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  1. J

    My first time making pork belly burnt ends...here we go.

    I think I'll be doing my first pork belly burnt ends this weekend as well. There's just the two of us, and flip a coin whether she'll eat any, so I might just 1/2 and cure the rest for bacon. Still looking around the recipes to see what looks good.
  2. J

    Smoked Chex Mix Recipe

    https://www.smoking-meat.com/smoked-chex-mix OK, so I tried this last weekend and I can't seem to get enough of it! I used a different rub (no salt, no sugar) and a Bear Mountain Sweet blend wood pellet. I followed Jeff's recommendation and let it go at 180 for 2 hours, stirring every 30...
  3. J

    Best pellet brand

    I shifted from Traeger pellets to Bear Mountain last year and I don't think I'll go back. Traeger says they do not use flavored oil for their pellets, but I seem to get a better flavor from the Bear Mountain. I've tried Apple, Oak and just used a sweet blend for Jeff's chex mix (came out...
  4. J

    Vacuum sealer bags

    What do you do with the carrots? My guess is sous vide, but you could just drop them in boiling water as well.
  5. J

    🥓HUGE Discount on Lifetime Premier Membership

    Thank you, I too just did the paypal thing.
  6. J

    TX Smoker Inspired Smoked Bourbon Glazed Meatloaf

    That's a keeper. Thank you!
  7. J

    Cottage Bacon, 1st attempt. DId the cure take?

    I'm working on my first cottage bacon, and just removed it from the fridge after curing for 7 days. RInsed it off and it looks like the cure didn't quite take on one of the pieces. I've never had this happen before. Plenty of cure and seasonings in the bag, flipped it and massaged it just...
    • JCuss
    • Thread
    • Replies: 1
    • Forum: Pork
  8. J

    Hello from Southeastern Massachusetts!

    Westport, 4 minutes from Tiverton and about 10-14 minutes from Providence.
  9. J

    Hello from Southeastern Massachusetts!

    Camp Chef pellet smoker and Weber gas grill. I've been smoking for about 6 years, but only curing pork belly for bacon. Currently curing a Boston Butt for cottage bacon and next will be a pork tender loin for Canadian bacon. Just trying to expand a little. I love ribs and pulled pork on the...
  10. J

    Which Sous Vide Cooker can you recommend?

    I too have the Inkbird and am very happy with it. Steaks are now always done Sous Vide! I work from home, so it's convenient for me to setup it up and get it going. Once we come back from walking the dogs I pull the steaks and sear them up on the grill or in a cast iron pan. Chicken works...
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