Recent content by hyphen

Thanks guys, guess I'm tossing it back in another bag of brine lol

Do you guys figure 24 hours is enough time in the brine? I have 4 legs averaging around 2lbs each. They were sitting in a wet curing brine for about 24 hours, give or take an hour. I pulled them and gave them a wash because I was afraid them getting too salty. Do you guys figure this was a...

I have a couple scales that use metric, imperial and one that measures down to micrograms. The weight wasn't what was in question, it was the calculations. FWIW all of the calculations for the cures were done in grams. Sorry for any confusion.

Thanks for the heads up, fellas. I've got some corned beef (for pastrami) going, bacon (dry cure in vac seal), and some monster 2lb turkey legs curing. Wish me luck, I'll update as time goes on.

Hey all, I'm taking another stab at curing some bacon, this time with a dry brine. The belly slab was a tad over 3lbs in the package and trimmed down to 2.5lbs. For the rub I used 26ish grams of kosher salt, 1/3 cup of brown sugar, a couple teaspoons of pepper and 3g of prague #1. They...

Sorry, didn't get any pictures after the cook was finished because I was so busy entertaining people and getting drunk. Ribs came out great with just a hint of heat and mopped with a carolina sauce. Brisket unfortunately was a little overcooked. I had to get my hair cut which kept me away for...

Also, the ribs don't go in the smoker until 10AM. So, if you guys have any pointers now is the time to shoot them over haha.

Okay, so the end of the flat on my brisket was a bit thin, just like you more experienced folk had anticipated. I wouldn't say it was under 3/4 but it was thin enough that I second guessed it. On top of that, I missed some spots when I applied the rub. I didn't curve the trim, but I think...

Roger that. I'll go inspect it and trim around. I'll post some updates later tonight while I'm prepping the pork.

I just bought an 11# packer at smart and final for $30. you can find some deals out there if you don't mind lower grade meat for practice.

wouldn't folding it over prevent the inside of the fold from receiving smoke?

Thankfully, my friends ain't cheap. Pork neck though, I don't they know anything about that haha. Just checked, it's a little over an inch I'd say, but that was just a quick glance while it's wrapped up and in the fridge. I'll take a better look tonight.

Being Korean myself, I wouldn't trust a Chinese brand to make a good bulgogi/galbi marinade. It's like asking the British to make a good authentic north carolina bbq sauce. Korean BBQ is a broad term and marinades vary depending on the type and cut of meat. The marinade you bought is their...

I'm also a novice and for what it's worth had similar experiences. The problem is that you're probably buying the costco flat (it has to be if it's only 7lbs). The ones near me don't sell packers unfortunately. Two times I tried the costco flats and two times they came out dry. It's not a...

I've only hosted a true BBQ once and it was a success. I decided to have another one at my new apartment since I have a much larger balcony (i'm a city boy). Anyway, thought I'd use this thread as a log. I'm only expecting about 9 people total, only 7 of which eat meat. The ones that do are...