I have four Pork Belly's curing that will be ready for the Smoker Saturday.
What temperature do I smoke these at? I know I take them to 160, so I'm guessing 220ish, but do you normally cold smoke them for a while first, then hit them with a little more heat?
Actually, any help on...
We normally stuff ours with straight Mozarellla, once in a while we'll mix it up with some Havarti or Monterey Jack but the Mozarella is always the go-to for us.
We always use a full slice of bacon as well. Since we don't have a rack, we'll canoe the pepper and then wrap the bacon around it to...
Here's our beast. Her name's Mabel and we're told she's part Rhodesian Ridgeback and part Lab.
Our daughter likes to have Mabel pose with her toys.
On the beach at camp.
Killing plastic in the backyard.
And here she is beating up my moms Great Pyrenese.
Mabel hiding the body
This might seem like a stupid question, but I have to ask. Wouldn't poking a meat thermometer into the potato give you the internal temperature of the potatoe as opposed to the ambient temperature of the smoker?
I'm not sure where you can buy the GOSM in Ontario... ironically I think it's made in Mississauga, or at least they have something going on there.
I ended up driving over to Bass Pro Shops at Great Lakes Crossings (just outside of Pontiac, MI) for mine. It ended up being about...
That sure looks good in comparison to the piece of leather I turned out a couple of weekends ago :)
I think my problem was in the cut of meat itself... it was extremely lean, and I don't think the brisket I ended up with, was the same kind of brisket that everyone else uses.
It seems like...