Recent content by q3131a

Sounded like a good plan. How did it turn out?

Excellent. Thank you my friends. I appreciate the suggestions.

I have been using sausage maker's hog casings from Amazon. They are ok, but can be short pieces. They also have a tendency to burst. Anyone have a better casing/source? Which brand do you prefer? I don't have a local butcher, so I need something I can have shipped.

This is what I started with. Chud Bacon 400g salt 200g sugar 60g pink salt 15g garlic 15g pepper 5g sage 5g pepper flakes Add 3% by weight to pork belly. Cure for a week and smoke at 200 for 4 hours.

This is a classic post, I refer back to it every time I smoke pork butts.

Well done.

Nice. I did 2 whole briskets on Sunday. I've got two pork butts set to start tonight.

No anti caking agents, no msg, less salt, and less expensive. Why would anyone not make their own rubs?

Making this tonight

Looks great! Thanks

Next time use a fat seperator before you pour the juice back onto the meat. This will remove the excess fat. However, the juice will still jell. As the connective tissue breaks down under slow cooking, it turns to gelatin. That is the same stuff that makes jello. Gelatin is good suff in meat...

Looks great. I like sugar rubs.

And this year the fed.gov will spend 3 trillion. Just wait and see how much we spend when we have the Dems in control of congress and the white house.

More stuff in the brine. I am not a fan of brining too long. 8 to 10 hours max.