BACON (Extra Smoky)

[bobrap]

Disregard...started a new thread.

 

[Bearcarver]

 
Disregard...started a new thread.

PM Sent.

Bear

 

[remsr]

Bear, this is how a lot of your step by step instructions post for me. I'd it me or you?

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• remsr
• May 11, 2016

 

[Bearcarver]

Bear, this is how a lot of your step by step instructions post for me. I'd it me or you?

I certainly hope it's just you. I never saw anything like that before.

Must be something at your end, or a clash between yours & mine.

I use a Mac, but once it's on the forum, that probably doesn't matter.

You should consult a Computer Geek.

Bear

 

[remsr]

I think that's just the way it appears on my iPhone. It opened just fine on my desk top And my lap top computers.

 

[Bearcarver]

I think that's just the way it appears on my iPhone. It opened just fine on my desk top And my lap top computers.

That's good !! 

Thanks for letting me know.

Bear

 

[larigot]

Awesome post and great photos -- thanks!

 

[Bearcarver]

 
Awesome post and great photos -- thanks!

Thank You Much!!

Bear

 

[torp3t3d0]

Did my first "dry cure" using the Bearcarver method....cured in the frog for 5 days and froze for 3 hours before slicing.......(first attempt made salt pork that was so bad I threw out).....this is great tasting....used maple sugar to give it a maple flavor that my grandkids love.....thanks Bear for the help.

pete (torpedo)

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• torp3t3d0
• May 13, 2016

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• torp3t3d0
• May 13, 2016

Made with COSTCO bellies at $2,59 a pound

 

[Bearcarver]

Looks Real Tasty, Pete!!

Glad you like it ! 

Bear

 

[karen abbott]

WOW, WOW, WOW! You make my mouth water!  I going to try this one this weekend!

 

[Bearcarver]

 
WOW, WOW, WOW! You make my mouth water!  I going to try this one this weekend!

Great---Just follow that Step by Step, and PM me if you have a question, so I don't miss the question. I always check my PMs first when I get on.

Bear

 

[karen abbott]

I love and need step by step!   THANKS!

 

[Bearcarver]

 
I love and need step by step!   THANKS!

That's Great, Karen!!

Here's a whole bunch of those Step by Steps----Take your Pick:

Just click on "Bear's Step by Steps".

Bear

 

[gearjammer]

Hey Mr. Bear, I did it just the way you laid it out.

Absolutely great, Thank You.

Points to you, Sir.

  Ed 

 

[Bearcarver]

 
Hey Mr. Bear, I did it just the way you laid it out.

Absolutely great, Thank You.

Points to you, Sir.

  Ed 

Thank You Ed !!!

I'm real Glad you like it !!

And Thanks for the Points!!

Bear

 

[dnvrdv]

So my wife went out and bought a MES 30 and I started thinking, "I remember a Bacon recipe that seemed real easy if we had a MES". 5 years later and people are still commenting so I figure this is a great way to do my first batch of Bacon.  Easy enough to get into the fridge.  Now the hard part.  WAITING.

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• dnvrdv
• Dec 10, 2016

 

[Bearcarver]

 
So my wife went out and bought a MES 30 and I started thinking, "I remember a Bacon recipe that seemed real easy if we had a MES". 5 years later and people are still commenting so I figure this is a great way to do my first batch of Bacon.  Easy enough to get into the fridge.  Now the hard part.  WAITING.

LOL---Yeah it can be hard to wait, but you'll get there.

The wait doesn't bother me near as much as my first 5 or 6 Bacon Smokes.

Hang In There!

Bear

 

[dnvrdv]

The taste test was awesome.  Off to the smoker! Thanks Bearcarver.

 

[remsr]

That does it next bacon I do will be Bears dry cure with TQ. I think maple sugar would be a nice touch too. If it taste like it looks, I'm in.

Randy,