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  1. jeffro510

    2nd try @ bacon

    Thanks for all the helpful info, guys. I really, really appreciate it & I'm looking damn forward to seeing the finished product!
  2. jeffro510

    2nd try @ bacon

    Pops, I really appreciate you taking the time to reply. Could I trouble you with one more question? How would a novice be able to tell between the 10 & 14 days? The 30 day info is hugely helpful, also!
  3. jeffro510

    2nd try @ bacon

    Will do. Thanks again, buddy! ~Jeff
  4. jeffro510

    2nd try @ bacon

    Great! Thanks a bunch for the help!!!
  5. jeffro510

    2nd try @ bacon

    I wonder if that would still hold true since it's not a whole belly and it's such a smaller piece of meat? I guess it's roughly 1/4 the size of a whole belly & pretty thin too. Is it possible to over cure?
  6. 2nd try @ bacon

    2nd try @ bacon

  7. jeffro510

    2nd try @ bacon

    I've read a lot trying to figure out the proper curing time for belly bacon using Pop's brine. In one of the threads I read that 1/4" per day was a safe bet, and that was 1/4" from both directions. So, my understanding is, if you have a 2 1/2" belly, it could be done in 5-6 days. That just...
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  9. jeffro510

    Pellet trouble

    And I'm really wishing I'd have gone with the tube instead of the tray. I have a buddy who uses the dust in the tube and he has no trouble keeping it going.
  10. jeffro510

    Pellet trouble

    I've tried pitmasters choice, oak, maple, apple, pecan and Apple plum. I've had the best luck with the pit masters choice. I mix the apple, maple and Apple plum with oak or pecan. It's pretty much the same story on all of them, but I've had the worst luck with the maple. In the last couple of...
  11. jeffro510

    Stuffed pork loin

    Thanks, fellas!
  12. Stuffed pork loin

    Stuffed pork loin

  13. jeffro510

    Stuffed pork loin

    I was pleased with how this turned out! The loin came packaged in two pieces, so I laid the loin out and seasoned it, stuffed it with cheddar an jalapeños, then I put the two pieces together and wrapped them in a thick cut bacon weave. Smoked at 265 for about two hours using apple wood. It was...
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    image.jpg

    • jeffro510
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    • Album: Stuffed pork loin
  15. jeffro510

    Scrap it and start over?

    I was just looking at pop's brine. That looks like the most fool proof and simple way to cure.
  16. jeffro510

    Scrap it and start over?

    Thanks, Buzzard! I wish we did, but not here in Victoria. I'm stuck with two HEB stores, two Wal Marts and two Mexican meat markets. There are 3 local stores who will sell you pork bellies, but two of those make you buy a case of 3 full bellies and the other will sell you one full size @ 10-13...
  17. jeffro510

    Scrap it and start over?

    Thanks fellas. I appreciate it. I'll toss it. I just wish there was a local place to get smaller portions to practice with. Better believe I won't make this mistake again. Dammit! Thanks again, Jeff
  18. jeffro510

    Scrap it and start over?

    I'm thinking unless I hear something different, I guess I'll go ahead and throw it out and call it a $45.00 lesson learned. That'll teach me to do it right next time...Sad day.
  19. jeffro510

    Scrap it and start over?

    Since late Tuesday night.
  20. jeffro510

    Scrap it and start over?

    Thanks, Bear!
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