x2That's some mighty fine looking stuff !!! I gotta give that a try.
Yeah Gary, I know it looks a bit suspicious. Tracey live in a home with 4 women and I'm usually just here with my wife. Sometimes everyone just needs a break, so Tracey and I just hang out in my garage and tell lies.I am beginning to worry about you guys spending so much time togetherbut if you keep making such great looking grub I guess it is OK LOL
We used the standard 1 teaspoon per 5 pounds. Guess I didn't post the recipe. One of the photos shows the ingredients, just not the quantities. I'll dig that out later and post it for you.Nice! Love the color on those cut in half. Did I miss the recipe? How much of the #1 did you use per pound? If you don't mind?
Thanks Paul, it's going pretty fast.Keith that looks awesome... bet it won't last long...
Yup - you got it, Keith. Both the pepper and Mad Hunky added by Keith after the cure are both VERY GOOD!I'll post this for now, but I have to check with Tracey on the exact procedure since he had the recipe and wrote it down for me. These measurements are per 5 pounds of meat except the cure #1 which is 1 teaspoon per 5 pounds. The recipe calls for 3/4 teaspoon Kosher salt, 1 tablespoon brown sugar, 1 tablespoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder plus the 1 teaspoon of cure #1 per 5 pounds of meat. If there is any difference, I will edit the post after I speak to Tracey. The was no heat applied to the smoker. I simply loaded up the Amaze-n-smoker with hickory dust and ran it for about 9 hours. It came out perfect.
Come'on - IT'S ME, BC!!That looks totally Awesome already, Keith!!!!
That's why I don't understand why everybody doesn't do "fry-tests" !!!!
Can't wait to see the final color & slices!!!!
Tracey Who?
Bear
Hey Todd, the smoke was fairly light, but you can still taste it. If I get things too smoky, my wife can't eat it so I hold back. I'll have to order some apple dust to try next time.Great Looking BBB Keith!
Did you get enough smoke?
I like about 6 1/2 hours of apple wood smoke on my bacon.
Todd
I'll post this for now, but I have to check with Tracey on the exact procedure since he had the recipe and wrote it down for me. These measurements are per 5 pounds of meat except the cure #1 which is 1 teaspoon per 5 pounds. The recipe calls for 3/4 teaspoon Kosher salt, 1 tablespoon brown sugar, 1 tablespoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder plus the 1 teaspoon of cure #1 per 5 pounds of meat. If there is any difference, I will edit the post after I speak to Tracey. The was no heat applied to the smoker. I simply loaded up the Amaze-n-smoker with hickory dust and ran it for about 9 hours. It came out perfect.
In the frig for 10 days? turning every day?
Sorry, I missed that part. We actually vacuum sealed these and left them in the fridge for 14 days. This is way longer than necessary for the thickness, but it's just the way time worked out. I did turn them over every day or so.