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IngredientsCoarse kosher salt - 3%Sugar - 2%Ground Hatch chiles - 1%Granulated garlic - 0.5%Granulated onion - 0.5%Ground cumin - 0.5%Coarse black pepper - 0.5%Cure #1 - 0.25%How to use this recipe...All those percentages above are a percentage of the weight of the pork belly that is being cured for bacon. I work in grams because it is more precise than ounces.I take the pork belly and cut it into smaller pieces for easier handling. Then you weigh a piece of your pork belly and use that to figure amounts for ingredients. For example: if your piece of belly weighs 1000 grams, 3% of 1000 grams is 30 grams, so you would use 30 grams of kosher salt for that piece of belly. See how that works?Mix a separate batch of cure for each piece of belly. rub all the cure into the piece of belly, then place it into a vacuum bag with all the cure and vacuum pack it. You can use ziplocs as well, just make sure to put it into a pan in case of leakage. The cure will draw moisture out of the meat. When it is all packed, it goes in the refrigerator for 10-14 days. After that I cold smoke it. During the winter, when temps stay below 40 degrees, I smoke it for 12-24 hours. During the summer, I cold smoke it for no longer than 3 hours. In any case, do not let the internal temp of the meat go over 130 degrees, or you will start rendering the fat out of it. After smoking, it gets repacked and goes back in the refrigerator for seven days before slicing and repacking.
Quote from: ssb73q on July 27, 2019, 10:08:08 AMHi mazo, why didn't you put those firearms up for sale in the Buy Sell, or Trade section of this message board?Regards,RichardThis
Hi mazo, why didn't you put those firearms up for sale in the Buy Sell, or Trade section of this message board?Regards,Richard
Hi mazo, why didn't you put those firearms up for sale in the Buy Sell, or Trade section of this message board?Regards, Richard
Good day at work today. They finally fired our biggest problem employee. The guy is the boss' nephew (literally). For the last couple months, he's been srhowing up for the morning line out then vanishing for the whole day. Sometimes we didn't see him till the next day. Several people said he was going home during the day and coming back to clock out. This morning the boss's boss showed up and escorted the guy off site. His uncle (my boss) had to clean out his stuff and take it to him.
I have a dilemma. I have a bit of bacon stuck in my teeth. On one hand, it's annoying. On the other, I can still taste bacon. Not sure what to do. Is this what they call a first world problem?