Recent content by we meat again

Use good kettle cooked chips, not the cheap crap. Go easy. They take smoke really well.

Thanks, and Yep. Definitely some variation in weight piece by piece.

Thanks. I built a 5X5 cedar cold smoke house up in the NEK with my brother in law a few years back. He's since moved to SC, leaving Old Smokey behind :( . I miss it up there (except for mud season).

Gotta be cold outside, for starters. Spread it out on a sheet pan and give it a couple hours of pecan smoke (more if you like). Another good one is smoked maple syrup to pour over ice cream!

My first post here was a bacon recipe that I tried and was asking for feedback. It was requested that I post a new thread and introduce myself. I'm 60 years old with one wife and two kids. My wife can cook but I love it more than her and so I do most of the cooking. Lucky for me she loves...

An update on this first bacon ... If it was a little heavy on the cure I'm not sure how to tell by either taste or texture. After the comments, I was expecting to be displeased by saltiness but nobody who ate some found it to be salty at all. Maybe the saltiness was offset by how sweet it...

Thanks! Like I said, I found this forum just a little too late. When I do the EQ, should I weigh and make up the brine for each individual piece or the total meat weight?

My Avatar photo is a cold smoker I built from a used wine barrel and a 1 liter Smokai tube. The black iron pipe is both a chimney and a handle for pulling the lid. I've got it mounted to a wheelbarrow frame and there are two levels inside for wire racks. I can get 10-12 hours out of 1 tube...

Wow! I'm working on my first bacon with 20 lbs and I thought I was being brave. All the best!

I started with approx. 20 lbs of pork belly (6 3.5lb pieces) - I already know I'm going to weigh everything out EQ style next time (wish I had found this forum about 10 days ago :) 5 tsp Prague #1 20 tbsp course kosher salt 20 tbsp light brown sugar 6 tbsp maple syrup 6 tbsp grape molasses 12...