Recent content by beggar

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  1. B

    cold smoke question

    yep, I have a pellet tray so I smoke with no heat. I was concerned about them at room temp for 10 hours even with cure#1 in 2 of them and tenderquick in the other.
  2. B

    cold smoke question

    Thank you , we good to go. First time doing cold smoke . It looks good after an overnite in the fridge.
  3. B

    cold smoke question

    my smoker quit when I started a BB bacon smoke so plan B . I smoke 3 pieces (2 Pops and 1 Bears) I smoke for 10 hrs. and put em in the fridge last night. Now my question, do I need to bring them to a 145 IT to make them safe or no. Thanks Beggar
  4. B

    collagen casing coaching

    Thanks for your reply
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    collagen casing coaching

    Thank you daveomak for your reply to my post.
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    collagen casing coaching

    No, I just got them a few days ago.
  7. B

    collagen casing coaching

    I am trying collagen casing out and my sausage is blowing out when i cook it.I am overstuffing it but I am not holding back on the casing at all. I am just holding it on the stuffing tube so it won't slide off with the meat. I am using a 5 lb. LEM stuffer with a half inch ss tube, 26 mm casing...
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    50% OFF Discount for Inkbird 1500 feet Wireless BBQ Thermometer with 4 probes-$37.50

    please send me the code thanks
  9. B

    Amount of cure

    Yep, I use the DDF calculator but it sure don't look like much. Thanks for looking Beggar
  10. B

    Amount of cure

    I been making (BBB) bacon with Pops brine and wanted to try Bearcarver and DDF . I have a 2lb. 4 oz. piece and DDF has 3 grams of cure, now I measured out 3 grams and that sure don't look right. I did the calculator several times. I put 19 gram salt and 11 gram brown sugar. I'm wondering about...
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    Pork chop and pork loin cure and smoke

    Thanks Smokerjim, It was 2 whole bone in pork loins in one pack ,we sliced up one and left the other whole and are cutting in half to fit in the fridge.
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    Pork chop and pork loin cure and smoke

    Well, here I am with my hat in my hand again. I got a whole loin and my buddy sliced it up into pork chops for me. I want to cure and smoke so I was going to put them in Pops lite brine due to being thin for 5-6 days and lay them out on the grates of my MES and cold smoke for about 4 hours...
    • beggar
    • Thread
    • Replies: 2
    • Forum: Pork
  13. B

    Glazed Back bacon results

    looks great, how long did you brine with that thickness? just curious.
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    My MES140 controller dead!

    I just ordered a new MES controller,mine died also . I looked at E bay,Amazon and Masterbuilt and found 1 on E bay and with shipping was 46 bucks. That's the only one I found. (MES) I mean. Beggar
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    Brining a whole spatchcock turkey to smoke.

    Thanks fellas , got it brining in pops.
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