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  1. paleoman

    Brisket - Simplified and Reliable Dinner Timing

    For my pork shoulder, I rested on the counter, before placing in the cooler. schlotz above wrote... "In regard to using a cooler and avoiding carry over cooking: If the brisket was pulled once probed tender, let it sit open on the counter for a few minutes until the IT has dropped 5-8º before...
  2. paleoman

    Brisket - Simplified and Reliable Dinner Timing

    Can you hold in a cooler? Folks were suggesting resting on a counter, until it drops 5-8˚F, then wrap and put in cooler with several towels to insulate. I did that with pork shoulder and it held for quite some time.
  3. paleoman

    Bacon... Here we go again...

    Great tips! My first time, I didn't add anything beyond the cure mix. Interested in trying some flavors.
  4. paleoman

    Bacon... Here we go again...

    Wow! That is a lot of pork belly! I'm usually the only one that eats it for breakfast (about 10 slices a week), as my wife has a very light breakfast (e.g. yogurt or just a banana). Although I think now that my wife has tried home made bacon, and more so, if I get a flavor mix she likes, I...
  5. paleoman

    Bacon... Here we go again...

    Given the good results of my first try at hot smoked bacon, I'm going to give it another go... I went to BJ's Wholesale Club, which I'm a member of, and got a 5.8 lb piece of pork belly... I cut it roughly in half, weighed the pieces and made a dry brine mixture for each piece. Rubbed it on...
  6. paleoman

    Pulled Pork For My Daughter!!

    What a wonderful treat you made for her! So glad that she is doing better.
  7. paleoman

    First Ribs On The Pellet Smoker

    Looks really good!
  8. paleoman

    If you're on the fence about trying, Sous vide

    Looks wonderful DougE! I've used my sous-vide a few times so far (fairly new acquisition) cooking chicken, and reheating pulled pork. I'd like to try it on a steak though. I like the flexibility with the cooking time using sous-vide.
  9. paleoman

    First Hot Smoked Bacon

    Great tip!
  10. paleoman

    First Hot Smoked Bacon

    Yes. It was an easy process. I definitely want to do a longer cure next time (and not start it so close to a holiday). This was the first time using a slicer, and it doesn't have a very long slide either. I probably could have sliced the whole piece, but with it in half it seemed very easy. I...
  11. paleoman

    First Hot Smoked Bacon

    Yes, I do the cure mix per the calculator page, based on weight. I was wondering about what types of seasonings people like and roughly what amounts to try (I don't want to ruin a good bacon with too much of a seasoning - having never done it before).
  12. paleoman

    First Hot Smoked Bacon

    Yes! I think giving more cure time, and maybe more time after smoking. Not having to get it done before a holiday would help. :emoji_wink: What type of proportions do you use? I'd love to build up some flavors to try.
  13. paleoman

    First Hot Smoked Bacon

    Thanks! It was a fun first run, and a huge learning experience with the smoker temp, trying out a slicer (worth it), and figuring out the curing process.
  14. paleoman

    First Hot Smoked Bacon

    Indeed. I did try a piece of the store bought bacon we had (uncured, no preservatives, etc) for a side by side comparison, and you could tell that the commercial one was strongly smoked and saltier.
  15. paleoman

    First Hot Smoked Bacon

    Thanks! Yes, I was munching on pieces, as I was slicing them, especially at the start and at the end, when the chunk was not squared off.
  16. paleoman

    First Hot Smoked Bacon

    I cut it in half width wise, so that I could slice shorter pieces (being the first time using a slicer). Here is how it looks... It had a nice smokey flavor, not salty at all. A bit towards the ham side in flavor (maybe from the hotter smoking?), but still a great bacon flavor. I'm happy...
  17. paleoman

    First Hot Smoked Bacon

    I'm hoping!
  18. paleoman

    First Hot Smoked Bacon

    I smoked the pork belly today (with Hickory pellets). It was A great day to smoke. When done, I rested on counter for an hour, so that it cooled, and then placed it into a zip lock back in the refrigerator. Here's what it looks like... Observations... Outside temp was 50-65˚F during smoking...
  19. paleoman

    First Hot Smoked Bacon

    OK. Here we go... Able to set the Traeger to 165˚F. Using hickory pellets. Pork was in refrigerator for 17.5 hours. It's a tiny bit tacky. Put on smoker a few minutes ago, at 9:30am. Set target temp for 145˚F...
  20. paleoman

    First Hot Smoked Bacon

    Good points. For this run, it has been curing for 7 days, plus 4 hours total. It was 2" at the thickest point. There is hardly any fat on exterior, because the piece I bought from a grocery store (before I found better sources) as my first experimental try, had skin on, and the store butcher...
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