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  1. cole5000

    Tough/chewy bacon

    I do partially freeze it before slicing it but my slicer is a very cheap one and will only go so thin. I've tried baking in the oven and pan frying with similar results. I don't let it sit in the fridge to long after it's been smoked because we only have one fridge and the girlfriend doesn't...
  2. cole5000

    Tough/chewy bacon

    I've made bacon about 3-4 times. I cure for 10 days in a wet cure. And then cold smoke for about 11 hours. It bacon has excellent flavour but when I slice and cook it it's either tough and chewy or I have to damn near burn it to get anything crispy. What am I doing wrong? I have to slice it...
  3. cole5000

    Tough turkey

    I made soup out of the last one boiled it with the bones for a stock then simmered with the veggies and seasonings. The total boil was was around 3-4 hours and the meat was still tough... haha that bird did not want to die!
  4. cole5000

    Tough turkey

    Ok glad to know it wasn't me haha. I've done about 6 turkeys like this and the first 4 were fantastic but the last two have been tough.
  5. cole5000

    Tough turkey

    I brined a turkey for 2 days then smoked it at 220 for 4 hours. I pulled the turkey out when the breast temp was 165. It was really juicy but really tough. What did I do wrong? Was it just a bad bird or something I did? Any help is appreciated thanks
  6. cole5000

    Little fat cap a problem?

    I was worried about nothing it turned out great thanks for the help!
  7. cole5000

    Little fat cap a problem?

    Today I went to the butcher and picked up a 10 brisket. The guy I use Is usually pretty good so I wasn't really paying attention to him trimming it to size. So when I just opened it I noticed that there is not much of a fat cap in it will that be a problem? Any help is appreciated
  8. cole5000

    Losing flavour after melting.

    They were pretty thick blocks so the smoke didn't go all they way through but I would say at least 3/4 of the way
  9. cole5000

    Losing flavour after melting.

    I smoked some Mozza to put on home made pizza just to add a bit of smoke. I tasted the cheese once I grated it and it had the perfect amount of smoke for my taste. Once I cooked the pizza I could not taste it at all. Does this always happen or did I do something wrong?
  10. cole5000

    Container for curing bacon question

    Mines not a homer bucket. It's a regular one. I hope that makes a difference
  11. cole5000

    Container for curing bacon question

    Thanks Dave I did a little more digging and found that it was food safe too. I got busy and forgot to reply on here. Thanks for all the help. The bacon is brining as we speak then next Sunday it's smoking time!
  12. cole5000

    Container for curing bacon question

    Is there a stamp on them that says if they are food grade or not?
  13. cole5000

    Container for curing bacon question

    I'm doing 10lbs of bacon with a wet cure. I have a orange 5 gallon pail that's from Home Depot. Is that good enough to use as a container? Or will it react with the meat in anyway? Thanks for any help
  14. cole5000

    First pastrami was chewy

    I sliced it properly. I guess next time I will cook it longer. I was also wondering if I once it hits 140ish with the smoke if I just wrapped it in tinfoil with some fluid would that be the same as steaming it? Thanks for the help.
  15. cole5000

    First pastrami was chewy

    I made pastrami the last week and it was a little tough. I'm not sure what I did wrong. I cured the flat for a week then smoked it to 140. Let it rest for a day then steamed it to 200. Cooled Again then sliced. It was very tasty just a little tough and I'm not sure where I went wrong. Any help...
  16. cole5000

    New to curing

    No I set them in water and hand rinsed both
  17. cole5000

    New to curing

    It's all over it. I'll continue going with it and just be careful when I eat it only try a little sample first
  18. cole5000

    New to curing

  19. New to curing

    New to curing

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