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While the ribs look awesome (and I'd buy them too) that label creeps me out. ALL NATURAL TASTE! NATURAL CHOICE (R) 100% NATURAL ** (No artificial ingredients) I'd imagine if they were pumped they'd have to disclose the % of brine...But that's some sketchy branding! Not trolling at all - This...

I have definitely tasted some good and not so good things that I've added to the cure. Garlic - You can taste it....And it is good. Pickling spice - You can taste it....And it's kind of gross.

I believe if you join the KCBS you get the right to go to RD.

I've done both the basic cure from Charcuterie and Saucisson Mac's bacon. Charcuterie is EASY and good. It's a dry cure, just coat the belly and flip the bag daily. It takes a week. Saucisson Mac is easy too, the only difference is that this is a brine. You have to cool it to fridge temp...

Mike, if I could convince my wife to move from Syracuse to the RDX area I would gladly give up easily accessible pork bellies.

Mike, lots of people have had luck at Asian or Mexican markets. Personally, I buy them at an open-to-the-public restaurant supply store. They're not cheap...But that's not why you're making bacon, is it?

Matthew, there are likely to be less ingredients total in homemade bacon and less emulsifiers/artificial preservatives. According to Morton's web site, there are two products you might be talking about: Morton's Tender Quick (part of Bob Correll's Bacon Made Easy recipe): contains salt, the...

Jim, I have a lot to learn from you. You are a very smart man. But now I'm torn - If my wife gets into my bourbon I'll be in the poor house.

Well, Jim - I'd suggest you try out Citadelle Gin. It's 88 proof and according to Dr. Google, 69 calories per ounce. I care about your taste buds and your waistline. As a medical professional* I think you need to drink more. *I am not a licensed or unlicensed medical professional...But I...

#1: According to Google, there are only 73 calories in one ounce of gin. That makes my martinis 219 calories (plus the olives at 15 calories per piece) and about 15 calories in the proper amount of gin (1/10 oz). #2: Not my quote, but I like it and it's accurate: "The key to any good meal is...

JimK, you were absolutely right - Once it was smoked, the aroma of pickling spice became a minor footnote and actually quite pleasant. I'll be doing it again, in fact. It's just terrible unsmoked...But who wants that, anyway?

So I used Saucisson Mac's bacon brine... http://saucissonmac.blogspot.com/2009/10/taking-back-bacon.html It contains pickling spice. I am smoking the bacon this morning, but fried up a slice last night. While it's pretty salty I will say it has an OVERWHELMING taste of pickling spice. Once I...

Aaaand no sooner than I posted did I find Saucisson Mac's "Taking Back Bacon" recipe: http://saucissonmac.blogspot.com/2009/10/taking-back-bacon.html

So I really like Ruhlman's bacon recipe. Yes, it's overly salty and yes, I like it that way. Stop judging me! Anyway, I'd like to get a similar product from a brine instead of a dry mix. Is there any way to convert it, or is there a recipe anyone can suggest that yields something similar...

That looks a lot like flank steak and not skirt steak. Doesn't take away from the fact that it looks awesome.

The setup is not my own invention, though it is not the best option on the market. The food doesn't circulate, the water does. In this case I have an aquarium pump (not pictured) bubbling in the water. That keeps the water moving. You really only need that when the bath is packed or you're...

135F for 8 hours.

Thanks, guys - I'd highly recommend this method for thick steaks and I will absolutely be doing it again for pork chops. I'm just going to skip the torch for straight charcoal or cast iron over charcoal. The advantage is edge-to-edge doneness with a (when done properly) great crust. Don't...

I hear you. The other weird thing was the lack of rendering of the thick fat caps. I just cut around it and ate the tasty meat.

Took the chops out....They look pretty gross and naked. Another view of the cooked but unseared chop. Decided I needed a little bit of greenery. Zucchini with canola and salt: Rubbed the chops down with canola and butter. Onto the gasser on a sheetpan (does this count as BBQ?). Hit...