Recent content by Florida Chris

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    Dry cure bacon first time!

    I keyed in on this part. I don't have enough experience so I'll defer to Guru @SmokinEdge for the answer. Shouldn't dry brine be bagged rather than naked on a rack?? Either Zip Lock or vac sealed?
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    Pellet Grill Fires - Grill clean but still get flares

    Is the grill leveled so the drippings drain properly?
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    Buying ribs to smoke

    Work the holiday sales. Memorial Day coming up, followed by Father's Day and the 4th. All big grilling/smoking events. Look for the sales, maybe make the extra drive if needed, and stock up the freezer. I have lots of shopping options but I bought a chest freezer just so I can stock up on the...
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    STPP additive

    For those of you who use STPP, what's your "Go To" source? I've been looking around and prices are all over the board. I've seen things from $50 for 20g to $25 for 2lbs. Anyone have a good source for both price and quality?
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    What would cause a thin rubbery rind on smoked pork belly

    I haven't bought one from Costco in a while but I did read in the news and on here that some time in the past 6-12 months they did all switch to skin on only. I also thought I read recently that the uproar it created caused some, if not all stores to switch back to skinless.
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    Who cures their own black olives?

    Here's a post by @Chris_in_SoCal from a little while back. Maybe he'll see the tag and chime in with his experience and advice. https://www.smokingmeatforums.com/threads/fermenting-olives.323924/#post-2471052
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    Hoping next cook goes smoother

    I have the 4 channel model. It came with a NIST certificate of calibration so I'm not sure if it's necessary to go thru the process again, but it's not a bad thing to do it for your own reassurance. I've had no issues at all with it. I even brought it up North for deer season. I was able to...
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    My Turn for Florida

    Two launches this week. Both with boosters landing back on land. That's a pretty incredible sight to see, especially at night!! Plus you get the double sonic booms!
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    My Turn for Florida

    You can go see the surfing dogs on Sunday. I'm about 15 miles south of Cocoa Beach. Let me know if you have any questions! https://www.visitspacecoast.com/event/east-coast-dog-surfing-festival/
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    If it wasn't for Bad Luck

    Maybe check out the local library. Most have computers for the public to use for free.
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    Grinding own 16 Mesh

    I use 1 of these for coffee...
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    Late to the party, save me a dram and a beer!

    Smoked to ~150, sous vide 155 for 24 hrs. Bark stayed better than expected. Black pepper, garlic, mustard powder, and coriander for the rub. In the fridge to cool overnight and she'll meet the deli slicer tomorrow.
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    Late to the party, save me a dram and a beer!

    Pastrami got the smoke today. Coated with black pepper, garlic, mustard powder, and coriander. I failed at pics. It's in the jacuzzi running 155 until tomorrow per SmokinAl's recs. And that leads to my next question. I want this for sammies so I planned on chilling it after cooking so it...
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    Late to the party, save me a dram and a beer!

    Ya, can't argue that one!! Original plan was to put some color on it after the sous vide but since everything got shifted from the weekend to a work night some sacrifices needed to be made. I almost didn't post the cutting board shot but decided full disclosure was part of the deal! I would...
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    Late to the party, save me a dram and a beer!

    Well, last Wednesday was 14 days in the cure. Plan was to take it out and get the flat into the sous vide following SmokinAl's recommendation of 155 deg for 48 hrs found in another thread. But life, again..... Wednesday night some kind of crud caught up with me and I was laid out for a few days...
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