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  1. smokin pop-pop

    fresh pork belly

    PM14 I have 2 smaller pieces in TQ and brown sugar in the refer already ( I’m following Bearcarvers step by step That’s why I wanted to try a brine
  2. smokin pop-pop

    fresh pork belly

    No time with work schedule . I am hoping to start tomorrow if I get home at a decent hour. I was planning on doing half in pops brine and the other half using a TQ and brown sugar wrap . I cant seem to find cure #1 locally, my cabelas is out of stock
  3. smokin pop-pop

    fresh pork belly

    I picked up a 13 lb. pork belly on Tuesday afternoon. I was wondering how long I can keep it in the fridge before starting the curing process . it is wrapped in plastic and butcher paper from the butcher
  4. smokin pop-pop

    merinading ??

    So Dave let me ask you this if I am using soy and Worcestershire Sauce as a base should I still use cure #1 or will it make it taste Too salty ? By the way I would like to thank you for your help On this forum you can never have to much information IMHO
  5. smokin pop-pop

    New dehydrator

    I just did a batch in my new dehydrator yesterday. only had it in about 4 1/4 hours and then into the fridge for about 20 minutes , meat was about 1/4 " thick . came out perfect , the last time I tried it you could drop a piece on the floor and it would break like glass, LOL I think I dried it...
  6. smokin pop-pop

    Here we go! SMOKING DAY

    Well I started my first shot at bacon. Washed dried and weighed First one 1.45 lbs put 1 1/2 tbsp of TQ and 2 tsp brown sugar on it. Second one 1.65 lbs put 1 3/4 tbsp of TQ and 2 tsp brown sugar on it. Bagged with air removed and stuck in fridge, will massage daily for the next 12 -13 days...
  7. smokin pop-pop

    How long is too long

    I did say Canadian didn’t I ooops meant slab bacon
  8. smokin pop-pop

    How long is too long

    So I have been wanting to try my hand at Canadian bacon for a while now. I picked up 2 small pieces of pork belly on Thursday. I am planning on following Bearcarvers step by step. I was going to start tonight with my TQ and brown sugar but I won’t be able to smoke next Sunday as I had...
  9. smokin pop-pop

    Pictures

    I took the advice of SmokeyMose and got my ipad that Work gave me to use it’s pretty simple to do with it I Just hit upload a file and then tap on choose file and then I tap photo library and pick the photos I want and then it Asks if I want a thumbnail or full size and that’s it !! THANKS...
  10. smokin pop-pop

    First batch in a dehydrator

    Usually when I make jerky I use the same marinade and put it in my master built Propane. But since it’s 19 degrees today and my wife got me an Excalibur dehydrator 2 years ago for Christmas I figured I better use it. I used the same recipe and added Some liquid smoke ( hickory ) , 1/2 tsp per...
  11. smokin pop-pop

    Welcome to my happy place !!

    Sure will Bear I picked up 2 small pieces of pork belly from Valley farm market the other day and I’m going to follow Your step by step
  12. smokin pop-pop

    Welcome to my happy place !!

    Finely got some time to setup my work area in the new house. It’s not big ( 7 x 9 ) but I think it will work just fine. Got the Sink and water hooked up and I just ran the electric over to the panel yesterday. Made the counters out of 4 x 8 sheets Of PVC from Home Depot at 38” high. Oh and the...
  13. smokin pop-pop

    Pictures

    Hi all , I've been trying to add pics to a thread and have a problem. After I write the post I click upload a file and a separate window opens and I can see the pics. I have tried highlighting a pic and hit open and I get a message saying there was a problem uploading my picture, so then I tried...
  14. smokin pop-pop

    merinading ??

    Does anyone COOK their jerky in the marinade . I was on here the other day talking with Sarex and DaveOmak and Dave mentioned that they recommend brining the meat and marinade up to 165 degrees on the stove and then dry in the dehydrator. Doesn't that make it thin pieces of steak and not jerky ...
  15. smokin pop-pop

    Spice scale

    Anyone have a particular scale they like to use for weighing spices for Marinades and rubs. Looking for purchase ideas
  16. smokin pop-pop

    Masterbuilt Propane

    That looks amazing, what type of rub did you use to get that nice bark
  17. smokin pop-pop

    Bacon types

    Hey Bear, Its funny that you mention Harrys place because its the only place my wife will allow us to get our holiday hams !! It has been her family tradition for as long as she can remember ( double smoked bone in ). The place sure has changed since the kids took over - no more hats on the wall...
  18. smokin pop-pop

    Bacon types

    Wet Spaniel. do you folks leave the fat cap on or trim it ?
  19. smokin pop-pop

    Bacon types

    Thanks Al, I have a brother-in-law that works for HATFIELD MEATS and he is gonna try and hook me up but they don't get it that often. They sell it to BUSHES for their beans. my wife and I are trying this new NSNG way of eating and it says we can have all the bacon we want so we go through like...
  20. smokin pop-pop

    Jerky question

    Hey Sarex , just like smokinal said make sure your mixture has the right amount of cure #1 . If you are using a store bought brand it has everything you need , just follow the instructions . If you are doing your own mix I suggest asking the good folks here for some info on meat to cure ratios...
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