Recent content by hjscm

I have a good scale.  i do a lot of baking and making sourdough bread so use it a lot.  just new to smoking and bacon.  if i use that calculator can i just add my seasoning along with what ever cure and salt and sugar it ask for..  It came out great, i thought it might be to salty but not at...

Ok now i feel much better.  I wanna cold smoke one to see if there is a difference.  since i always cook my bacon before serving should i be fine to cold smoke it with that recipe?  Also has anyone tried to put an apple or two in a blender and add that to the rub?  I'm looking to try an apple...

Thanks, sorry I should have been more specific. I did that recipe twice. For two pieces of meat so it was for 4.2 lbs I used 1 tsp of cure. Hopefully that make sense, and will be cured long enough. I had them in separate bags. My chamber sealer wouldn't fit the whole belly so I split them.

well here it is off the smoker.  fried a piece up and tasted pretty darn good.  i cut into about 1 lb sizes and vacuum sealed and put in fridge. hopefully i did this right and i won't get sick.

Ok so trying to make some bacon.  here is the recipe I'm using. 8.4 lbs pork belly cut into 4.2 lbs each 1/4 cup brown sugar 1/4 cup maple syrup 1/4 kosher salt 1/3 cup maple extract 1/3 cup maple flakes.( i like maple i guess) 1/4 espresso powder 1/4 cup water 1 Tsp. cure #1 some...

i totally agree but i work in the medical field and have seen it first hand.  just want someone who is new to realize there can be complications.  Some cheese and mushrooms are ok but some are not.  Just want people to be aware.  thats all.

Just FYI Do not seal soft cheese.  they can contain listeria which love anaerobic conditions.  Same goes for garlic and mushrooms which can cause botulism.  Just trying to make sure you guys are safe.  I know you guys know what your doing, just trying to help anaerobic conditions anaerobic...

thanks i am going to try it thursday night for friday.

Thanks all.  How long do you think it would last in cooler?  I plan on smoking one over night and taking to the fire house for lunch.  thinking about putting one in about 8:30 pm taking out around 6:45 and wrapping and putting in cooler.  eating lunch around 11:45 or so. will it still be hot?

here is the final cuts.  good smoke ring and good flavor.

Thanks plan on eating around 7pm pst.  so in the cooler for about 2 hours.  plated pics will come in about an hour or so.  i have a whole chicken in the convection steam oven which will be done around 6:45 so ill take pics of that too.

in the cooler. hopefully comes out ok.

meat is at about 198 now.  first time looking at it.  doesn't look bad.

Thanks, Seems to be doing ok i guess.  back right is steady at 228 and front left is holding at 235.  meat is moving along and is at 191 right now.  plan on pulling or at least putting a toothpick in and checking around 203.  then wrap in foil and a towel then in the yeti for about 2 hours...

just trying to figure out the smoker also.  i have temp set at 235.  meat probe is at 173, back right grate temp is 219 front left grate temp is 238.  i know i am anal but trying to play with dampener to get grates as close as possible.  i think that it is storming like crazy here might not be...