Bottom drawer isnt insulated etc but stays cool id imagine it was used for taters n such.

9 lbs sliced and about 2.5 lbss cubed bits

I have another identical "parts" fridge i am currently restoring aswell. Going to paint it a 1940's teal green. Itscompressor etcvWere trashed so it moght become a smoker. Or even just a paint cabinet. The white beer fridge i didnt have the heart to paint and destroy the vintage petina or the GE whi...

Someof the brews pictured arnt my personal preferwnce lol. As for the bacon im still experimenting tried CW this past go and was impressed. Might have missed the adding water step but nonetheless decent results. i have several tubs of the sausage maker cure i need to use up so prob go with it next t...

Now the bacon... heres few pics from various batches and stages.

Cart i made from my old bbq some cedar boards spar ureathane. Better then having on the ground.

1942-1946 GE deluxe before and after

Hey just uploaded some pics to imageshack how do i post them for all to see? Used to be into bodybuilding and was on many forums for that subject. Hence the oxymoron... (stapedius being smallest muscle in human). Easier to stick with a name then try and remeber several from all the forums i visit. M...

Thanx everybody for sharing. This greatly helps improve and fine tune my method. Got five 3lbs belly slabs curing and ready for smoke tomorrow . Cant hardly wait because my freezer is empty.

bacon tips n tricks « on: Today at 08:56:35 am » QuoteModifyRemove I have cured smoked several pork bellies with vaying degress of sucess. just  wanted to make a post to see how everybody else does it. Theres tons of recipes etc. The method seems differenet from one to the next.  Heres some que...

Correct just had a digital thermometer sitting on shelf

^correct the fridge was open for apx 16 hrs and the temp was 60f when i found it. The ice chest was still thawing out etc. So it must have been a slow increase.
Im very surprised the compressor didnt burn out trying to keep up

Bellies are in the smoker now in the second hour of maple. I did little investigating. Called Mr sausagemaker.com they confirmed that the meat SHOULD be ok since it hadbeen cured for 5-6 days prior was skinless and wrapped tightly. Ill b the test tummy before anybody else tries it. thanx for everybo...

I stuck it back in fridge @ 37f . would that effect it. kinda was thinking I shud have just smoked it lastnite. (when I found it). non the less I will put out now n smoke it.

Bradley smoker forum directed me here, looks like a great resource. fml .... walked into my shop to find the refridgerator door left open 2-3". I had 10 lbs of pork belly curing. any idea if the cure might have saved the meat?. the fridge temp was 60f. heres the stats: -10lbs ($50) of pork belly fre...