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Ok - I have been following from the start so get that. So I won't comment further in that regard.

I might be wrong but there seems to be a dependance on TQ availability for this thread. Bacon Made Easy should not be dependent on ability to find or get TQ - IMHO. You can do Bacon Made easy using TQ, #1 Pink Salt, or just plain kosher salt frankly. But don't want to get off the thread. All...

Hey tjkoko - can you provide some detail? When did it "turn"? During/after curing? After smoking? After finished?

IMHO as long as you follow the ratio and turn every day you will be fine. I've made this several times. The amount of liquid depends on the source/type of belly. The belly from the pastured pigs I used last time did not give up nearly as much water but was fine. The commercial belly from local...

VERY late reply to my own post. I did end up doing the rotiss - results were fantastic. Have to add that having a Sous Vide Pro and a tank has changed my life - but that's another topic :-)

Always good to have notes on regional tradition - thanks for posting. I definitely get the "sausage on the side" though and how it can change up the authentic dish. Either way I'm eating it and like this recipe :-) In general, not to associate directly to "authentic N.O. red beans and rice" I...

In my run I had almost no liquid really. I think it's because it was from a heritage resource. Nothing get's pumped with water during processing. They basically trap the pigs running around in the woods and take them to a abattoir (SP?) which is a small plant who kills the pig for them then does...

Go get it done Sheila, you won't regret it. I've been holding 1lb from my last run. Going back to the heritage pig source to place another order for belly and this time a whole bone in loin or a whole butt as well. With this last lb of already cured bacon I'm going to give it a short soak and...

Here's mine - do we really need more bacon pics :cool: http://s80.photobucket.com/user/rbenash/library/BBQ/Simple%20Bacon This is basically the finish after the Ruhlman Maple recipe after bringing the belly up to 140 degree temp over hickory, slicing and vac seal. Should be starting to eat...

Everyone seems to love it - give it a shot.

I just started my heritage 5lb two days ago. Using the Ruhlman recipe. I'm on second day. Don't see any liquid yet but turned it over this morning.

Ditto - that's what you really need to know. time and temp are just guides.

St. Louis style spares - a bit over trimmed IMHO. Cook the same as you would cook spares. The key with all ribs is finding "done" anyway. Same with Baby Backs, whole spare racks etc. When you can take a skewer and it pushes through the meat between the bones without resistance (well like room...

All good advice above. I make a lot of pulled pork at a time so I can hold some. I do the finishing sauce after the pull to taste and keep it to the wet side but not swimming. I seperate into 1lb zip locks and set in the freezer until semi solid. Then I vac seal. I prefer setting a tray of water...

Scotty - after several attempts at injecting I just don't find it that effective or more effective than simply applying whatever treatment I come up with after pulling to taste. Now that doesn't mean I don't appreciate or use the injector - just not on butts for a long long time. I do much as...

I re-use always. But I'm 100% lump user so can't say much about re-using briquettes other than re-using hardwood charcoal briquettes. I only use the briquettes typically for lighting so they don't see a second fire that often. But they have worked well. Lump doesn't have near the ash as...

You got that right!

Nice work Jim. I just hooked into a fairly local farm that raises all natural heritage breeds. Actually went through a butchering class with them a couple weeks ago. The belly on those pigs was awesome. I be picking some up in the next few weeks to play with.

Nope, and miss him too.

Yep, proofreader is summarily dismissed!