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    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    Thanks for the insight. I'm not sure my freezer management will ever be at this kind of level. I just bought the cheapest chest freezer that would fit in the space. Thanks for the tips on vacuum sealing,I really think one of those gadgets would be useful round here and pay for itself.
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    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    I did not run the ribs. They didn't look great. I ran the belly. 3 Kilo, each in kilo packages. 2 looked perfect. 1 had a bit of burn on 1 side which I removed. Ran them for around 7 hours at 225f. Pulled 1 at 195, other 200 and 1 at 207 - used my usual poke test. Most of the meat was kinda...
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    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    Hi Smokers, I was browsing the chest freezer and found 5 Kilos of decent pork that I did not know was in there. It's been in the original packaging, frozen, 3 kilo Belly for 18 months and 2 Kilo Ribs for 24 months. Visually it looks fine, but after a Google the general consensus is to throw...
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    Cured pork rack

    This was was just dry brined. No curing salt, but next week we're gonna try and cure the same piece of meat and make bacon from this cut.
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    Cured pork rack

    Looks amazing ahakohda. Excellent. Photo attached.
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    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    I've got good at pork these days thanks to the help from the forum members. Done another 5kg over the last week. If I am doing cured pork belly bacon, I pull at 150f. Sliced or cubed belly at 185 - 190f. Pulled/Shredded Belly 205f Porn Belly Burnt ends 210f Crackle skin - Eyeball These...
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Hey Guys, Thanks for all you advice and tips. This was a super easy relaxed cook. Took 4h05m in total. Managed to kelp the burner at an average of around 245f. Used Salt, Pepper, Garlic Powder, Onion Power and a tad of paprika. Uused 4 chunks of Hickory and 1x Chunk of Birch. Pulled at 139f...
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Chines Off. Not too bad of a job. How much time should I allow for the cook? After checking the Web, at 250f I've seen figures varying from 3h to 9 hours :-) Will cook it medium rare, pull at 135f to 140f as previously suggested.
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Yeah, I'm just going through the vid now. Thanks for that. I also own a hammer too. Sure a hammer and a blunt chefs knife can do the job half arsed enough.
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    In other news, I'm approved to go for a better quality smoker when I finally kill this $100 one :-) The smoker has been a huge hit in the last 3-4 cooks we've done.
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    So, your saying i can leave this chine in? How will i separate into serving size chops afterwards? Is the chine bone not one giant horizontal bone running right though that a standard fillet knife cant not go through?
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    This is a problem for me. Chine Bone's are in. I don't know what to do with this. I have the Skilsaw, and a below average 6" Fillet and a chef knife.......that's the lot. What should i do about the Chine Bone?
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Hi Guys, Thanks for all the messages and the help. You guys always add value and insight to my cooks. As some of you may know from my previous posts, i'm about 10 smokes in with some epic fails, and more recently some really exceptional BBQ. I'm still on the basics though in terms of knowledge...
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Any tips for this full Pork Loin with Bone? Planned to smoke it with some hickory until its around 150f internal temperature in the centre. It's the first time doing such a large piece, but i expect it will take around 3 hours - will try to keep the cooking temp at 250f, but it usually runs a...
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    How to Crisp the Skin on the Offset Smoker (P Belly)

    Hi Guys, I done a Pork Belly 1KG last week and it was just perfect. BBQ Dry Rub, with BBQ style sauce. I did remove the skin, because I wasn't up for the challenge of trying to make it crispy. This weekend I will try it again, but I will attempt to do it with the skin on. So I have a...
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    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    What do you reckon in terms of time for this small piece of belly? Thwyre are around 1kg per piece. Around 4 hours at 275f?
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    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    OK Thanks everyone. I'll just cook it up to 205f and have done with it!
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    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    Hi Guys, I have 2 small pieces of Pork Belly to cook up tomorrow. I will do it 2 ways. The fattier piece i will use for burnt ends. Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do. But for the sliced pork belly (I will smoke for as a 1KG slab) - i am...
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    Does this Birch Wood look OK for the Smoker?

    Just popped the manufacture a message. Seems you can smoke with it and it's light and kinda comparable to maple as long as you remove the bark first because it's oily. I'll give it a shot and let you guys know how it is.
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    Does this Birch Wood look OK for the Smoker?

    Thanks for the link buddy. Seems its mixed. Could certainly give it a shot though. Maybe just throw 1 piece in after the Hickory to bring down the total cost of the cook. (Hickory is so expensive here)
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