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Nope, no increase. I know about "bots" search rbenash/ Ray Benash on the us patent site. I invented the internet :-) They used to be called "web crawlers" in the old days but perhaps I show my age. Thanks for looking out for me and your advice should be taken wisely.

I think you should find a good judge on the amount of rind? Which is key IMHO. After that you mix sugar/water to taste. That's what I have been doing with my lemon style and my last batch was the best in terms of clarity, flavor, etc. I'll look through the pages as well. But bottom line is to...

Hey Dave if you take some time to review up thread you will find a lot of info on GF Cello. I realize it's a long read but it's there. Just in case no one responds. I've only made lemon so can't help. I should post some photos from my last batch a few months ago...

I think I can probably get good stuff from a local grass feed beef, lamb, goat provider that I have used for belly, beef and pork lately. Need to check with them. I have found really good results from shipping from out of state providers but thing is - is the shipping. If I can't find a good...

Hey John - you strike true. Now, if I could only find consistently good andouille... the version I used in last recipe a couple weeks ago was bought in a pinch during the snowstorm, so not going to do that Smithfield stuff again. It wasn't horrible, but it was fairly tasteless and didn't add the...

Yo Bob: Wasn't trying to poke at the value, importance or content of the thread in any way. Was just simply posting about my experience is all. TQ wasn't available at the obvious places around me for a number of years but I could get pink salt almost overnight from a nearby source that has free...

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...