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  1. brandeeno

    Oily grainy black nasty stuff from smoking

    I smoked meat for the first time, more than a couple hours. It was cold smoking a cured pork belly for about 24 hours, via hickory pellets in an AMNPS in my weber kettle grill.  Temperatures were between 40-60 degrees fahrenheit throughout.  I am curious... why has my kettle grill built up this...
  2. brandeeno

    Slicing bacon, size and direction

    Attached picture of my half belly. Fully cured. Ready to smoke. Questions on cutting. For cooking, do I slice this against the grain (parallel to the measuring tape)? If I do the above, each slice of bacon will be a massive 12-14 inch slice. How do you guys resolve that? If I cut in half...
  3. brandeeno

    Ideas to heat smoker for very cold days

    I am looking for some creative ways to keep my smoke box temperature above freezing. I will be starting to smoke my pork belly for bacon this weekend, and I see forecasted temperatures of 25f. I think 40-50 degrees would be a good goal temperature to stay away from freezing. I will be using the...
  4. brandeeno

    First time bacon curing, unsure of my recipe

    This is my first-time curing bacon. I am having second thoughts if I am doing my equilibrium bacon cure correctly and would appreciate some thoughts on what I have done so far and what I plan to do. My pork belly weighed 2,808 grams. I used  -- 7.02 grams of cure #1 (.25% of meat weight) --...
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