95 lbs of belly done

[chilerelleno]

That's incredibly reasonable....Dang.

 

[motocrash]

Devil Bacon @ $6.66 Lb.:eek:

 

[73saint]

That's a great price. I have a small biz going myself. Can't keep it stocked, and I do it the same (word of mouth), but I sell it by the lb, and for a good bit more.

The bacon looks great, though!

 

[rexster314]

That's a great price. I have a small biz going myself. Can't keep it stocked, and I do it the same (word of mouth), but I sell is by the lb, and for a good bit more.

The bacon looks great, though!

I didn't want to sell by the pound, seems like it would just trickle out. Selling it my way gets the bacon out the door. Costco sells the bacon for 2.39 most of the time, so I'm making a good margin of profit.

 

[exromenyer]

I didn't want to sell by the pound, seems like it would just trickle out. Selling it my way gets the bacon out the door. Costco sells the bacon for 2.39 most of the time, so I'm making a good margin of profit.

If you don't mind me asking, when you use that diggingdogfarm calculator, do you change the PPM? It has a standing number of 156PPM, so just curious. I've grown exhausted trying to figure out my calculations because no two pieces of meat are ever the same weight that I think I am going to switch over to simply using that calculator. I do mostly bacon and am trying BBB for the first time. I also have on hand, Cure #1 so I would like to continue to use that instead of TenderQuick.

Thanks,
Tony

 

[hotelone]

Here's an Excel spread sheet that I stole from somewhere. It's been scanned for any devious macros. You can change any percentages to your liking. I just copy and paste the existing sheet for each new batch of bacon.

 

[rexster314]

If you don't mind me asking, when you use that diggingdogfarm calculator, do you change the PPM? It has a standing number of 156PPM, so just curious. I've grown exhausted trying to figure out my calculations because no two pieces of meat are ever the same weight that I think I am going to switch over to simply using that calculator. I do mostly bacon and am trying BBB for the first time. I also have on hand, Cure #1 so I would like to continue to use that instead of TenderQuick.

Thanks,
Tony

Don't change the ppm number. I've used the same equations for both belly bacon and canadian bacon. BBB might be a little different as the meat is so thick, it will take longer to permeate the meat

 

[hotelone]

Don't change the ppm number.

Yes, don't change the PPM, I dry cure for ten days with both Canadian bacon and bellies and the CB gets fully cured. There's never any remnant of cure besides a little drawn off liquid.

 

[baltic bushman]

95 more in the smokers at the moment.

 

[baltic bushman]

Hi rexster 314,
What was your smoke time?

 

[rexster314]

I use AMAZEN tube smokers, the 18" size, and let them burn themselves out, usually 6 hours. I use two computer fans mounted on duct pipe, placed in the chip holder holes. It keeps the smoke/air circulating at the expense of an hour or two of smoke, but it's the right smoke flavor for me