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I have had a Napoleon Prestige gasser for over 10 years now. It still works like a charm.I used to be able to get her up to 700F now it will only get to 650f. I have not replaced anything although I really want some of those sexy wavy grates!

To your origional? Add some maple sugar to your cure.

Thats the way I have always done it but I add some black pepper.

I grew up on food grilled on a Weber kettle. It was a new idea at the time. My brothers and I have been Weber people ever since. I do use a gasser quite a bit, a nice big Canadian Napoleon but when I have time its wood and lump. I live a mile from the US border and am fortunate to be able to get...

I have been doing the mayo thing with sworfdish for years, it works great! I also prefer my swordfish cut pretty thin, about half an inch.

A tsp of dill pickle juice is my favorite addition to a Ceaser. I have found them in Michigan and in Mexico (Cabo). It is the perfect Sunday morning pick-me-up!

Just to follow up, it worked like a charm. Perhaps my best bacon to date!

Go to Ruhlmans wesite ( ruhlman.com ) he had this same issue. Search "the forgiveness of cured meats". He rinsed it and held it in the fridge until he could smoke it. I would do the same, by leaving it in the cure you run the risk of bacon that is oversalty.

My problem is no room in the fridge. The bellies are well coated with cure, I am wondering if the sides that are touching will have double the cure.

I would go with rinse and hold until you can smoke it, it is cured afterall.

I have 3 bellys curing(dry) in the fridge right now. they are too big to lay side by side and are stacked, is this OK. I cut them in half and have 2 halves per ziplock.

I make "back bacon" all the time, after much trial and error my favorite recipe is: 1 whole pork loin, trimmed if you like 1 gallon water 300g salt 160g TQ 120g brown sugar a dozen or so peppercorns Bring all to a boil (except pork) cool, brine for 48 hours refridgerated, rinse and let rest 24...

I just picked up five of these from a local butcher, they are about a pound each ($3.99) I want to do them on my WSM. I am thinking lower temps for a little longer 225-250, 4 hrs. What d'yall think. I will have some pork ribs on at the same time.

I lean toward he Eastern European stuff, with Kozel or Staroprammen my faves. But i just returned from a trip to Western Michigan and cant say enough about the stuff New holland, Founders and Bells is putting out. I was amazed at the quality (and quantity) of the brews I had they all tend to...

OK now that I have looked at the other posts PJs look just right!

It should come off the bone but not fall off the bone. Sweet/spicy, I like a glaze NOT a sauce. I prefer fruit woods (apple) over nut woods (hickory/pecan). A good chew, moist and pink.

i've used it many times, lovely stuff.

Hi Guys, just to follow up my cure was 300g salt, 160g TQ, 100g brown sugar and a hand full of peppercorns (maybe 20) to a gallon of water. Left in cure for 36 hours. Smoked it this morning over maple with a small piece of hickory for about 2 hours started at 175 and slowly crept to about 240...

Thanks again guys, I always test before I smoke and have had to soak bacon a few times. We will give this a go on the weekend its only a small one 3.5lb, if it's not up to par no biggie. i have my belly bacon recipe perfected using TQ in a dry cure, with CB I have been trying a wet cure. I think...

Thanks guys, I think i will try Kevins TQ cure from the attached post in Marcs reply. My past CBs have been a little salty, I want this one to be just right it will be coming up north for the annual "Boys of August" fishing trip along with 5lb of belly bacon. I will let you know.