Dave in AZ Noth’in but luv’in goodness right there!

HerbcoFood Love roasted bone-in pork loin!

Happy 4th of July everyone!
We are home of the free,
Because of the Brave!!

Peanut oil here. I double filter it for reuse till the color starts to darken past my liking.

I drink coffee all day long till I switch to soda during the dinner hour.

GWG8541 A standard summer goodness!
Planted my maders very late and just now have blooms. We will be lucky to have maders to eat before the first frost! (Half joking other half not)

processhead There is a whole lotta YUM in those!

rugerbear There you go! Winner, Winner!

John Belvedere said in Dave's Multi Bacon smoke:

That’s some fine looking bacon. I also like the the detailed write up. What time is breakfast?

hey, Hey, HEY! Get back in line now!! I was here first!!

I think the airflow also may be the culprit to the color. BUT taste IS what is important.

Ya may eat with yer eyes first but “My Tongue is Da Judge!”

Thanks my friend, for clarifying, yes I am confused.
You made a brine soulation of 3% and put the bellies in a wessel (thanks star trek) let them set for days to a couple of weeks? Then smoked.

Pops, daveomak and bearcarver was instrumental to my bacon method! I’m hoping that Jonathan will be a boosting aid to take me over the top once again in my endeavor.

LOL!! I’m going to try to stay tight on this thread! Me tinks it is just starting to get really good!

Dave in AZ Got a question fer ya,
Bellies laid flat, horizontal. Do you see a color difference on the top vs bottom side or even maybe a flavor differance top of the belly vs the bottom where the smoke is kissing it harder??

I understand a reason to do so is space and the cabinet will accept more meat. Just wondering about hanging.

In your last post I’m confused (go figure! ) in one breath you said,
" I am very happy with the smoke flavor and overall bacon flavor, at least for the butt, and wouldn’t change my recipe or using an Equilibrium cure to target and achieve that salt level."

Then just later you say,
“No soaking was required, and I didn’t have to soak and test for saltiness, or worry it would get too salty from a long cure while it waited on loins to cure… so I’m super happy with the Equilibrium method and really recommend it’s ease and results.”

I’m a little thick headed, (hat size over 8-1/8" now that’s a melon!) The way I’m interpreting your comments are contradicting. Is my second adultbeverage getting to me??

I’m all ears Chef, just very interested in the bacon!

Jonathon Thanks, I found it on the other thread after I said this. Mine are ordered Friday, last week.

EDaniels Is your seasoning mix homemade or store box kit?
Unless you are stuffing there is little to no water that I would add either.

Stuffing is an ounce or more per pound of meat.

Jamieson22 Off subject here
What do you think of your AS/S feature in your vehicle?
We are going to be car shopping

Jamieson22 said in Pre order Preamble:

Was down in Florida escaping the summer heat of Illinois for a bit. Just back and ordered!

What about the “Summer Heat” in Florida??

Denny O said in Cheese thru a grinder:

Momma no like? OR, Momma wants it all?

Ouch! No Like?!

Momma no like? OR, Momma wants it all?

Keep me posted! Sounds really tasty!

My 2 are ordered, Thanks!