Recent content by Kyleblun

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  1. K

    To pellicle or not to pellicle?

    Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking. They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption. Recently I have seen some well respected...
    • Kyleblun
    • Thread
    • bacon curing pellical
    • Replies: 3
    • Forum: Bacon
  2. K

    How much weight it lost from curing and smoking

  3. K

    How much weight it lost from curing and smoking

    If I want to end up with 2 pounds of cured smoked bacon how much should the raw meat weigh before curing and smoking? I am dry curing and hot smoking till internal temp is 150f.
  4. K

    Smoked gammon/ham exterior very dark

    I used a heat deflector which I use every time I smoke something. Temp was 220f and then 300f for the glazing at the end
  5. K

    Smoked gammon/ham exterior very dark

    Actually it was dark but not near black so maybe the glaze was on too long and made it super dark. I am going to try another one with a more conservative glaze temp and time and a milder wood. I made some killer bacon with plum wood and I still have some so maybe I will use plum wood next time
  6. K

    Smoked gammon/ham exterior very dark

    Thanks. It was very dark before I put the glaze on. Maybe too much sugar in the cure? Once the internal temp was 135f, I put the glaze on then bumped the temp up to 300f. Then 2 more coats every 15 minutes and then took it off around 147f internal temp which climbed to 150f while resting...
  7. K

    Taking meat off the smoker before it hits the target temperature

    Thanks for the advice guys. Appreciate it
  8. K

    Smoked gammon/ham exterior very dark

    I have decided to make a gammon/ham for Christmas this year, so I made a test one recently and had some friends over for an early Christmas dinner. We call it gammon on my side of the world so I will refer to it as gammon from now on :emoji_grin: I used the equilibrium dry-cured method and...
    • Kyleblun
    • Thread
    • gammon ham pork
    • Replies: 6
    • Forum: Pork
  9. K

    Taking meat off the smoker before it hits the target temperature

    Due to the fact that meat continues to heat up after it comes out of a heat source, should I be aiming for a temperature lower than the actual target temperature?
  10. K

    Do you need to separate the point and flat for making pastrami?

    Then that is what I will do too. Thanks
  11. K

    Do you need to separate the point and flat for making pastrami?

    I am using #1 salt. I actually have not calculated it yet. What do you recommend?
  12. K

    Do you need to separate the point and flat for making pastrami?

    Hi I have been looking at Pastrami recipes and some tell you to separate the point and flat before curing and some say to keep the brisket whole. Which is the best way?
  13. K

    Pastrami recipe recommendations

    Is an equilibrium wet cure for pastrami used? Or is that only for dry cure?
  14. K

    Pastrami recipe recommendations

    Thanks for the tip on the steaming. I have a digital steamer.
  15. K

    Pastrami recipe recommendations

    Thanks to everyone who posted.
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