OldSarge: It was tasty. Took a couple of tries using the method, The 2% salt setting wasn't salty enough for use. 2.5% salt was too salty. I hit the sweet spot at 2.25% salt. Everyone's taste is different, and what I like may not be what you like. This is why this method and calculator works for me. Once you hit the sweet spot, you can repeat it over and over again. Making bacon of any kind takes time for the curing process to work. This isn't a " I bought a belly and have to provide bacon for some affair next week" type thing. I figure on 25 to 30 days from when I put it in the cure.to eating fried bacon. Is it worth it? Oh heck yes.
Oldsarge: I doubt this will happen like it did with the old forum. I didn't mean to highjack this page, I just saw that 2 people want to start making bacon. and hoped to save them from jumping through the hoops I did. In the old forums, I would have been able to fix this, or Smokin Oakie , or one of the moderaters would chastise me, and make the change
Not to hijack this thread, but where is Smokin?
I sure hope I did not offend you. I think that you should be able to copy your post and then paste it in the bacon and ham section, found under other topics or some such thing on the forum home page. Actually, if there is a moderator or administrator I had hoped the bold caps would grab their attention and they would take care of things.
Smokin' Okie retired as Forum moderator and took off touring the country in his RV with his lovely wife a few years ago. He left a void that CS has chosen not to fill, not even by asking current Forum members or frequent posters to volunteer (I wouldn't want that job). BOBBYHULL, you are not hijacking the thread but returning it to its focus. Thanks. Whatever else is wrong with this new Forum, it is still easy to post to a specific existing topic.
BOBBYHULL - Smokin Oakie? Russ Garrett? He retired and left the forum sometime back. He checked in a few times regaling us with his exploits. Haven't seen anything recent.
So someone or he closed his account as his archived posts and now noted as “former member”?
Jay said it better than me.
Great replies, thanks gents. I have not been on here much over the last few years, but am planning to be more involved on here. I have seen other forums die due to lack of activity or poor “ownership”. Let’s not let that happen on our site.
Smokin Oakie or Russ Garrett is on Facebook. I actually took this thread down the rabbit hole. I am sorry.
I like rabbit holes. Keeps things interesting
Mike - you smoked rabbit? 
Jay: I haven't done Rabbit or squirrel. I just did a spatchcoked turkey with a dry rub/brine that was amazing. I really want to try quail, pheasant, duck, and qoose. I don't hunt anymore so these things are few and far between.
Oh, you've got to be kidding!! Rabbit?? OK, need some details!
Hm - looks like me doing pushups after a day on the beach...
What Jay said!
Been a few years, but treat it like a chicken. Favorite rub, 275 or so til it hits 160-165, sauce or no sauce at the end. Daughter and I thought it tasted like a cross between chicken & turkey.
Good thing Smokin' isn't here, we'd all have 50 lashes by now.
How harvested? Hunted? Store bought?
Store bought, petty inexpensive, not a whole lot of meat on them.
oldsarge posted:BOBBYHULL - Smokin Oakie? Russ Garrett? He retired and left the forum sometime back. He checked in a few times regaling us with his exploits. Haven't seen anything recent.
Last I saw on FB, he and Mrs Smokin are living in McAllen, TX down by Mexico way. Dunno if they still have the motor home but it sounds like they've settled in there.