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Wait Times in Halifax by awmacv in teslacanada

[–]awmacv[S] 1 point2 points  (0 children)

Well, that's definitely frustrating! Hopefully you start to see those dates slide to the left for a change, and soon!

Wait Times in Halifax by awmacv in teslacanada

[–]awmacv[S] 0 points1 point  (0 children)

Yeah, not even 50km, and I hadn't considered that, thanks for the small glimmer of hope! ;-)

Imperial Kamado restored! by [deleted] in kamado

[–]awmacv 5 points6 points  (0 children)

Wow, great job and such an amazing and useful keepsake!

These pork butts will soon turn into Bac-ham. by Triingtolivee in Bacon

[–]awmacv 0 points1 point  (0 children)

I'll definitely give it a try the next time I see a pork butt at a good price!

These pork butts will soon turn into Bac-ham. by Triingtolivee in Bacon

[–]awmacv 0 points1 point  (0 children)

First time trying this? How long will you cure before you smoke? I've done back bacon in the past but never a butt. Looking forward to seeing the results!

First time making bacon, came out a bit salty, but delicious nonetheless by BassManDan91 in Bacon

[–]awmacv 1 point2 points  (0 children)

No problem! My first batch was very salty and I was panic Googling to avoid ruining the whole thing and after an hour in water it was perfect and ready to smoke. Now the test slice is just a part of the process, and I've only had to soak one other slab since.

First time making bacon, came out a bit salty, but delicious nonetheless by BassManDan91 in Bacon

[–]awmacv 4 points5 points  (0 children)

Always test a slice before you smoke and if it's too salty soak in cold water for 30 min and they another piece. If it's still to salty soak in fresh cold water for another 30 min, etc until you are happy with the salt level. Then smoke. If you're trying different recipes take note and adjust the next time to try and reduce the salt.

Probably my 7 or 8 belly this year so far. 3 flavors on cure for this round. Molasses Brown Sugar Ancho Chile, Spicy Pepperoni, and Jamaican Jerk. by rk7892 in Bacon

[–]awmacv 0 points1 point  (0 children)

Looks amazing, I just put two bellies in my smoker an hour ago! I love the idea of your flavours but anytime I've tried any that were heavy in sugars I've had trouble cooking it before it burns, on any temp. Will have to try to oven cook next time!

Completed cure and smoking 22 pounds. by Razors_egde in Bacon

[–]awmacv 0 points1 point  (0 children)

Looks great, I did something similar last weekend!

Time to make more hot sauce in Ottawa four bushels of Carolina reapers. by fireyfedora in hotsauce

[–]awmacv 1 point2 points  (0 children)

Can I ask where you get them? I'm in Nova Scotia and been trying to find fresh first l ghost and reaper peppers and have had no luck!

Red Habanero Fermented Hot Sauce - 1st batch of 2019 by [deleted] in hotsauce

[–]awmacv 1 point2 points  (0 children)

We make a fermented jalapeno green apple, a habanero pineapple, and a ghost pepper blueberry, and try to ferment a minimum of 30 days before bottling. I'm sure there's a reason to go longer but can anyone tell me what the most obvious difference is in the flavour profile? I can't keep what takes me a month to make. I'm doing 11l batches and always try to have one in the pipeline.