Toggle sidebar

Recent content by albinva

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. albinva

    Any Lifetime Fusion Fuel Grill Experience here?

    Yep, it's all about consolidation of real estate. I recently added a hot tub to my patio so if I could gain a few square feet it would be helpful. I have seen all the you tube reviews I can find on the Lifetime which are favorable overall. Just checking to see if anyone here has one.
  2. albinva

    Any Lifetime Fusion Fuel Grill Experience here?

    Any real world experience on this combo grill? I am thinking about consolidating. I have a Traeger Silverton 810, a Kamado Joe Classic II and a Weber Spirit. I will keep the KJ.
  3. albinva

    DIY Downdraft - Traeger Big Tex

    Thanks for the heads up on the galvanized material. I will remove.
  4. albinva

    Does the name really matter???

    Here is the link to the pork I am contemplating. They have a country store directly on the way home from the beach I go to. https://www.cheshirepork.com/about No reference is made to Alice in Wonderland :)
  5. albinva

    Who frig drys cured pork belly prior to smoking?

    Awesome, Easy to determine consensus on this subject. Thanks
  6. albinva

    Who frig drys cured pork belly prior to smoking?

    I have a pork belly coming off cure in a day or so that I will smoke for bacon. I have read conflicting articles about smoke adherence to dry vs wet surfaces, but I am not interested in opening up that debate. My question is, who amongst us places belly on racks in the frig prior to smoking to...
  7. albinva

    Does the name really matter???

    Thanks all, got it. Rubs and sauces do affect the flavor. I don't usually use sauce but I am heavy on the rub. I may try pork chops with just salt and pepper for a starter. Al
  8. albinva

    Does the name really matter???

    I typically buy my meat at Costco and have been very satisfied with most products I buy there. The pork products are typically from Smithfield, a big box meat processor here in VA. I have found a store where I can get Cheshire breed pork products at a significant price increase (about 2 to 3...
  9. albinva

    DIY Downdraft - Traeger Big Tex

    Hey all, I have had the Traeger for 5-6 years now and have become very proficient at most all meats. My typical temp range on a 225 cook is between 215 and 240, which isn't too bad of a swing IMO. I will monitor my next cook to see if it improves. I am doing a cured pork belly (bacon) next...
  10. albinva

    OK, tried my first sous vide

    Didn't know what to get myself for Xmas, so I bought an entry level sous vide cooker (Anova Nano). Bought from Best Buy for $64. Did some quick google research and decided my first cook would be simple. I opted for the choice boneless sirloin from Costco instead of the prime. Didn't want to...
  11. albinva

    Another source of fat

    Thanks all, Another reason I ask is that the price difference between the boneless shoulder and the pork belly is pretty insignificant ($1.99 versus $2.99).
  12. albinva

    Another source of fat

    Hey all, My sausage supply is getting low so it's time to plan another grind. I typically use boneless pork shoulder from Costco as the main ingredient. My first attempt at sausage making a few years back revealed that there just wasn't enough fat in the pork shoulder so I started adding fat...
  13. albinva

    How does one get crispy bacon

    Wow, Was away from my computer for the weekend and just caught up on my thread. Great conversation going on here. I enjoy getting info on all things smoking. I need to come around more often. Thanks all. Al
  14. albinva

    How does one get crispy bacon

    Thanks for the temp range. One more question. Do you take internal temp of slab to a certain temp or smoke at 130 for a certain amount of time? I took my previous slabs to 150 internal. I do not have a cold smoke generator. What is the best method for cold smoking and how long is the...
  15. albinva

    How does one get crispy bacon

    I cure with sugar, salt and pink salt rubbed into slab. Place in bag and in the frig for a week, turning over each day. I do not get much liquid from this process. After removing from frig, I rinse very well and place on pellet grill at temps from 130 to 180, with some peak temps at 200. I...
See more
Top Bottom
Back
Clicky