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  1. Inscrutable

    Pecan flavoring?

    Agree with the others …. It’s my go-to wood for chicken and fish And FYI, the Deez Nuts has about half the salt of most of the other Meat Church offerings.
  2. Inscrutable

    Hard hitting journalism ...... are boneless wings, wings ?

    Just so you aren’t disappointed 😁 Supercalifragilisticexpialidocious
  3. Inscrutable

    Boston Butt Sale

    Surprised it didn’t appear in the preview ad here in ENC
  4. Inscrutable

    Loin curing not fully submerged … safe?

    I don’t wet brine anything just for brining … have only done it when curing/making Canadian bacon (and now first attempt at bacon). Any other brining I’ve done has been dry. But gonna do dry on next loin and belly.
  5. Inscrutable

    Loin curing not fully submerged … safe?

    that’s the part that had me wet brine and inject. So confident of that penetration/rate for thick cuts and does it vary ?
  6. Inscrutable

    Loin curing not fully submerged … safe?

    Just repackaged. Thanks all!
  7. Inscrutable

    Loin curing not fully submerged … safe?

    So I put this in Pops brine, a ziploc bag, and into a fridge crisper. went to flip, and the bag leaked into the crisper, so much of this loin would not have been submerged for as much as 3 days. Repackage and keep going, or toss out? Not a big investment so leaning toward the latter.
  8. Inscrutable

    1st try at Canadian Bacon..do I have this all right?

    Not that I’m right, but I wet cure pork loin because I also feel better being able to inject it and cure from inside as well. FWIW, I use Pop’s wet brine recipe, tho I do cut back on the salt, and let it go 10-12 days.
  9. Inscrutable

    Bacon Newbie here

    Thx! I can do 180 on the RecTeq or Ninja, so guess warm smoke will work. Still gonna be about 80 ambient here.
  10. Inscrutable

    Bacon Newbie here

    Have a couple small bellies 5 days in with Pop’s wet brine/cure. For slicing/freezing for future use, is everyone cold smoking, or can ‘warm’ smoke? Temp & time advise much appreciated! :emoji_pray:
  11. Inscrutable

    Baby Girl's Sweet Sixteen Birthday Dinner

    Your cardiologist is cringing, but the rest of us mouths watering! Nice work, and happy birthday to your baby!
  12. Inscrutable

    Smoked and Sous Vide Chuck

    Yup … Chuck and top/bottom rounds almost always go in the hot tub and come out great. I usually do at 131.5 to Slice rather than pull/shred.
  13. Inscrutable

    New hard Nitrided CI Pans

    I wondered about that, if the smoke would interfere with the polymerization. Sure would be nicer, and I’m supposed to get to 500+ with the RT-590.
  14. Inscrutable

    New hard Nitrided CI Pans

    Similar here … have an induction stove so CI works but the Greenpans are 90% of the cooks. CI mostly outside on a propane burner. ill try grapeseed, hopefully not the acrid smell I got from the flaxseed.
  15. Inscrutable

    New hard Nitrided CI Pans

    Out of curiosity what oil are you using? I was using flaxseed, but goes bad fast and an awful smell. Have seen canola works fine(?)
  16. Inscrutable

    What are you listening to ?

    I was just ripping this to my Bluesound Vault, and the first disc came up as some 1935 Jazz big band, the second came up as some other blues compilation, and the third read as it should. So I listened and all the discs and tracks are exactly what they should be. Strange, never has happened in...
  17. Inscrutable

    Skirt steak at Aldis

    Yeah I have that and pork belly on my list for tomorrow morning … hope some left.
  18. Inscrutable

    GIVEAWAY for INKBIRD New Food Vacuum Sealer !

    Good to know … I have to practically overflow my container before my Anova Nanos stop telling me “Low” (and then overflows when heated) 😔
  19. Inscrutable

    GIVEAWAY for INKBIRD New Food Vacuum Sealer !

    Always good luck with Inkbird … hopefully now with an Inkbird vacuum sealer ! Btw, has anyone tried their immersion circulator (sous vide)?
  20. Inscrutable

    SMF Points - Week 1 Coulda/Woulda/Shoulda’s

    I had Andrews last year, and he always played well on the bench, not on the field. Same with Kittle. Trying McBride this year.
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