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  1. paleoman

    What rub do you use on hot smoked bacon (pork belly)?

    Should just be a bullet list of ingredients…
  2. paleoman

    What rub do you use on hot smoked bacon (pork belly)?

    Hi, I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet... Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these...
  3. paleoman

    Let’s see those birds!

    Thursday, I spatchcocked a 12 lb bird, applied rub, and smoked with cherry pellets... Served with sausage dressing, cranberry sauce, mashed potatoes (cooked with sous vide), corn, and creamy broccoli salad... Turkey came out tender and tasty. Everyone was pleased. I made an apple pie and...
  4. paleoman

    Another pulled pork run...

    I didn't, but should check that. I probed it once before, but had the probe on the upper shelf, and it was ~20˚F hotter than setting. I should try at the main grill level. I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run. Here's a quick pick of the...
  5. paleoman

    Another pulled pork run...

    I bought a 9.89 lbs pork shoulder a while back, thawed it for 3 days, and then scored it and applied mustard and Jeff's rub, placing it back into the fridge overnight... Yesterday, I got up at 5am, set my Traeger to 265˚F, with cherry (using up what I had) and apple pellets. Here is a shot...
  6. paleoman

    Couple of Butts....

    Looks like it came out great! Wonderful job on the keto diet. I eat mostly Paleo, keeping carbs down to 75g/day, except I allow myself to have dessert on the weekends. Lost about 20 lbs when I started. Been holding well. I'm not overweight, but use the diet to help with cholesterol.
  7. paleoman

    Picnic Pork Shoulder...

    Post some pics!
  8. paleoman

    Smoked Meatloaf and Pepperoni Poppers

    I made the meatloaf and poppers, along with some corn, and an apple pie that I'll devour later tonight. Mid smoke shot. It took about an hour for the poppers and just over two hours for the meatloaf. Here there are, when done... Here's my plate of food. It was wonderful... great flavor on...
  9. paleoman

    Smoked Meatloaf and Pepperoni Poppers

    Makes sense given the temps. Thanks! I’m going to give it a try Saturday!
  10. paleoman

    Smoked Meatloaf and Pepperoni Poppers

    Do you recall roughly how long it took to cook overall? I've got all day to do this, but would be nice to have a rough idea of when I can serve.
  11. paleoman

    My Dry Cure Bacon attempt

    Looks like it came out great! Well done!
  12. paleoman

    Smoked Meatloaf and Pepperoni Poppers

    I’m going to try this on a Saturday. Did you smoke it directly on grates, or on a pan/matt? What temp was the smoker set to?
  13. paleoman

    Smoked Meatloaf and Pepperoni Poppers

    Looks really tasty. Thanks for sharing, as I'd like to do a meatloaf some time.
  14. paleoman

    Get In My Belly!

    Thanks!
  15. paleoman

    Get In My Belly!

    The smokey seasoning was very good, but the spicy seasoning was wonderful! My favorite so far. Granted, this was the end pieces, which had more seasoning, but I was very happy. The spicy seasoning... The smokey seasoning...
  16. paleoman

    Get In My Belly!

    I'll know tomorrow, when I slice and fry some up. :emoji_fingers_crossed: I was surprised at how little weight loss there was. I don't think I measured it the previous time I made bacon.
  17. paleoman

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Wishing you the best results!
  18. paleoman

    Get In My Belly!

    OK. Done smoking. I did the 165˚F, ramping 10˚F each hour, targeting a temp of 132˚F at the thickest part (I plan on frying, before eating). Smokey seasoned piece was 3.45 lbs, after smoking 3 hours, 30 mins it was 3.25 lbs (~6% loss)... Spicy seasoned piece was 2.58 lbs, after smoking 3...
  19. paleoman

    Get In My Belly!

    Smoking today. Hickory pellets. Have to start at 165˚F, will ramp up 10˚F each hour. Here are the seasoned pieces... Smokey seasoning on left, spicy on the right.
  20. paleoman

    Get In My Belly!

    Did bagged, dry curing for 14 days. Today, I took the belly out, rinsed it off, applied rub, and will let it sit for 24 hours. For rub, I wanted to try a smokey rub on one piece, and a spicy rub on the other. I had seen one site suggesting... Spicy Blend: Cayenne pepper, black pepper, onion...
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