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Recent content by 3-2-1

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  1. 3-2-1

    Maple Pepper Bacon

    Ignore the ribs picture, that was Saturday smoke session
  2. 3-2-1

    Maple Pepper Bacon

    After 13 days curing in the refer swimming in a maple pepper flavor bath the pork bellies hit the smoker. Used cherry wood pellets and smoked these puppies until IT was between 145F and 150F. Truly amazing flavor unlike anything from the store. Next time I’m going to try some different variants...
  3. 3-2-1

    Cinnamon rolls

    Thank you for sharing! We will be trying these, they look amazing
  4. 3-2-1

    Maple Pepper Bacon

    When I was ummm feeling up the pork belly packs this one by far felt so much more meaty and tender compared with the rest. I could definitely feel how some where considerable more fatty which made them more firm to flex. This is my first go around at making bacon, no doubt there’ll be many more...
  5. 3-2-1

    Maple Pepper Bacon

    9 lbs of meaty pork belly curing with maple and pepper before hitting the smoker at 150ish using cherry wood. Currently curing in the fridge for 14 days. Costco quite selling maple bacon so I figured I’d make my own :)
    • 3-2-1
    • Thread
    • Replies: 6
    • Forum: Pork
  6. 3-2-1

    Prayers for my brother in law

    Hope your brother in law recovers and is home soon, Covid is no joke! Stay safe out there and do your part to help everyone including oneself.
  7. 3-2-1

    Is anyone Sous Vide cooking their turkey?

    That looks amazing
  8. 3-2-1

    The best brisket I have ever made.

    You nailed it from the looks, nice bark with an excellent smoke ring. Great presentation. Did you do something with the 2 burnt end size pieces?
  9. 3-2-1

    Makin' Bacon

    You're inspiring me to try and make some bacon after seeing this! Looking good.
  10. 3-2-1

    Ribs on the Kamado

    Any leftovers lol looks good man, well done 👍
  11. 3-2-1

    Is anyone Sous Vide cooking their turkey?

    NO, I'm smoking for a couple hours and then deep frying the bird! Plus wife wants another in the oven. Sous Vide requires browning after water bathing for hours, lots of meat including chicken come out great with Sous Vide but I dunno about soaking a whole bird turkey or chicken. I'm not making...
  12. 3-2-1

    How long will brisket keep OUTSIDE of cryo pack

    I would vacuum seal the meat until next week and keep it in the fridge, no seasoning. By keeping air off the meat you slow the breakdown from bacteria. You do have to be careful even with repacked vacuum sealed meat by unbagging and cooking within 10 days after seal. There is 2 kinds of...
  13. 3-2-1

    Thanksgiving turkey

    We always get together as a family but not this year. Luckily my friend of 30 years bought a house 3 doors down around the corner so we're getting together. Picked up 2 birds from Costco today. Thinking to smoke one for a couple of hours and then deep fry it for some fried smoke and roast the...
  14. 3-2-1

    Smoke Au Vin

    Looks really good, maybe add more red wine next time for added sauce.
  15. 3-2-1

    Abt and baked beans

    Food Coma!!!! Nice 👍
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