**** you, just **** YOU!!!

Great job!!! :thumb:

Thanks :D

What are you Smoking/Grilling/BBQ'ing this weekend?
 

The curing salt isn’t going to affect saltiness. There’s not enough of that compared to salt to make a difference.

What was your cure?

Did you rinse the pork after you were done curing? If so, next time slice a piece off and cook it before you smoke. If ya still salty, soak the belly in water for an hour or two.

Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.

Also curious: Why did you use maple extract and refined sugar vs. maple syrup?

I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon.

I used the brown unrefined sugar actually. I was trying to recreate a recipe my Grandfather used as best my Mother remembers it from the farm. For some reason Maple syrup was rare so Grandad used Karo syrup and maple extract to make his pancake syrup and cure bacon. As a little kid I always remember the breakfast at my Grandmothers and the bacon was a big part of the memory. Well I decided I really didnt want to use corn syrup so I used raw sugar with the maple extract. I had also read in a bacon forum using raw sugar and maple extract.

The flavor isnt the problem but the saltiness to me is. All together the recipe called for 1/3 cup salt I used Kosher a teaspoon #1 pink cure salt per 5Lbs Since I was doing about 9 lds I added 1/2 teaspoon pink salt. I am thinking Moms memory of regular salt was off.

I also wonder is Mom said they cured for 7 days. I did 9 because the weekend hear was rainy Saturday the snowed Sunday. I should have rinsed it and refridged again instead of keeping it in solution 2 more days maybe.

Yep. Sounds like it overcured.

Still, the soak before smoke is a good remedy if it ends up too salty.

Yeah I think thats it. My wife called when she got home she cooked some and complained on the salt and she is not shy to the salt shaker. I told her take out sliced put in cold water for an hour she called back said it worked. I fear it took out the smoke but may rescue it.

Never tried it post smoke. Probably did wash some of that out.

Rebuilding an old free smoker left out on the curb. 30 bucks in, should have just bought a new one https://uploads.tapatalk-cdn.com/201...e569f02576.jpghttps://uploads.tapatalk-cdn.com/201...58b55f253f.jpghttps://uploads.tapatalk-cdn.com/201...55220f160c.jpghttps://uploads.tapatalk-cdn.com/201...e2abb5bfef.jpg

Sent from my LGLS775 using Tapatalk

Did a trial cook over the weekend, ribs, chicken and beans. Smoker holds heat better than I thought it would.



.https://uploads.tapatalk-cdn.com/201...5acb74f828.jpg

Sent from my LGLS775 using Tapatalk

My Rec Tec RT-700 Bull is supposed to come today. Pretty excited

Showoff! :D

Looks dang good both the restoration and the vittles.

I would be to thats a nice pellet grill.