Recent content by kcbrew
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Newb question
Well that one went to the landfill. Try # 2 has been curing for 8 days. I'm planning on smoking it tomorrow. I followed this except for using brown sugar. http://www.smokingmeatforums.com/forum/thread/108844/bacon-the-easy-way-thanks-pops-with-q-view My question is when rinxe and then soak... -
Checking in
Found this place today when I had some bacon questions today. Good responses and pretty quick. This seems like a great board. Been smoking stuff for a long time, backyard stuff - no comps. In the Kansas City area. Homebrewing nutcase also. Think I'll hang around a while. Yes I wiped my... -
Newb question
Thank you for the replies. You all confirmed what I thought. I wasn't very happy that I ended up with the smoked rub anyway. I'll dump it and start over. -
Newb question
I'm pretty sure I screwed this up. Never cured pork belly before. Dry rubbed according to the instructions with Morton Smoke Flavored Sugar Cure. Why I grabbed that I don't know because I use my smoker almost every week. Smoking at 200df to an internal temperature of 150df was the plan. It...
