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Making bacon experience over the years
I've been making pork belly bacon for a number of years now and basically learned how by following the posts on SMF and experimenting. Here's what I've gleaned and current process developed from the various posts: 1. I dry cure and always use the "diggingdogfarms" calculator to calculate cure... -
Quality of A-Maze-N products
I have the purchased the 12-inch smoking tube and the smoking tray. I have used their pellets and their "dust" for the tray. The smoking hardware and the fuel are excellent. Their products deliver EXACTLY as promised and advertised. This is good stuff that seems to be the standard. I have a...- griffeyt
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- Replies: 8
- Forum: A-Maze-N Smokers
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CANADIAN BACON TIME IN EAST TEXAS
Nice looking CB! Thanks for the steps and the great pics! Nicely done. Eggs benedict is one of my favorite meals also. TG -
Pastrami from Scratch -- using -- Pops Brining Method --
Dave - That looks delicious! Thanks for the recipe and your method. Picked up a 4.5lb brisket flat and put it in Pop's brine with your spice additions. Tasted the brine before putting in the pink salt. If the final outcome tastes as good as the brine, I'll be a very happy camper. Thanks for... -
Inconsistent color in cured pork belly
Good news to report! The advice given here was spot on. I waited 11 days for the other belly pieces and it was much "firmer" to the touch and consistent in color. (I tossed the 8-day cure piece as it didn't look like the others.) Rinsed, soaked the remaining pieces in fresh water for an... -
Inconsistent color in cured pork belly
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Inconsistent color in cured pork belly
Thanks ya'll for you quick responses. I will bag it back up and put it back in the fridge. I have larger (not thicker) pieces from this same belly in the fridge that I started curing on the same day, using the same ingredients and same methodology. They still have the cure on them and will... -
Inconsistent color in cured pork belly
Thanks Richie for your quick response. I didn't measure in teaspoons. I got the weight of the meat in grams and then used the "diggingdogfarm" calculator to give me the amount in grams of cure. I weighed the salt on a small piece of butcher paper on my scale. I believe it was around 4 grams... -
Inconsistent color in cured pork belly
I have just finished curing a 3lb pork belly. The thickest part of the belly is almost 2 inches. The skin has been removed. Here are the ratios of ingredients I used (by weight) in my dry brine: 2.25% salt 0.25% pink salt (Instacure #1) 2% Maple syrup 1% black pepper This was mixed... -
Camp chef
I own a Camp Chef DLX smoker and really like it. I purchased the sear add-on and it really makes the unit very versatile. It smokes very well and the temperature stays very consistent. I live in South Texas and the smoker is on an open back porch. I've checked the temperature reported by the...- griffeyt
- Post #9
- Forum: Pellet Smokers
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Old newbie
Thank you Bellaru, SmokinAl and BizBuzz for the nice welcome! The dog and I are going to smoke a 6 pound pork loin for the potluck after church on Sunday. Tossing it in some apple juice, water and some kosher salt today for brining tonight. Going to try butterflying it in the center and coat... -
Old newbie
Howdy, howdy! I live in San Antonio and am just learning about smoking. The old grill finally disintegrated and own a new Camp Chef pellet smoker. I have smoked a turkey, some pork loins, ribs and brisket. There's plenty of exploration ahead in using the new smoker and want to learn how to...
