Recent content by landcruzr

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  1. landcruzr

    need some help with bacon please

    Pretty easy holding the low temp whin its only 11 degrees outside!
  2. landcruzr

    need some help with bacon please

    Left in fridge for 24 hours...started smoking this morning wben I got home from work..aftrr 2 1/2 hours at 125 degrees, started with ome smoke....
  3. landcruzr

    need some help with bacon please

    Thanks Bear!!
  4. landcruzr

    need some help with bacon please

    So today I pulled the meat from the fridge and rinsed- and did the fry test..... VERY HAPPY so far with the flavor...and to continue building my base of knowledge, I have a couple questions... 1) When I cut the test piece from each slab, there was a small section of pink in the very center....is...
  5. landcruzr

    need some help with bacon please

    Ok- well it looks like next Thursday the temps will be a little more cooperative. Its been a little chilly here in the North East. But that will give me 9 days of curing, and a slightly warmer day to do the bacon... I think I'll even throw some smoked Mac & Cheese on for dinner while Im out...
  6. landcruzr

    need some help with bacon please

    I don't have any issues with running them in the smoker for however long it takes to hit 145....I just want to do it right so it is bacon and not ham... I'm thinking of going the "warm" smoke way, starting them in the 120-130 range And after the smoke session, bumping up to the 160 range till I...
  7. landcruzr

    need some help with bacon please

    So..... If I follows Bears guidelines with the addition of taking it up to an IT of 145 during the last couple/three hours, it will be safe right out of the smoker? And then I can eat it cold, warm or crispy from there on out????
  8. landcruzr

    need some help with bacon please

    Yes- cure#1 is in with the seasoning
  9. landcruzr

    need some help with bacon please

    So I have the bellies sitting in the fridge for the next week. and would like some info on the cold smoking process. If Im reading correctly, I want to keep temps under 100? That shouldnt be a problem since the latest day time highs are in the teens lately.. Im using an MES.. what IT am I aiming...
  10. landcruzr

    Newbie makin' bacon

    So, last night my 12 yr old son and I put together 10 lbs of pork belly. We used a mix of salt, brown sugar, maple syrup, and insta-cure. also a touch of black pepper, cinnamon, and cayenne. Rubbed it liberally over the meat, and stuck in the fridge for the next week or so....Will try to figure...
  11. landcruzr

    My first attempt at brisket, not sure how to proceed.

    started with salt, pepper, onion powder, garlic powder, and just a bit of red pepper flakes.....12 hours before start of cook.. After 9 hours in smoker with temps right around 235-245, pulled from smoker at IT of 195, and wrapped and let sit for two hours before cutting and serving....we...
  12. My first attempt at brisket, not sure how to proceed.

    My first attempt at brisket, not sure how to proceed.

  13. 20151210_172951.jpg

    20151210_172951.jpg

    • landcruzr
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    • Album: My first attempt at brisket, not sure how to proceed.
  14. 20151210_070035.jpg

    20151210_070035.jpg

    • landcruzr
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    • Album: My first attempt at brisket, not sure how to proceed.
  15. landcruzr

    My first attempt at brisket, not sure how to proceed.

    CBP means coarse black pepper where I come from....and its in line with the rest of his ingedients..... I just stuck a 7 lb flat on the smoker this morning using the same basic recipe... Dont second guess yourself....just do it! Lol
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