Bacon Salty
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop this looks great.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
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That bacon looks great
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop Looking good. You are really becoming “Bacon Wizard!”
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop Awesome looking end product. Hey, don’t complain about the weather. 91* on Wednesday. Dropped 62* and 7" of snow on Friday!
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PapaSop Looking good. You are really becoming “Bacon Wizard!”
Bob Stehlik PapaSop He’s the BACONATOR!
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop Those look good & ready. I wish I could get some bellies like that around here. Heck, Id just like to get some bellies.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop thanks you for helping me decide what I want for dinner. Ribs it is!
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop your just showing off now.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop now that looks tasty
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop
Really happy to hear that you got this nailed down.
It feels pretty good to be in control of the finished product.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
-
Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop I’ll take a package of that deliciousness!
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop Looks awesome.
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Wholey Carp!
I’ve started to read maybe a quarter or a third of this thread.
I’ve done over 55 pounds of Duroc pork bellies starting in January of this year in a wet (not injected ) cure and I’ve not had a single bad comment, on the contrary quite the opposite.
I now have 2 whole Berkshires bellies and 1 and a half Duroc pork bellies in a brine now.I always wanted to do a dry bring bacon, BUT AFTER READING THIS early on for a bit, I think I’ll stick to my tried and true !
Denny O Nothing wrong with staying with what works and you like. I have not made bacon yet but is on my to do list and I read a lot of posts that have trouble with the salt content.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with? -
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with?cdavis said in Bacon Salty:
PapaSop that bacon looks great. Ribs look pretty darn good also
. What salt%did you go with?Using the Digging Dog farm calculator. It’s default setting for salt is 2%. Prior batch I used 1.75%. Went down to 1.5% on this one. About perfect for me.
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