-
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.
Recent content by Scott1132
-
S
Bacon was curing for 13 days and fridge got above temp?
Sorry for the dumb question here. But when you brine your pork belly you slice it into 3" sections ( lack of better terms) meaning a full belly is about 21" long you slice it into 7 chunks and then brine? Or am I reading too much into this. Just asking, as I've made bacon once and... -
S
temp calibration Smoke Hollow
Did you ever find out how to calibrate the box temperature? I'm off by 60 degrees.- Scott1132
- Post #3
- Forum: General Discussion
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
