Recent content by Cookin_Grillin_Smokin

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  1. Cookin_Grillin_Smokin

    Safe to eat turkey?

    My mom was smoking a turkey on her pellet grill. She got the temp to 155 then the pellets overfilled the hopper and it caught on fire. she saved the turkey in the fridge and it has been 3 days. Can she heat the turkey to 165 in the oven and still eat it safely? thank you in advance for your help!
  2. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    They did come out very nice looking, thanks Edge! Thank you again everyone for you help and input! I can’t wait to fry some up in a couple days
  3. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    Awesome, thank you for your help guys! My first slab is done, only smoked for about 2 hours as my pellet smoker only goes down to 200. Now gonna let it sit in the fridge for a couple days before digging in I let it hit 145 internally by accident so hopefully it’s not overcooked :)
  4. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    It was one large slab, about 2.5 kg total and I cut it as close to half as I could with my eyeballs.
  5. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    Each slab was in its own bag, but they were stacked on top of each other to save space in the fridge. I would flip them once a day, but forgot to do that the last couple days
  6. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    I used this low sodium recipe: https://www.smokingmeatforums.com/threads/low-sodium-bacon-recipe.284429/ However, I used a little bit more curing salt. I believe it was about 4 grams of curing salt and 20 grams kosherwhich I was told may be too much. I put it in a vacuum sealer bag and sucked...
  7. Cookin_Grillin_Smokin

    1st time using and Smoking Bacon

    So I just threw on my first 2 slabs of bacon on my pellet smoker. I let them cure for 9 days. I attached a couple of pictures. One slab has really nice looking color, the other one looks a little off, almost a little green? (I’m color blind so it’s hard to tell) does this look normal? I’m...
  8. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    for some reason I could t get this thread to open all week until this morning. My bacon has been in the fridge for a full week and I wasn’t able to rise and lower the curing salt content. following the low salt recipe posted earlier in this thread, it says to take it out, soak it, then put in...
  9. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    As long as it is safe to eat I don’t mind keeping it and seeing how it goes. Safety is my biggest concern. I can always give it to my neighbors if it isn’t too salty :)
  10. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    Man am I glad you guys have the knowledge and expertise to help me out. When I was rubbing the pork it seemed like it wasn’t enough of a brine. I guess I am used to rubbing my meats in a thick layer of rub before I smoke it. I started the brine on Thursday night (I’m reading this Saturday night...
  11. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    Okay, so I got my curing salt today. I used the low sodium recipe, but I am using 2.5 lbs of pork belly which is slightly over 1 kg of meat which it states in the recipe. The meat weighed in at 1.13 kg I adjusted up to 4g of curing salt instead of 3, and adjusted the salt to 20g instead of 19.2...
  12. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    Thank you everyone for your input. I didn’t realize there was so much technical information I needed to know to keep it safe to eat. I purchased some cure #1 from Amazon and will use the low sodium recipe @SmokinEdge posted. When I put the pork belly in the bag for a week to cure, would it make...
  13. Cookin_Grillin_Smokin

    Uncured pork belly smoking question

    Hey everyone! So I have decided I want to make my first attempt at smoking a pork belly for bacon. I am sensitive to salt, and even the uncured bacon at the store has a lot of salt to me. Can I smoke a pork belly without curing it? I am planning on adding some salt, but just a minimal amount. I...
  14. Cookin_Grillin_Smokin

    Need recommendations on a new Bluetooth Thermometer

    Thank you everyone for your suggestions, it is greatly appreciated! I had an Inkbird thermometer a while back and it worked great for a short while then stopped reading accurately so I was a little hesitant to purchase the same brand again. I am willing to give it another shot since it is...
  15. Cookin_Grillin_Smokin

    Need recommendations on a new Bluetooth Thermometer

    Yes, I would love the code! Thank you!
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