Toggle sidebar

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.
  1. DSCF0332.JPG

    DSCF0332.JPG

  2. fire in the hole

    I had to try it

    I smoked up my 1st pork belly and put it away for 10 days..........or at least that was the plan. Just had to try it out this morning with french toast breakfast. Hot digiddy damn.........that bacon was good. I posted photos of the completed product a few days ago. I am now a...
  3. fire in the hole

    Pellicle???

    I bagged them in zip locks and in the fridge for at least a week of rest. Just for curiousness......what do you guys use as a sweetner. The recipe I have/had called for plain old table sugar and it burned to the bottom of the fry pan when I pre-sampled. Is there something that don't burn????
  4. fire in the hole

    Pellicle???

    This is them. I feel good about the color but am a little concerned about the saltiness on the initial fry test. But, needless to say.........I'll be make'n bacon again. The outside temps were mid 60's and I had to turn off the heat to my MES 40 and use only the AMNS with a temp around 110 for...
  5. DSCF0328.JPG

    DSCF0328.JPG

  6. DSCF0327.JPG

    DSCF0327.JPG

  7. DSCF0328.JPG

    DSCF0328.JPG

  8. DSCF0328.JPG

    DSCF0328.JPG

  9. fire in the hole

    Pellicle???

    Shoneyboy.........This is my 1st. When I turn pro..........like 90% of you guys.........then I'll do the Q-view. I don't like to show failures. And by the way........I just opened the door and peeked. 4hrs and it is taking on a little smoke color using Tods super mix pellets. 6 more hours planned.
  10. fire in the hole

    Pellicle???

    Well.........I hope I done right. I did not feel for a dry touch. I guess I'll know after the smoke and few days of resting. Thanks Dave.
  11. fire in the hole

    Pellicle???

    I'm sure I spelled the word wrong. I have just put a couple of slabs of pork belly in the smoker after curing for 10 days. I sliced and fried a couple of pieces and it was to salty..........so I soaked for an hour and rinsed last nite and then refigerated, uncovered over nite. My question is...
  12. fire in the hole

    Bacon dry cure recipe

    Thanks guys. I'm fix'n to do some belly rub'n and put them away........and hope for the best on my 1st go at bacon.
  13. fire in the hole

    Bacon dry cure recipe

    I have found the wiki recipe for bacon dry cure for skinless belly, but the numbers don't add up for me, or I don't undertstand.   I tried to copy and paste.........but.......I don't know how. Anyway both 4% and 3% call for `18.1 per # of bacon, but the salt % is different when using the...
  14. fire in the hole

    Sausage is in the smoker

    Opps!!!! I pulled at 151 IT and immediately into ice water. Hope I didn't screw up. I'll be sampling it here a little later........with fingers crossed.
  15. fire in the hole

    Sausage is in the smoker

    Yup. It's a polish sausage I have in the smoker. Thanks Diesel
  16. fire in the hole

    Sausage is in the smoker

    I seem to remember that when sausage reaches 140 IT..........it's time to pull and submerge in ice water to cool down. Is that correct???? I am almost 1 hr into my smoke. Thanks, gary
  17. fire in the hole

    Smoking Polish sausage

    Thanks Joe.
  18. fire in the hole

    Dried Slim Jimmys

    Daaah!!! SM must mean Sausage Mix!!!! With all the acronyms running amuck today, I imagined it was something else. Thanks Rita.
  19. fire in the hole

    Dried Slim Jimmys

    Hey Nepas              what is "SM mix" ???? I don't know all the teminologies yet.
  20. fire in the hole

    Smoking Polish sausage

    I just finished mixing and making a small batch of polish sausage. I did not use any cure #1 and now I would like to smoke them. I'm sure I've seen some recomendations on how much heat and how fast to smoke them.........but can't remember what that info was. Can someone enlighten me..........or...
Top Bottom
Back
Clicky