Learn something new everyday.
How do you spread mine out in the driveway.
Hanging it over to step ladder good idea.
You ever soak it in a bucket of fabric softener?
This is the recipe I’ve settled on for now
Score, double recipe
Half at a time though, that pink curing salt has to be exact and evenly distributed
From there you can make bacon any thickness you like, lardons, faux “burnt ends”, etc
A buddy grilled 1/2” slabs for BLTs, sky’s the limit when pigs fly…
Anybody near James Island wants to try a project, you’re welcome to borrow my slicer
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Appointment yesterday morning for new tires and rear brakes. Drop off truck at 7:30. I come back at 12:00. Truck still on the left. Said Napa sent over the wrong rotors . They install rotors. And guess what my truck still in the air because they were waiting on brake pads. Sent the wrong rotors wouldn’t you just assume and check brake pads. I was supposed to pick up the truck at 10:00. Really would have been pissed but I got back at 10:00.
Went to check a job. Less than 10 MI. Back break red hot and smoking. Couldn’t even touch the rim. Got it back this morning 10:30. F@¢ ed up my whole week…
Oh yeah. Freaking tires 2 grand. W TH??
Oh yeah but forgot.
And it’s growing…
Had some old drilled to check footers.
Looks like we’re cutting concrete inside next.
Boy I’m glad I’m not building manager.
@barbawang Just snapshot this and wanting to try. Got a couple of questions, after rinsing and drying. Smoke @ 150 for how long? My reason for never doing this is it’s hard for me to keep temps down that low and consistent on my box smoker. Maybe a good time to start looking at a good pellet grill. thanks. My brother in law sent me some home made New Hampshire Maple syrup from his trees that would be fantastic with this project.
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I could be wrong but I believe it says smoke until the internal temp of the meat is 150 degrees. Still smoke at lowest temp.
I was wondering about that. That’s another thing I would like to invest in. A remote meat temp probe with a timer on it. I get sidetracked too easy. Thanks B in B.
I don’t but I have heard about putting a little in a bucket and soaking them. This Fitec net is pretty soft already compared to my creek Betts
Oh boy… now the lawyers get involved… no one wins but them.
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I ended up buying the Thermopro TP 826 ( 50.00) The TP 28 ( 70.00) has a better range. Both are dual probe with one for meat and the other for grill temp or another meat or use just one if desired.I use mine all the time, smoker oven etc. Works great . I just bought mine direct from the manufacturer instead of price hunting.
correct, internal of 150 on the bacon. my box temp is usually 250ish, lower and slower is probably better to get more smoke on the meat. last time i put a pan under the meat and kept it more like 225.
I also have a thermopro dual probe, not sure which one. need to sit down and set the high/low alarms for the probes correctly, that part is kind of a pain.
soaking a cast net does keep it more supple, but I think keeping it away from UV is the most important thing. fabric softener plus saltwater is a weird taste/smell to have in your mouth too.
Fred, I’ve done a maple syrup cure and then smoked with maple wood, it was good but i prefer my savory concoction of pepper, garlic, and rosemary
the 10lb belly made just over 8lbs sliced for $30, add the spices and call it $4/lb… but the best part is I get to make it the way i like!
That is the biggest waste of electricity I’ve ever run across.
We were trying to put one for a customer last fall.
The Duke Energy Engineer said it would cost around four times the power usage, as without it
Four forty amp breakers, for just the water heater.
And you cant buy an 80 gallon heater anymore
Seems odd
It supplys a 120gal 480v tank.
100amp for this one 
Sorry, Sir!
I thought you were working on one of the new, electric, tankless units.
I hope my 80-gallon electric water heater has a long life. I am being told that I will have to replace it with a heat pump water heater.
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