Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoking Ribs
Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The...- alblancher
- Article
- Comments: 9
- Category: Legacy Articles
-
Dry Cured Bacon Calculator And Procedure
The calculator is a small Excel spreadsheet that will provide the amounts of salt and Cure 1 required to dry cure the lb weight of pork belly you enter. There are different calculators for rind on or rind off bellies and 3% or 4% final salt concentration For 200 ppm initial Sodium Nitrite...- alblancher
- Article
- Comments: 10
- Category: Legacy Articles
