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  1. paleoman

    Bacon makes everything better

    The bacon looks great, and I like your seasoning. It's interesting to see your process. I've been thinking about doing a spicy bacon on the batch I'm working on. I'm dry curing right now (about another week to go), in bags with just cure, salt, and sugar. I season before smoking, and will try...
  2. paleoman

    First rack of pork ribs

    Looks fantastic!
  3. paleoman

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

    Wishing you the best on the whole process and a clean result, Doug!
  4. paleoman

    Get In My Belly!

    Good to know! I think several people had mentioned 145-150˚F and that it is immediately edible, but I typically like to fry my bacon to give a little bit of browning (not dry and crispy). I should target a lower temp. Someone had mentioned 132˚F. I had heard that the fat renders at 160˚F.
  5. paleoman

    Get In My Belly!

    Yeah, the sweet bacon was OK, but I do like it a bit more salty. I'd like to try some with some heat. My Traeger can be set to 160˚F, but it really runs at about 170˚F. Last time, I use 170˚F, and after 7 hours the two pieces were 133˚F and 136˚F. I raised temp to 225˚F, and within a half hour...
  6. paleoman

    Get In My Belly!

    Here's a shot of the piece, before I cut it in two...
  7. paleoman

    Get In My Belly!

    OK, doing another bacon cook. I bought two pork bellies, one 6.06 lbs, and one 5.42 lbs (slightly less, I suspect, w/o the plastic wrapping. I'm freezing the 5.42 lbs one, and going to smoke the 6.06 lbs one. The plan is to follow the same method I did last time (unless folks have different...
  8. paleoman

    Baby back ribs question(s).

    I do the same 2:2:1, only for the second two hours, I put some butter and honey on the meat side, place it meat down and wrap tightly in foil. I've even added a little apple juice so that it essentially steams the meat. It should be very bendable, when it comes out of the foil, and you should...
  9. paleoman

    My first time using a pellet smoker

    Looks like they came out great! The pellet smokers sure are easy to use.
  10. paleoman

    Picnic Pork Shoulder...

    Thanks! I had been doing a lot of baked beans, cornbread, and coleslaw, but wanted something a bit different, so decided on the green beans and peaches.
  11. paleoman

    Picnic Pork Shoulder...

    I'm happy with this one (along with another that I did at 265˚F with no brine or injection, but placed in a roaster pan with a sauce). I'd like to try one more experiment, doing 225˚F for an hour or two for smoke, and then bumping to 275˚F to reduce the overall time. Maybe without any...
  12. paleoman

    Picnic Pork Shoulder...

    Here is what 1 1/3 lbs of the pork shredded looks like (after reheating in sous vide)... With it, I made grilled peaches and roasted green beans... It tasted great, was very moist, and had a nice smoke to it.
  13. paleoman

    Picnic Pork Shoulder...

    Thanks! It was very moist, had a good bark, and the bits I nibbled were tasty. The 7.55 lb shoulder cooked down to just over 5 lbs(I’m not near my exact notes). After pulling the bone (large), it was 4lbs 2oz. Total cook time was 16 hours and 20 mins (I think it would have been closer to 15...
  14. paleoman

    Picnic Pork Shoulder...

    OK. At 10pm, it was 189˚F/194˚F. I probed and it felt tender. Readings from several places showed 194˚F-202˚F. Pulled out, left covered, and will shred in an hour. Here's how it looks... Thank god it is a teflon coated roasting pan, as the bottom looks pretty gnarley...
  15. paleoman

    Picnic Pork Shoulder...

    At 9:05pm I bumped to 300˚F, at 9:35pm I bumped to 350˚F, still covered. Probes show 181˚F/185˚F (starting to go up). At 10pm, I'm going to uncover and probe for tenderness.
  16. paleoman

    Picnic Pork Shoulder...

    Think I should uncover?
  17. paleoman

    Picnic Pork Shoulder...

    Going for some drama at the end of the cook... The probes had dipped down to 180˚F/181˚F and are holding there from 8:55pm to 9pm. Not sure if I should... - Wait it out and see if it goes up soon - Uncover, probe tenderness, and if not OK, leave uncovered, or - Bump oven to 300˚F...
  18. paleoman

    Picnic Pork Shoulder...

    Well, was going smoothly, until 8pm. Probes were at 189˚F/190˚F... when low temp alarm! I forgot to top off the pellets and it ran out. It seemed like it was trying to restart, but by 8:20pm, it was still around 90-100˚F, cycling on and off, so I started the 15 minute shut down sequence, and...
  19. paleoman

    Cherry pork butt…one of my best cooks

    Looks great and I suspect tastes great too!
  20. paleoman

    Picnic Pork Shoulder...

    Smoking day!!! Fat cap side with skin removed... Applied mustard and rub, and letting sit, while I prepared the smoker... Started at 5:40am, with apple pellets, set at 250˚F. Here is a quick shot after 2 hours... Recently, after about 9 hours... It's been at 160-165˚F on the two probes...
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