Recent content by chasenr

Well, finally pulled them today on day 18.. uhoh ;). Ended up being gone for the weekend so wasn't able to pull earlier. Soaked each slab for one hour and did the fry test. With confidence, I chowed down the TQ slice, having done a handful of these in the past. And then with much hesitance, I...

Thanks Chop for the rely. That is good info! Sent from my iPhone using Tapatalk

I've been massaging and flipping daily. I decided to add 2 TBS of water this morning and did a good massage. I'll see if this helps over the next day or two. Thanks for the help! Keep you posted on this one. Sent from my iPhone using Tapatalk

That was my concern as well Bear. There is a small amount of liquid in the bag but I'm not sure if there is enough to be moving the cure around. Good thought on adding water, but I will hold off until I know that's a good idea. Not sure if it will dilute everything.. Sent from my iPhone using...

Thanks Bear. You are correct that there is more salt with the TQ but it's a night and day difference between the two slabs.. and the second concern was the lack of stiffness. But sounds like for the most part this is normal for cure #1. Sent from my iPhone using Tapatalk

Alright, good to know that this is normal for cure #1. Thanks Sent from my iPhone using Tapatalk

Hi all, I've got a question on curing bacon. For the first time, I'm attempting to cure bacon with pink salt. The previous 4-5 time, I've used Bears recipe with TQ. So when curing 1603 grams (3.5ish lbs) of pork belly, according to the cure calculator, it only needs 4 grams (3/4 tsp) of cure...

Thanks Slipaway! Yea, time behind the smoker is the best way to learn. Plus it's a heck of a lot of fun! Happy New Year to you too! Sent from my iPhone using Tapatalk

Thanks Al, love me some corn and homemade fries. My wife finally figured out a fantastic recipe. And yes, I'll admit... that's the only way we eat potatoes! Lol! :) Sent from my iPhone using Tapatalk

Thanks Ghoster! That's crazy! Time to start raising your own! :) Sent from my iPhone using Tapatalk

''Twas the morning after New Years Day and the UDS was starting to get lonely.... so I decided to get a rack of ribs going! Ribs has been on the short list of meat I've been hoping to smoke so I picked up 4lbs of pork spare ribs @ 2.49 per lb. Not a bad price. I pretty much followed Bears step...

I can easily reach temps of 300 with two 1" holes open so four 1/2" holes should be enough.. curious what your basket looks like. Sent from my iPhone using Tapatalk

Thanks Jay! Have you found it's easier to maintain temps of 225-250 with the 1.25" hole capped? So far, I have run both the exhausts wide open. Works well but I feel like it would rather be around 275 with exhausts wide open. Sent from my iPhone using Tapatalk

I have a chuck roast so that's perfect, thanks Al! Dirtsailor, I have yet to do burnt ends. Time to look up a recipe! Sent from my iPhone using Tapatalk