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  • #61
    Originally posted by Richtee View Post

    I’ll see if I can correct the pix. Grrr.. Suck it Bucket!
    I feel your pain Rich....I feel your pain
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    Smoked-Meat certified Sausagehead

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    • #62
      Originally posted by Hoser View Post
      I feel your pain Rich....I feel your pain
      Heh.. OK- pix are back in all their blurry glory
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #63
        They look A-OK to my eyes. I will be trying your dry cure method in the near future.

        In the past I have been going with a wet cure which included sodium erythorbate as that aids in getting the nitrite and salt deeper into the muscle for a safe results. I am definitely all in for a method that keeps the sodium levels to a minimum but will still yield a solid product.
        ==============

        Drinking is like playing golf... you'd best be prepared to play every club in your bag.

        Steve the Bartender


        There are no bad briskets... only poorly executed ones.

        Steve the Food Man



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