Recent content by dobson156
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Curing bacon (belly), how to safely make less salty by reducing time
Yes, exactly. Sorry it seems like the discussion has been derailed a bit by semantics. Happy to not use the term "bacon" if it aids the discussion. I have no problem with it tasting different, in fact, that's ideal. I could just buy bacon that tastes like "normal" British bacon from my butcher... -
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Curing bacon (belly), how to safely make less salty by reducing time
Correct me if wrong, but hot smoking to pasteurisation temperature is what then kills any (most) botulism? As wood cooking in general, no? There are lots of pork curing processes that don't use nitrates, like iberico ham? Happy to accept its "salt pork" rather than "Bacon", that's semantic... -
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Curing bacon (belly), how to safely make less salty by reducing time
Salt pork is not a common used term in the UK. Where I am, where he is. I am not really sure what the difference. He's curing it, he's smoking it. What's not bacon about that? It's even belly pork as the American's prefer. Regardless, the question remains, at what point can curing time be... -
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Curing bacon (belly), how to safely make less salty by reducing time
I've just finished curing a pork belly. I loosely followed the system covered in this video. Which I think is basically the excess salt method. Change the salt-sugar cure daily for 5 days. Then hang. I cut the belly into four and cured it with: 1:1 sea salt (fine), sugar (+pepper) 2:1 sea... -
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Smoking pork belly ahead of time
I did it as I said above. Due to the cooling that happened in transport I finished it in a 200C oven and that got the skin to crackle as desired. Thanks everyone :) -
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Smoking pork belly ahead of time
So I've decided to smoke it dead early on Christmas morning to 63c and drive it over, where I'll then finish it to 92c. I'll wrap it in cling film and put it in a (warm) cooler rather than try and cook it and heat it again. -
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Smoking pork belly ahead of time
I was going to do thick slices, I'm open to other ideas though -
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Smoking pork belly ahead of time
Sadly not. But that is a good shout if I did. I was thinking of braising it back up to temp, but I am worried the skin wouldn't crisp if its been reheat in "wet heat". I guess reheating in a really low-set over is probably the best way. I also thought I could do one of the following. Smoke... -
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Smoking pork belly ahead of time
If I wanted to smoke a pork belly the day before so it'd be completely cooled by the time it is to be served, how would be the best way to heat it back up? I'd be smoking it in my offset smoker and I'd want to be able get the skin to become crackling. I know I can do that if I were serving it... -
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First time cooking ribs
Yeah I certainly think that might have been a part of it. LIke I said, I cook the rub from a book. You can see at 2hrs in it looked fine. Then over the next 1.5hrs it blackened. I could probably have removed them after only 3hrs rather than 3.30. I've smoked a brisket before (which took MUCH... -
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First time cooking ribs
Thanks! I didn't use mustard but I did give it a rub with olive oil first. I think the salt granules were just too big. Its not like none stuck - just the ratio to the other seasonings wasn't maintained. -
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First time cooking ribs
@Jabiru The BBQ sauce is really quite simple. I just sauté half a fine diced onion with as much better as you think your health can tolerate. Once translucent sauté a couple of table spoons of tomato puree/concentrate and cook it out. I then add chilli powder, garlic granules and paprika to... -
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First time cooking ribs
Hi, I cooked Baby back ribs a couple days ago, thought I'd post how it went. I firstly used the rub described in the "Project Smoke" book by S Raichlen; listed under Oak-smoked cherry-glazed baby back ribs. It's a paprika heavy rub with some other spices, sugar and salt - but notably no Black... -
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What to do with left over bones
Great just what I want to hear. > I would remove bark and skin Haha I don't leave anything on bones!- dobson156
- Post #3
- Forum: Sauces, Rubs & Marinades
