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  1. C

    Midnight Mac

    Ive done some of my best cooking at midnight when im starved and tired. I just can never remember what I did. Good on you for documenting the results. I end up having to do the forensics the next morning, trying to figure out what the heck I did. 🙃 Corey
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    EQ Cure - Fat Side Discoloration

    7 days seems really quick. Definitely expand on your process Corey
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    2nd round bacon question.

    Agreed. Corey
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    2nd round bacon question.

    This is absolutely true. I have to use the heat element in the Bradley to bring the cabinet temp up in the winter. I usually just make 40 lbs in the fall and Im good. The process I have has taken me quite a while to get correct. The hot smoke is a pretty full proof way to get the job done. Corey
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    2nd round bacon question.

    Unfortunately, cold smoking involves a bit more equipment, but you introduce smoke to the bacon with no heat. It imparts smoke but doesn't cook it. Look up mailbox mod on this site . Or cold smoke adapter. I use an old Bradley with a cold smoke adapter. Corey
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    2nd round bacon question.

    You have obviously been cooking the bacon. Consider cold smoking. I smoke the cured belly for 4 hrs with pretty much any fruit wood. Keep in mind the meat is still not cooked. I cut the slabs into 2.5 lb chucks after smoking . Freeze them. Then slice and fry them normally, to 160f min. . I...
  7. C

    Pork Belly ~ The Best Bite This Week ✔️

    That looks amazing, I have to try that. Ive always got 10 or 20 lbs of belly in the freezer for bacon, gonna have to steal a slab and give it a go. I noticed you scored the fat. Don't mind me just taking notes,😉 Corey
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    No smoke ring, zip, nadda Pellet Smoker

    Well, threw some Costco pellets in the smoke tube and put it in the mailbox of my old bradley, lots of white smoke. I can get mostly thin blue smoke out of the more expensive pellets. Im just switching back and wiping my hands on this issue I think.
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    No smoke ring, zip, nadda Pellet Smoker

    Thanks for the reply, the thing that's pointing to the pellets is, having changed nothing in my procedure but the pellets, and this is about 20 briskets now, that's why I think its the pellets. The ambient temps during the day were steady also. Im going to nerd out today and burn good pellets...
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    No smoke ring, zip, nadda Pellet Smoker

    Anybody want 80lbs of pellets? 😁 . All the other briskets I have done have had excellent smoke taste ,the ring I agree makes no flavor, but I use it like the rings of a tree, tells me how my smoke went, more of a guage. I use the pellet smoker because its a set it and forget it, have too much...
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    No smoke ring, zip, nadda Pellet Smoker

    The lack of smoke ring was interesting. Regardless if you think it means anything, im more curious about the complete lack of smoke flavor, temp was 250f, smoke was rolling. Its more of WTF thing. Corey
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    No smoke ring, zip, nadda Pellet Smoker

    Quick back story, I have about 20 briskets under my belt, i have a solid procedure. I usually use Traeger pellets ,being where I am they are the easiest to get. They always gave me about a ¼" of smoke ring. I was in Costco the other day and bought a brisket, and found Kirkland smoker pellets...
  13. C

    Another round of pork steaks

    I did a batch of burnt ends using pork butt last week, they turned out great. No stress, cubed up some butt, grilled till 170f, into the pan with sauce till 203f, open the foil till the sauce is sticky. Worked very well, never tried it before, will do it again for sure. Corey
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    Another round of pork steaks

    I love pork butt, besides brisket ,its my go to. Looking good there for sure. Low and slow or hot and fast, its pretty fool proof. Corey
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    New to the forum, but not to smoking

    Not new to the forum but its been a long time since I posted, figured I would say hi here, the forum has changed a bit since I was here last. Corey
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    binders

    I never use a binder, just spog right on the ribs. Meat side only, then I just push it in with my hand so its stuck good, done. Never an issue Corey
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    Cold Smoking Bacon Fail

    i have had moisture in my smoker happen when Im smoking at below freezing temps. I add just enough heat in to get above freezing so it drafts. I don't measure dewpoint or anything near as detailed as you but its definitely pulling water out of the air..It does make the slab pretty pungent but i...
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    Cold Smoking Bacon Fail

    Did you let the slab sit in the fridge uncovered over night to dry and tack up? Corey
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    Looking for my first smoker, torn between Camp Chef, Recteq, others

    I have had a 36" Camp Chef Lux for 10 years and its basically like new. I did the wifi upgrade a few years ago, and exept for that, its been flawless. Its had 100's of lbs of pellets through it. Only Caveat is, mine is 10 years old and I have no experience with newer units. My 2cents Corey
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    How long to cure bacon?

    I used to cure for 7 days, but my last batch of belly I tried 14days. Much better imo. Way smoother and deeper flavor. I won't do short cures again. My opinion Corey
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