Recent content by DanG123
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happy labor-and-bacon-day....
i thought I'd hear how people missed the maple-brown sugar with breakfast. But, people are telling me this savory, but not overly salty, version is "amazing"... -
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happy labor-and-bacon-day....
cut back the usual Maple-Brown Sugar, and went with more Thyme and Coriander flavor... final poll numbers haven't come-in yet- but the early precincts are reporting very favorably! 2.5% 9-day cure (.2% #1). 220F for about 4.5 hours. -
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Looking for some first-time Smoker-brisket feedback..
Thanks all! Good stuff!! I'm disappointed - but NOT discouraged............ more to come!! -
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Looking for some first-time Smoker-brisket feedback..
yeah, i'm thinking that several hours in the fridge was completely wrong... season right before going on the smoke from now on! thanks. -
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Looking for some first-time Smoker-brisket feedback..
25 mins rest (tho - i'm learning something much longer in warm oven may be better). did slice against grain on each cut. i actually had 2 meat probes and a 3rd handheld (all tested). so, was up over 195... but, clearly needed more. thanks! -
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Looking for some first-time Smoker-brisket feedback..
I'm more of a pork-guy - but decided to give my first brisket a try. Gotta admit - I'm not too happy with the results. Any thoughts what to try next time appreciated: I thought I went pretty straightforward: basic S/P-OP-GP mix let it sit in the fridge for a few hours. Then let it come up to... -
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Very excited for Easter....
about 7 hours 250F med/high smoke....... it's tented and resting..... Happy Easter to all!! -
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Very excited for Easter....
okay... the hock is prepped - and the alarm is set. :emoji_wink: next photos will be dinner! -
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Very excited for Easter....
Told the mother-in-law I'd be doing a ham.... She doesn't know it's gonna be long-smoked Picnic Ham... I know dad-in-law will love it :) I'll report back later with photos........ -
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Boxing Day bacon
reporting back: bacon and eggs last few days have been amazing! and the neighbors are enjoying too! Always makes me happy when guys who I know BBQ are amazed at the thought of actually curing and smoking bacon that comes out amazing :) -
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Boxing Day bacon
just sharing... This is a "left-over" tip of a really nice belly I made a few months ago (nearly forgot it was in the freezer). 2.5% cure (50/50 Salt/Sugar)+Spices+.025%#1 12Day cure. Light Molasses brush w/ overnight dry. 220F for a bit, give or take... pardon the bag in the last photo--i... -
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First picnic...
I feel I have my butt down pretty good... but, had been a little hesitant on the picnic - didn't want to dry it out. But, kept it 225 for 6.5 hours and it came out fine. 225F / med-high smoke; salt/sugar/magic spice -
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Storm butt
Having been through a few hurricanes in my day - I can only try to express how heartbreaking it is to see the devastation in Florida. My wife and I are thinking, praying (and doing what we can) for folks effected. I hope no one thinks I'm making light of the situation. We feel very fortunate... -
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Methods to dry-age steaks at home?
I've had success with UMAi bag. here's 60-day boneless Rib Eye... at day 0/30/60 and trimmed...- DanG123
- Post #6
- Forum: General Discussion
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Ray’s Gabagool
I love this! I've been working on my UMAi Dry bags as well - though on Pancetta not Capicola.. 3months on this one.. with another at nearly 6 mos. which I will open shortly...
