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Recent content by SmokinEdge

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  1. SmokinEdge

    Hey Guys!

    Welcome back Jed. Congratulations on retirement.
  2. SmokinEdge

    New Aussie member.

    Welcome from Colorado
  3. SmokinEdge

    Possible Nitrite Burn on Butt Bacon

    Looks like typical oxidation to me. While nitrite burn can happen, it’s very difficult for it to happen at 0.25% (156ppm) on whole muscle. Remember that dry cured whole muscle can go as high as 625ppm nitrite. That’s why those cures are applied in about 3 different stages. The 0.25% is maximum...
  4. SmokinEdge

    True Dry Cured Bacon.

    LEM 10” electric slicer. Nothing wrong with a knife and a steady hand though. I’ve cut a lot of bacon that way.
  5. SmokinEdge

    True Dry Cured Bacon.

    Not possible without nitrite.
  6. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Minimum wage is a political creation. Actually the idea is to learn an actual skill and or become educated. In that the minimum wage doesn’t apply because it’s never offered there as a starting wage. This isn’t difficult.
  7. SmokinEdge

    Fishing and hoping...

    Looks like good times. Relaxing.
  8. SmokinEdge

    True Dry Cured Bacon.

    This is an Equilibrium cure process. So you only apply to the meat what you want it to have in it when complete. So no. Zero rinse at the end.
  9. SmokinEdge

    Want to get started on cheese making.

    Reach out to @LoydB He makes some fancy looking cheese.
  10. SmokinEdge

    Lobster Lemon Cream Orzo

    Wow! That looks and sounds Fantastic!
  11. SmokinEdge

    Weekend Inspirations

    When I get emails from “smoking-meat.com” they are always labeled “Jeff Phillips” not smoking meat. So the label in your inbox would or should tell a lot. All emails in my box from here are labeled “Smokingmeatforum”
  12. SmokinEdge

    Jalapeño and Cheddar Kielbasa

    I like doing rings. You did some nice work here.
  13. SmokinEdge

    Smoked some belly...

    Looks delicious
  14. SmokinEdge

    Shrimp Cocktail

    I’ll post you a link to what I made. The key when I made the cocktail was the Tequila lime marinade on the shrimp. I was running the kettle 225-250 with coals banked for indirect cook. I placed a chunk of apple wood on the coals then put the shrimp on indirect closed the lid for just a few...
  15. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Currently I’m buying whole chicken, pork butts and any other sub primal I see priced right. I grind my own meat from that, I have a knife and I cut my own steaks. Just remember, the more times a butcher touches any meat the more expensive the meat. Shoulders and clods are good to watch for...
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