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We fried some up after lunch for BLT's and I have to say, BEST BACON EVER!! The soak in the water definitely mellowed out the salt.

Smoked my slabs last Saturday, then left them in the fridge to mellow out for a week. Finally sliced some on my slicer today... Finished apple syrup and brown sugar version: I've still got two full slabs of the maple syrup and turbanado sugar version the same size as the one above to slice...

My average pork butt cook is two 20lb butts at 225 on an 18.5 WSM. Average cook time for long cooks is 15 hours no crutch and I can barely get them off the grills without them falling apart...not sure how high tech this guys ovens are, or how many thousands of pounds he's cooking that it takes...

Just to confirm Martin, your mix above can be used in the same manner as MTQ in this thread by applying directly to the belly?

That's a great review! I actually taped off the other vents and the door on my 18.5 because it was leaky and the DigiQ II that I have rarely ever came on and it ran 20 degrees hot. One thing you might consider doing to save batteries is something I've done to protect mine from the weather. I...

Open image tag on the second IMG call are the likely reason...when you grab the links from photobucket there is an option for the IMG code which you just drop into the editor on here without having to add the tags. It's the easiest way,if you ask me.

If you get the seeds and all the membranes out jalapeño and poblano peppers are pretty similar in heat, IMO. Either way, they're AWESOME!

It's hard to tell in the picture, bu looks skin off to me. The skin is pretty thick and has short coast hairs on it. As someone posted in the bacon made easy thread, I knew the skin was on mine because it still had nipples on it :eek:

I removed the skin on mine before curing, and yours looks like the skin was removed too... If the skin is on I'm pretty sure everything I've read says skin side up. If the skin is off I think you want to go fat side up, which is what I did.

Using the guide you posted above for length of curing I'd say I was bang on, totally of 6 days and the majority of the cuts were just under an inch in thickness. Ran the WSM tonight to smoke it with applewood, using my BBQ guru to keep the temp at 170. Ambient temp was 14 degrees Fahrenheit...

I'm not sure what the ratio of salt and sugar are in the tenderquick. They list the ingredients as Salt, Sugar 0.5% Sodium Nitrate and 0.5% Sodium Nitrite and Propylene Glycol (humidity prevention agent). It's primarily salt for sure...

Thanks Bob, I soaked them for 30 minutes, then changed the water and soaked them for another 30. I had to run out and get something at toys r us so I put them in the fridge on a cookie rack, will test fry another strip and rinse again if necessary. I did the MTQ by weight, 1/2 ounce, or 14.17...

They were cured for 6 full days, all firm to the touch.

Started my first batch of bacon last Saturday. Picked up a side of pork belly and cut it into roughly equal parts. Used the weight of each slab (about 2kg or 4.4lbs) to figure out how much MTQ to use. One batch had maple syrup, turbanado sugar and granulated garlic and the other had apple butter...

That's a mighty fine looking butt! I had 35 pounds rubbed and ready to go so I could make dinner and replenish my freezer stock for the winter when disaster struck in my neck of the woods. It's been raining for the last week, then it started dipping below zero Celsius the last few...

Thanks Martin, I calculated it using 1/2 ounce, but wrote 1 ounce for some reason.

So I finally got my hands on some tender quick! My brother brought me 5 bags (not sure how long it lasts???), and the directions say to use 1/2 ounce (tablespoon) per pound of meat. So the magic number in grams for those who use weights vs. measures for TQ is 14.17g per 454g of meat, or 3.2%...

My snowman wants to know if he can hang out with your snowman? Great looking cook! I finally have a lead on some Tri-tips here in Ottawa, can't wait to try to duplicate this post!!

After seeing all the posts on TVWBB about people makin their own lunch meat I decided to give it a try. Picked up a nice sirloin tip roast on sale. Rubbed it liberally in my standard beef rub that has a bit of ground coffee in it, and then put it in the refrigerator to hang out in a ziploc...

Thanks Jim, and happy bday to my fellow birthday buddies!