not possible to import.Now I am happy. Dan
  2. dandl93

    1st time with Pops Brine fantasticQ/view

    This country is changing for the better in so many ways.I am helping by getting them to eat Bacon hahahahahahaha Dan 
  3. dandl93

    1st time with Pops Brine fantasticQ/view

    I went in the middle on the salt 1/2 cup.Also the brown sugar here is actually raw un processed sugar not as sweet as USA brown sugar. Dan
  4. 1st time with Pops Brine fantasticQ/view

    1st time with Pops Brine fantasticQ/view

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  5. dandl93

    1st time with Pops Brine fantasticQ/view

    I came on this site to learn how to make Bacon and Ham.I learned how to make my Smoker and Brine my Bacon and Ham on this forum.I am very happy with my first try and so is all my friends and family.Yes I have along ways to go for perfection but even at this stage I am in heaven.You have to...
  6. IMG_0944.JPG

    IMG_0944.JPG

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    • Album: 1st time with Pops Brine fantasticQ/view
  7. dandl93

    Pops6927's Wet Curing Brine

    I just finished some Bellie Bacon and Back Bacon this month.I went with the 1/2 cup of salt and 14 days in Pops brine on the Bellie Bacon and 15 days on the Back Bacon.I was very happy it all turned out great. Dan
  8. dandl93

    Pops6927's Wet Curing Brine

    Why would you not want to just make it fresh when you are ready to use it? I just finished making my first approx 40lbs of Bellie Bacon/Back Bacon and a Bone in leg Ham in POPs Brine.It was easy and fast to mix up the Brine all at the same time as preparing the meat. Thanks POPS for a great...
  9. dandl93

    Here's my bacon

    Dont wait on the slicer I just finished my first 12lbs of Bacon cutting with a knife like we did on the ranch.I will buy a slicer some day when I find one but until then I am eating some great Bacon.I will post some qview in a few days. Rexster314  great looking Bacon 
  10. dandl93

    WBS build issue - loose stave pieces in the lid

    It does not say where you live or if the barrel is Oak? I would say it probally is Oak and it can not take low humidity.You will need to use a water pan on your cooks and keep some water on the outside off and on when not smoking and being stored. Dan
  11. dandl93

    smoked zucinni

    Split in half Skin side down brush with EVOO and SP.I smoke it and grill it year around.My wife also makes Zucunni bread.We keep it in the garden year around. Dan 
  12. dandl93

    SMF Members/Groups Threads

    I learned something new yesterday reading a thread.When I went to post a comment I needed to join the group so I passed.Since I am fairly new to SMF I read many of the groups threads like the wine group and the Brit/England group.I know nothing about wine or do I drink wine neither am I a Brit...
  13. dandl93

    smokin in Paraguay...

    Mateo good luck and have fun.As the crow flies you really are not that far from me.Also the barriers of getting anything done outside of the local culture is always a fun test jajajajajajajajajaja Dan[/IMG]
  14. dandl93

    Assado ,beef ribs Argentinean style

    Just about all of are ribs, pork and beef are cut that way here.There is so many rib dishes here even a beef rib and potato soup for breakfast . Dan
  15. dandl93

    Thermapen? Not an option... recommendation on cheaper instant read thermometers

    I bought the Maverick Pro Temp PT100.It works great also alot cheaper then the Thermapen.I know it is not under $40 but well worth every penny I did pay.I use and depend on my Pro Temp more then any of my other temps..ET733 and Tel Trus I only use for my smoker temps.The Pro Temp I use for the...
  16. dandl93

    first time build 250 gallon propane tank

    Coming along great Dan
  17. dandl93

    Possible old meat

    Did you stick it in the freezer before the use date? If you did it is fine.Thaw it out at least a day earlier than you will smoke it.If it smells good it should be ok to smoke. Dan
  18. dandl93

    Hi all from Italy

    Hello Antonio good to see another international poster. Dan 
  19. dandl93

    if offset smokers are meant to be wood burners, why do we still use charcoal??

    It would be good to stick them all together  it could turn into a decent thread hahahaha I started on this one so will stay here  Dan
  20. dandl93

    if offset smokers are meant to be wood burners, why do we still use charcoal??

    First off my smoker is 100% stick burner.I wish there was a stick burner group on this forum. My idea to your question is most use charcoal because of where they live no abundance of good wood.Charcoal is cheaper and easier to use.. Dan 
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