Recent content by JC in GB

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  1. JC in GB

    The Economy of making your own Meat.

    Welcome from WI. I got into smoking meats years ago when my father got a Big Chief smoker and smoked some salmon. It was okay. I figured I could do better and slowly, I ramped up to getting a professional quality smoker and building my own curing chamber. It has been a long and tasty ride...
  2. JC in GB

    43, fitter and turner from Australia.

    Wow, looks awesome. Great job! Hats off to you. JC :emoji_cat:
  3. JC in GB

    Bacon salt content question

    No worries. All good information. :emoji_blush: JC :emoji_cat:
  4. JC in GB

    Bacon salt content question

    The times I have made bacon, it was much better than store bought. Had plenty of smoke flavor. People where I work line up to buy it from me. Just want to add that when I did bacon in my electric smoker, it turned out with very little smoke flavor. JC :emoji_cat:
  5. JC in GB

    Bacon salt content question

    I use a 10% wet brine. By 10% I mean I use 10% of the meat green weight in water so I have a concentrated brine. I make the brine strength to be an equilibrium cure. I find this method is easier to do than a dry brine and comes out with nearly identical results. Thanks for any insight you...
  6. JC in GB

    Bacon salt content question

    I have been seeing a lot of discussion on the forum lately about bacon curing. I just started some new bacon curing 2 days ago and have made bacon a few times already that turned out well with no issues. So, here is my question. I see that salt content has a bit of a range from different...
  7. JC in GB

    What’s the craze with smash burgers

    I like both smashburgers and the thicker 1/3lb patty burgers.. I like to switch up for a change of taste. Just something about the meat crust and caramelized onions on the smash burger that the 1/3lb burger can't replicate. My $0.02 JC :emoji_cat:
  8. JC in GB

    Newby : Looking @ possible smoker options ?

    The Weber Smokey Mountain unit is a pretty good smoker and good for entry level charcoal smoking. I started with a Dyna-Glo unit and if I had to go back, I would probably get the Weber smoker for ny first one. JC :emoji_cat:
  9. JC in GB

    Help with first time bacon.

    Thanks for that clarification. I should have mentioned that you didn't necessarily need to rinse with an equilibrium cure. Some really good advice in this thread. :emoji_blush: JC :emoji_cat: Here is a video I found that may help you program your Fireboard 2 unit for the thermal profile...
  10. JC in GB

    Help with first time bacon.

    Rinse the pork belly and put back in the fridge on a rack overnight to form a pellicle. Next day, smoke the pork belly either with a hot or cold smoke technique. If you are cold smoking, the smoker internal temp must stay under 50F. If you can't achieve that, use the hot smoking method below...
  11. JC in GB

    Anyone own one of these

    Interesting concept but I will believe it when I see it. Looks pricey as well. Maybe I can convince someone I know with disposable cash to get one then show me. :emoji_laughing: JC :emoji_cat:
  12. JC in GB

    Hoppin' John

    That cookbook has a recipe for hushpuppies as well. I am going to have to try to make them now. :emoji_yum: JC :emoji_cat:
  13. JC in GB

    Newb Again

    Welcome back from Wisconsin. JC :emoji_cat:
  14. JC in GB

    Hoppin' John

    Here you go. Enjoy!!! 1 large onion 3 stalks celery 1 bell pepper (whatever color you like) 1 pound bacon cut into bite sized pieces 1.5 cups cooked black eye peas 1 cup long grain rice 2 cups chicken stock salt and black pepper to taste cayenne pepper to taste 1 T BBQ rub Fry the bacon...
  15. JC in GB

    Hoppin' John

    I got a BBQ book from the Green Bay public library and it had some non-BBQ recipes included. I came across a recipe for Hoppin' John. I never heard of it before but it sounded interesting so I did a bit more research and then made this Southern style Soul Food for dinner. It was fantastic! I...
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