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Thanks to all--I really appreciate the feedback so far. For these questions: 1 - I went with the default 2.5%: 2.25% kosher salt, .25% curing salt 2 - I used Cure #1 from Anthony's, not MTQ 3 - There was some liquid, I wouldn't say a lot. I was very thorough in turning and massaging daily...

I did not take pics of the areas I trimmed. Raw porky hands and panic prevailed, unfortunately. Meat came from my monthly meat share from Walden Local Meats. Not home butchered, but they promote local, organic, pasture-raised meats, if that helps... They also provide this affidavit from their...

Looking for some opinions on my first attempt at both buckboard bacon and dry curing. I will say I have made many batches of wet cured pork belly bacon without issue, so I do have some experience with this stuff but far from an expert. I saw Jess Pryles' blog post about buckboard bacon, and my...

Heck yes! Lifetime Bruins fan here. Never played, but was the team statistician for my college team. Became an LA Kings fan when their AHL affiliate Manchester Monarchs were local and I had season tix. Loved watching the kids come up and make it to the NHL. Had a great run: Bruins Stanley Cup...

Love this thread! I grew up outside of Boston and Saturday night was hot dogs and baked beans night. The hot dogs were boiled when mom cooked, sauteed in butter when dad cooked. Dad used to carve little messages or our names in the dogs before cooking, and they "magically" appeared as they...

How much longer do you cure, and why? I did 14 days and smoked to 150°.

...and rested it for two days. Longest two days ever. Came out great! More on the way as I got another pork belly this month. Also got a brisket and will be attempting pastrami soon with the help of all the good info on this forum! **edit** neglected to add I smoked it with apple wood. Details!

Hi, and welcome to the forum! I can't say I've ever had anything fall into the vent of my MES while smoking. Should a leaf or some other bit of small organic matter happen to blow in there, I'm not so sure that's a huge concern. The only thing I've ever worried about in that department is...

Neat thread... Seems like a perfect way to reintroduce myself to the group. I'm preparing to get back into vegetable gardening this season. Maintaining my 1890-built house is also considered somewhat of a hobby, I guess? I also enjoy kayaking and sometimes bring a fishing rod with me and...

Nice holiday spread, Sir! Glad to hear the Mrs. is recovering well. :-) Is that a light-up Eagles sweater I see?

All the best for successful procedures and speedy recoveries to all of you hip-sters!

Just to officially draw a close to this one, here's the plated final product. It's a hit! Thanks to noboundaries and everyone else for the tips/advice.

...tasty, but quite heavy on the salt, so I soaked for another half hour. Sliced off another piece from the same end for a fry test, and is was very *not* salty. In hindsight, the first slice was off the end of the slab so I think that's where the over-saltiness came from. Still, you can always...

Thanks, noboundaries. Been a crazy week--the process starts tomorrow! Braz - Checked out the Mahogany Sauce recipe... looks like a great recipe that begs to be played around with. Adding that to the ever-growing list. Thanks for the suggestion!

Thanks for all the suggestions! I think I'll give noboundaries' route first since you've done all the math for me already. Quick questions: your final step says to cool and vacuum seal. Do you vacuum seal the full halves as a final prep step, or do you portion it at this point and then vacuum...

I picked up a nice 5.25 lb pork loin at a great price the other day, and I'm struggling with what to do with it. I'd like to use it to try out some new things as I'm still pretty new to smoking and even less experienced with curing. I have Cure #1 and #2 on hand, but have yet to try either. I...

Welcome, and tasty pics… Hope you'll take the time to share these recipes!

Welcome! So much good info here, you're bound to find answers to any questions by searching, and if not, by asking. Great info, great folks.  Happy smoking!

I pickle my excess jalapeños in a red wine vinegar/salt/pepper/sugar solution. They never last long enough to be anything other than refrigerator pickled peños.   Drying in the dehydrator works awesome for cayenne, but never had good results with jalapeños. Not sure why...

A classic Dad joke... got to build it up: Q: How do you catch a red monster?  A: With a red monster net! Q: How do you catch a blue monster? A: With a blue monster net! Q: How do you catch a green monster? (They should be catching on now...) A: With a green monster net! Q: How do you...