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  1. W

    Sous Vide Summer Sausage/Hot Sticks

    I've ran some searches on this and researched Baldwin's tables, but I wanted to ask some of the more experienced folks on here about smoking sausage and hot sticks then using sous vide to finish the cook. Essentially, I'd like to run my smoker at like 110-125 with no smoke for an hour, then...
  2. W

    Pitboss copperhead 5

    Thank you! Figured there had be a better solution than cutting a hole in the new smoker
  3. W

    Pitboss copperhead 5

    Have had good luck with my pitboss copperhead 5 vertical since I bought. However, I wish it produced a bit more smoke and was more flexible with cold smoking. I do use an amzn pellet trayin conjunction when hot smoking, but it typically starves for oxygen. mess thinking of buying a cold smoke...
  4. W

    Letting it mellow....

    Ok, so I’ve done a few batches of cold and hot smoke bacon that turned out wonderful this far. I’ve only let them mellow in the fridge a day after smoking and am thinking I can maybe improve flavor a bit by letting the bacon rest in fridge longer after smoking. when letting the bacon mellow...
  5. W

    First time -A bit confused

    So I started with one of the smaller of my pork bellies today. Figured I’d try one before committing to doing them all. I ended up starting out with cold smoking for 2 hours and then got a trifle nervous and decided to bump up the temp to 225 on the smoker and just hot smoke this one Belly...
  6. W

    First time -A bit confused

    Thank you all for taking the time to answer. one more question, is there a minimum ppm for dry cured as well? I assume there is, but I can’t seem to find it anywhere. Matt
  7. W

    First time -A bit confused

    Thanks Ryan, I look forward to starting with bacon and working into other meats/sausages. It’s a bit intimidating the first go round for sure!
  8. W

    First time -A bit confused

    Thank you much!
  9. W

    First time -A bit confused

    I’ve done quite a bit of reading on this site, but am confused on a few things. This is my first time doing bacon and I’m 7 days into the curing process on 13lbs of pork bellies (rindoff) I ended up using eq dry brine method and vac sealed the bellies after they were rubbed down with the...
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