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Pork belly
Here in Montreal I go to a local butcher, he gets me anything I want. Google searching for Kansas City I found: http://www.yelp.ca/biz/bichelmeyer-meats-kansas-city "You can go in and ask for pretty much anything off of a cow or pig and they have it. A good example of this was I recently went... -
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Help with rib "bark"
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Help with rib "bark"
Not sure what this is worth but I've been using the 3-2-1 method since I got my smoker 2 years ago. There was something always off about it to me so yesterday I got up the courage to experiment on my own. 4 racks of ribs got thrown in the wsm for 6 hours with temps floating between 225 and 240... -
Best over the counter pink curing salt
Being safe is the most important thing, however the standard cure #1/ #2 /pink salt /prague powder and percentage has always been 6.25% -
safety concern
Recipes that use volume instead of weight make my skin itch. So many variables by volume. -
Best over the counter pink curing salt
It's 6.25% nitrite or nitrate depending on which you get. Standard cure percentages. -
Best over the counter pink curing salt
If you're in Canada you can contact http://www.bsa.ca/en/produits/epices-et-herbes I get 1kg bags of cure #1 or #2 for $6 each One important thing to note though is that we don't colour our curing salts. -
"New" Weber Smokey Mountain
Just get that sucker in there and ignore it. You won't be using it. Get yourself a proper digital probe and stick the sensor through the top vent. :) ~Z- zalbar
- Post #9
- Forum: Charcoal Smokers
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curing belly bacon
Should be fine. Pull it out after 14 days and give it a poke test. The surface will still be a bit squishy but should overall feel firm. If so, give it a fry test, then you're good too go. If it's still too squishy, drop it back into the brine for another day or so. -
This normal? HELP!!
Everything looks A-OK to me and I've made me a lot of bacon. There will be a radical change in color once smoked to temp (140/150?). ~Z -
Pastrami from corned beef on the Smokin-It #3
Montreal Smoked Meat, which is better than :) -->, pastrami is always steamed. The other essential thing for smoked meat or pastrami is a cutter. Always by hand, never by machine. -
BBQ Sauce: How long will it last?
Add water bring to a boil for a few minute and re-reduce to consistency if you want to be absolutely safe. -
3-2-1 method
smoked - wrapped - unwrapped so in your example above: 3 hours on the grill smoking then 2 hours wrapped in aluminum foil then 1 hour unwrapped (can sauce or not up to you). Remember these are guides. Cooking is about time and temperature control Stuff is done when it's done. I've done at... -
Question regarding reheating pork butt....
Yes, because like baking bread you're creating a higher humidity environment which retards drying out. I'm assuming it's already shredded which is what makes it a dicey proposition to do to meat in an oven. Honestly, the best way of doing this is to put it into a sealable boiler bag (kinda like...- zalbar
- Post #4
- Forum: General Discussion
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Question regarding reheating pork butt....
1) yes, longer spent on the heat the more fat will render. However, better to trim your meat before you start. 2) eh, if it's already cooked, any length of time spent in the oven is only going to dry it out. Just pick out the excess fat.- zalbar
- Post #2
- Forum: General Discussion
