Recent content by powmacp
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Bacon made the easy way...
Bumping this thread as I just tried this brine. It is quite easy to do and the result is very good. Before putting the belly in the brine, I chose to remove the skin which was quite a job by itself for a none butcher type of guys. :emoji_wink: It sat in the brine for 13 days. After removing it... -
Is This Pop's Bacon Brine Recipe?
This morning I sliced some to do what they call in French "Oreilles de Crisse". All I can say, it was awesome. I did slice another portion and frozed it for future use. That is a good brine. The only problem, is that I miss caculated the ingredient quantity as a US gallon in smaller than an... -
Smokers in Ottawa
Hey there. I'm from the municipality of Clarence-Rockland. My go to meat shop is also Lavergne for anything that will put on the smoker. I buy most of the beef cuts from Costco though. I have a Webber Smokey Mountain smoker, a Napoleon charcoal grill and a Napoleon gas grill. My preference...- powmacp
- Post #5
- Forum: Canadian Group
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Outstanding customer service!!!!
I believe that with paypal you have 30 days or so to file a dispute. Don't remember the exact amount of time. Been a while although I had to file from an ebay purchase that I did and never received the item. I was refunded after a few weeks.- powmacp
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Is This Pop's Bacon Brine Recipe?
Thanks for the recipe. Doing the brine as I write this. Will be smoking two pork belly next Sunday. Looking forward to taste the result. -
Smoking a 7 LB Pork Shoulder. How long does the Stall last?
Mine usually takes from 8 to 10 hours. I try to keep the smoker between 225 to 250. Near 225 is better. When the meat reach 160F I wrap in foil and spray a generous amount of unsweeten apple juice and apple cider vinegar at a ratio of 4 to 1. I remove it from the smoker when it reach 190 and...
