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Question on curing bacon
Thanks for all the replies. put the pork belly on for it's last cold smoke at 9:00 tonight and plan on pulling it around 1:00 when I finfish watching a movie. Will refrigerate and then plan on slicing tomorrow. Since the pork belly is is about 20" long, I will probably cut 6" of the end of...- mrad
- Post #10
- Forum: Hot Smoked Bacon
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Question on cold smoking bacon
No. the pork belly is not cooked. This was my first attempt at bacon. I am cold smoking. Some with use low heat and bring the belly up to 120 or so and then slice. -
Question on cold smoking bacon
I posted this earlier today on the bacon forum but it doesn't seem to be getting much attention in that forum "I have two pork belly said I am cold smoking. I started this morning at 7 AM. The temperature in my smoker is about 85°. Do I have to take the pork bellies out and put them in the... -
Question on Pork loin cook temp
Was at the local store this morning and saw the had porketa seasoned pork loin for a $1 a pound. Pick up a 4.5lb roast to throw in the smoker for dinner. I figure since it was a loin it only needed to be cooked to 145-150 it. When I took it out of the package I noticed it had a big bone in it... -
Question on cold smoking for a extended.
I have two pork belly said I am cold smoking. I started this morning at 7 AM. The temperature in my smoker is about 85°. Do I have to take the pork bellies out and put them in the refrigerator to keep the core temperature down?- mrad
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
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Question on curing bacon
also, any suggestions for smoking? I have read where 30+ hours is suggested. Should I cold smoke in 4-6 hour time periods and then put back in the ref? Or, set pellet grill at 160 and smoke to IT of 120????- mrad
- Post #6
- Forum: Hot Smoked Bacon
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Question on curing bacon
The only variable is that for the last 6 days the pork bellies were refrigerated in my kegerator at 42 degrees. Prior, they were in my refrigerator at 37 degrees. We had a grad party and i needed more refrigerator space so I moved them to the kegerator and forgot to turn the temp down.- mrad
- Post #5
- Forum: Hot Smoked Bacon
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Question on curing bacon
Basically just used tenderquick (measured out proportionately for the meat along with a cup of brown sugar. It was then vacuum sealed and put in refrigerator.- mrad
- Post #3
- Forum: Hot Smoked Bacon
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Question on curing bacon
Not sure if this is the right forum or not. I noticed the bacon forum has not has a hit since june 12th. I have two pork bellies that have been dry curing since june 6th. Due to circumstances I have not been able to tend to these pieces of meat. Will pork bellies go bad if left to cure to...- mrad
- Thread
- Replies: 9
- Forum: Hot Smoked Bacon
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Pork Belly Burnt Ends
How long does it take to get the pork belly to 190 at 250 degrees? IS 190 the consensus for the temp at which to pull and cube? I'll be making these this weekend and am wondering how much time to allow between fishing and dinner. -
Shelf life for pork belly
I picked up two pork bellies yesterday at costco. The plan is to make bacon with one, and burnt ends with the other. The sell by date was May 27th. One of them will gets used next weekend but I'm wondering how long the other can sit before going bad? I have read where Franklin says brisket... -
Help / advice on a hot and fast pork butt cook?
I don't mean to hi-jack the thread but have one question for Jimmy. How do you get bark smoking at 180-200? I have Blazin Grill works Grid Iron and use the amazen tube because of the lack of smoke I get at the temps I cook my meat at which is usually 225-275. I have often thought about... -
Issue with getting Brisket Point right
I have found that without separating the two once the flat hits temp/tenderness, that I have the same issue. I did watch a you tube video showing how Franklin trims his briskets before smoking. He tries to trim it to a somewhat rectangular shape so it will cook more evenly. I may try this on... -
When to use Butcher Paper, When to foil?
I had first experience with butcher paper last weekend on a brisket. Turned out great. I usually foil and add a bit of broth to the foil, but have not had success in getting that great bark. T his time, after reading Franklins book, I just used butcher paper and no broth. and tried to pull out...- mrad
- Thread
- Replies: 5
- Forum: General Discussion
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Question on Butcher Paper and wrapping
For those who use butcher paper on your briskets, What technique do you use for wrapping? I used it for the first time yesterday and had some difficulty on 15lb packer. I'm guessing my first problem is that I ordered the 18 inch verser the 24 inch and had to use multiple pieces to get the...- mrad
- Thread
- Replies: 1
- Forum: General Discussion
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Question on Brisket for slicing
In the next day or two I will be throwing a 15lb packer on the grid iron to be used for sandwiches on Friday. I plan on slicing it with a meat slicer. Do I want to slice the brisket after the rest, or do I want to cool it further in the fridge for easier slicing? -
Pork Belly Prices
About a month ago the business section of the newspaper had an article on how pork belly prices were at an all time low due to a high supply. At the time, Costco was selling pork bellies for $2.29 a pound. Since then, the price at my local Costco has climbed to $2.99. Any idea why the price... -
PERFECT RIBS EVERY TIME! This really works!
Al, This may seem like a dumb question, but do you leave the lid up or down on the grill? I would think with the lid up, the IT would not go up as much, but then again, you may loose some of the heat needed to melt the membrane. -
Butcher paper vs foiling
Is one preferred over the other. I am reading where some use butcher paper on ribs or briskets and others foil. I have always foiled as it allows me to add some juice. Would like to hear what the difference is.- mrad
- Thread
- Replies: 29
- Forum: Blowing Smoke Around the Smoker.
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Boneless country-style ribs?
Where I buy my CSR's, they are a loin cut. If I cook them to 185 they are over cooked. Wish I could find some shoulder cut ones so I could do the long smoke. To the original poster, you may want to find out what cut you have.
