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  1. Cody_Mack

    SV Brisket Re-heat

    Thanks for the tip; slicing and separating into indivual meals. Probably a lot less waste in the long run. Rick
  2. Cody_Mack

    SV Brisket Re-heat

    Anyone?
  3. Cody_Mack

    Thanksgiving How to Smoke a Whole Turkey - Video

    Looks good Jeff. Like the music too! Rick
  4. Cody_Mack

    SV Brisket Re-heat

    Best way to thaw and reheat a 3 lb Chuckie that was smoked then SV'd to 135 then frozen? Rick
  5. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    It's ok, Ryan. I am understanding all they are saying. Safety is extremely important to me; thus the baby steps in this new-found hobby. Rick
  6. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Thanks @zwiller. Gonna try injection also. Also want to do some hams with shoulders.
  7. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Meat weight in grams times percentage salt in grams. Or for a brine cure I use meat weight plus water weight. I understand that is equilibrium cure.
  8. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Top Notch on the Bacon! And some great info.
  9. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    What's the highest ambient you feel good (safe) about when cold smoking?
  10. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    And then y'all tell me how to get my wife to try it. She will not touch any of the "cured" meats I have made. I probably made the mistake of telling her that it could be 'hazardous' if you don't know what you are doing. I keep stressing that I am taking baby-steps, reading and learning, and...
  11. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Very good. And what my Mom and I enjoyed this morning (in the pic) was actually very good! I think I am getting too hung up on, it's not like bacon I am used too, but it is actually so much better! I am going to apply the enhanced smoking techniques suggested in this thread to make it even...
  12. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Before it went in the oven this morning...
  13. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Cold smoke...got it. It's getting that time of year here in SE Texas. Rick
  14. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    No, so far it has been one-shot at as low temp as I can do presently. And that is in my pellet grill where I can go as low as 150-160, probably for about 6 hours. I had a MES-30 for a while but passed it on to get something larger later on. I will definitely go with your suggestions. Rick
  15. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Yes I am smoking it. See more detail in below post. Rick
  16. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    That's probably the answer I am looking for. Rick
  17. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Yeah that's what I have read. Here's some maple belly bacon I did a couple of weeks ago. It is very tasty. Cooked in the oven just now at 375 for about 13 minutes. Rick
  18. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    I usually cheap out on the commercial bacon. It's the local HEB stuff and it's pretty decent for what it is. Your Buckboard looks really good! Gotta find a butt with nice fat cap. Rick
  19. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    I think I have used it for Back Bacon. But I usually use the equilibrium method. Rick
  20. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    Wasn't sure how to cut the Butt for the BBB, so I just took the bone out and cut the whole thing in half horizontally. I don't think it had much of a fat cap, as indicated in the photo above. Rick
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