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My Bacon Process..
I have sharp knives, yes, but if its not worth risking butchering up the rest of the meat I might as well leave it on so long as it has no real effect on flavor/curing process. -
My Bacon Process..
Good question! From reading here, it seems that most people do, then remove it after. Is one way better than the other?? -
My Bacon Process..
Another quick question before I get started tonight. The belly is coming skin on,will it have hair? If so, do I need to remove it?? -
My Bacon Process..
Damn!! I got hosed! Good to know for next time. I've never been to Karn's, Giant and Wegman's didn't have the pork belly. Thanks for the tips!! -
My Bacon Process..
Thanks Jimmy! I actually realized that my scale WILL do down to the gram, so thats nice. I got it from Hummer's meats in Mt. Joy near where I work. I couldn't find it anywhere else. You know of any better places closer to Harrisburg? -
My Bacon Process..
Good idea on the maple extract! Haven't thought about having to inject. Hopefully it won't be over two inches -
My Bacon Process..
As a bump...i did put some questions in there in case anyone is interested in helping lol -
My Bacon Process..
I'm just starting this thread so I can keep track and update, as well as ask questions along the way of my bacon process. I have the dry curing ingredients, and now will start to assemble my "flavor ingredients". I just ordered a skin on pork belly from my butcher at a whopping $4 a pound, but... -
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Quick Dry Cure Question
THanks for the link! I assume then i can add other spices to the "sugar" amount to account for any dilution of the cure? Is that a correct assumption? -
Quick Dry Cure Question
I got it from a food blog. But, thats why i always ask! I don't have a gram scale. My kitchen scale only goes to 1/10 ounces. What should my proper proportions be?? -
Quick Dry Cure Question
I have a recipe for dry cure which consists of the following for a 10lb. pork belly: 1 lb kosher salt8 oz sugar10 teaspoons pink curing salt It states that you can add spices and herbs to add flavor. My question is, won't added extra powders, spices, etc. dilute the mixture? I was going to... -
Smoking a ham?
Awesome, thank you! Now i just hope i have enough time!!!!!! -
Smoking a ham?
Hey Everyone, This might be quite an open ended question, but after reading through some threads I couldn't find my answer. As easter is approaching, i thought it would be a cool idea to try to make/smoke my own ham from scratch. Obviously i've never attempted this before, but i really couldn't... -
Ribs with QView, also need some advice
Yeah, I was a bit baffled myself. The only times I opened the smoker was to wrap it in foil and then unwrap for the final hour. I never really open it up to look at the food. Oh well, ill just have to make more! -
Ribs with QView, also need some advice
Hmm, I didn't use a thermometer today because its been holding very accurate for me the past few tries (within a few degrees), but it was fairly windy today so maybe that made the difference? Ill have to be sure to use the thermometer from now on. Oh well, they still tasted good. -
Ribs with QView, also need some advice
- louballs
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Ribs with QView, also need some advice
Today I smoked my first rack of ribs. I used baby backs. They turned out tasty, but they were a little tough. I accidentally used the 3-2-1 method instead of 2-2-1 one for the baby backs. Could this have caused the toughness? Below are my times/temps, etc. As well as some photos of my ribs and... -
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- louballs
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