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  1. dairyman

    51.5 pounds of pork belly

    Started smoking half of it. I'll do the other half tomorrow. Using hickory and maple.
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  3. dairyman

    First timer smoking a ham - a couple questions

    Go to the top of this page. On the right side is a sign that reads Click on it. Then click on smoking meats, then click on pork, then click on smoking ham. Everything you need to know plus a video too.
  4. dairyman

    TQ is REALLY hard to find in PDX!

    I ordered from this company. Shipping was cheaper.
  5. dairyman

    newbie here from alabama with few question about the masterbuilt 40" smoker

    I have the MES 40 with the window and I love it. I clean the window with a razor blade, takes about a minute to do. The window breaking never crossed my mind. It seems pretty solid. You would have to hit it pretty hard to break it. I've never had a problem with it not smoking.
  6. dairyman

    ham glaze / rub question, off topic ribs w/ qview.

    This is the glaze I use on my hams and it is awesome. 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.
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  8. dairyman

    51.5 pounds of pork belly

    I used TQ. Half of them I added maple and the other half I added brown sugar. The ones that got brown sugar will get onion powder, garlic powder, and black pepper before they go in the smoker. Not sure if I'll add anything to the maple ones. This is my first time doing bacon so it's all a...
  9. dairyman

    51.5 pounds of pork belly

    Finally got done skinning and curing all the bellies. That was a lot of work, but I'm sure it will be worth it.
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  11. dairyman

    51.5 pounds of pork belly

    Thanks for the help. I'm gonna cure it all today and tomorrow and then smoke it when the time comes. I would happily send you some if I could. I can get this pork belly for $1.69/pound anytime, the problem is I have to buy it by the case. I need to find someone to split it with.
  12. dairyman

    51.5 pounds of pork belly

    I usually fry up a pound every weekend for breakfast. But I have a feeling that we'll be eating more bacon than usual.
  13. dairyman

    51.5 pounds of pork belly

    Picked up 51.5 pounds of pork belly today for $1.69/pound. It's a lot of meat but I couldn't pass it up. It was all or nothing. Is it better to freeze it raw and pull what I need or cure, smoke, freeze and pull what I need.
  14. dairyman

    Finally Finally Finally I get to make a Prime Rib

    If they're buying, get the biggest one you can find.
  15. dairyman

    CSR Burnt Ends W/Qview

    I had the smoker at 250* the entire time.
  16. dairyman

    CSR Burnt Ends W/Qview

    After making a brisket last weekend and making burnt ends for the first time, I wanted to find a way of having them without having to do a whole brisket. So I decided to try it with country style ribs. I rubbed them down with Jeff's rub and put them in the fridge for the night. The next day I...
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