Recent content by X madmax diesel

Then it musta been the wet surface!

Well it was a bit bitter. I’ll have to retry without 10 hours, maybe 7 or smoke next time

You know I think/hope that’s it! I had it in the fridge drying and forgot to have my gf take it out of the fridge a few hours before I got off work. So it being cold, it wasn’t able to pelican very well I hope. I put it in the smoker on that cold night only 45 mins to 1 hour after coming out of...

I believe the first night was 40 degree average at smoke time. And the second night was about 65 average

Thanks yes I was wondering maybe it’s cause I’m “aging” it at 40 degrees instead of like a ham at higher temps!! I have not checked it today yet

I cured belly in fridge for 14 days vac sealed. 2% salt, 1 percent sugar, and 180 ppm cure #1. After 14 days rinsed and fridge dried for 1 day before putting cold smoke to it for 5 hours then resting in fridge over night. Then 5 more hours of cold hickory smoke. Used my propane smoker but didn’t...

hey Guys I have smoked my first slab for 10 hours over hickory. I’m pretty new to smoking but I used amazn smoker after failed attempts at hot smoking years ago with deer jerky. Anyways my slab has like an oil on it if I touch it and it tastes bitter licking my fingers after! I’m afraid that...

I went ahead and put my slab in it lastnight after 5 hour smoke. Gonna do another 5 hours today. But I put a baking soda in it too and will hope for the best like you!

Did you ever figure this out? I have a similar chamber myself that I’m kinda nervous about aging my smoked bacon in!

I’ll revac that jar. Yes that jar has a good seal like all the other jars I made. Not one single jar has changed from cuke color to the pickle color. I think I should have used hot water to pour in, that way it would get absolute vacuum, if my vacuum sealer can’t do it by itself!

I had tried these and waited a week before popping one quart open to try. They still tasted like cucumbers to me, with out any real change in color. I also noticed dried salt on the jar from the brine. I really don’t think I put too much salt in, not that that would cause my issue anyways... I...