Recent content by SuperiorBrew

Looks very tasty to me, if you seal it up and let it rest for several days to a couple weeks it will mellow out. Mine usually hits where I like it in 5-7 days.

Haha, looks damn tasty!

I have been paying from $2.79-$2.99 for skin off 3-5 slab cases from my local butcher. I think he gets $3.29 if you take a slab or less. I would think being in the middle of BFE up here ours should be higher than those who are in more populated areas. That stuff will provide you with years of...

Let us know how they turn out and how you like them.

Here is how I do mine I just picked up 3 slabs of belly and some maple sugar, and grade B maple syrup (stronger maple flavor) and am going to do a batch of maple flavored bacon next. https://www.homebrewtalk.com/f172/24-pounds-dry-cured-belly-bacon-pic-heavy-395976/

It's a Stoker WIFI from Rock's BBQ

It never ends does it :)

A VacmasterVP215 chamber sealer.

Picked up 2 corned beef flats, 3.5 & 3.75 lbs. Soaked them in cold water for 30 hours, changing it several times. Rinsed and dried. Oiled with some olive oil and rubbed with: 4 T fresh coarsely ground black pepper 1 T yellow mustard powder 1 T dark brown sugar 1...

Just keep a few packs and keep family and friends in bacon.

I use one of these http://www.amazenproducts.com/SearchResults.asp?Cat=12, it really doesnt matter what you smoke it in, a cardboard box would even work. I use my FEC-120 or SMO55 I have even used my pellet grill.

Fired up the BGE Sunday and made 2 pork butts, MOINKS and a few wings.

Sweet setup!

12 lb - 7.5 oz 11 lb - 9.1 oz lb pork bellies. I buy them with the skin already removed: You will need kosher salt, sugar and cure #1 A.K.A. prague powder, instacure or pink salt. Its easiest to work in grams and I just found the 2nd of the two calculators below and its much simpler...

Sweet machine!