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  1. yance

    PORK RIND PELLETS FROM SCRATCH.

    So where I messed up was curing the skin?  I can fix that on the next round. Thanks
  2. yance

    PORK RIND PELLETS FROM SCRATCH.

    They don't like me!!! Started my first belly bacon a couple of weeks back using Pop's brine.  Cold smoked it for about12 hours using my AMNPS in my MES 30.  After it came out I skinned it so I could make smoke flavored pork rinds.  I've really been looking forward to that since first reading...
  3. yance

    Pork belly costs?

    The only "reasonable" place near Asheville, NC is M&M Freezer Locker in Hendersonville.  A couple of weeks ago I bought one almost 12 lb for $2.59/lb.  Our local "upscale" Chop Shop has local "heritage breed" belly for about $6.50/lb.  A little too steep for me, but better than their $12.00/lb...
  4. yance

    Am I about to mess up my dried beef?

    Thanks Dave.  Plans changed, (truck problems halfway to my destination), so it's now in my MES with Todd's AMNPS full of Pitmaster Blend pellets.
  5. yance

    Am I about to mess up my dried beef?

    I've had a 3.5 lb eye curing with TQ and BS for 14 days.  Took it out this afternoon for its cold water soak, (actually about 4 hours), then into the fridge to dry and pellicle.  I have to take care of some other business for a few days and it looks like Thursday will be the earliest I can...
    • yance
    • Thread
    • Replies: 2
    • Forum: Beef
  6. yance

    Anyone use wood pellets in their MES?

    Last week I picked up the analog MES that Tractor supply is running for $129.00 right now.  It has a control like an electric skillet.  Low was getting me around 170°-180°, HI cranked it up to 400°. Even with the limited venting my AMNPS  burned well cold smoking my BBB until the moisture...
  7. yance

    First BBB

    Yep, that was "dry brined", just rubbed the called for amount of TQ and sugar onto the meat then into a gallon ziplock, pressed out all the air I could then into the 'fridge for 10 days, flipping and massaging every day or so. The cobbler is way too easy.  I just thaw frozen berries, ( 1 qt...
  8. yance

    Buttermilk Biscuits....easy!

    THANK YOU KAT!!!!! Just made my third batch and one cobbler crust using your excellent recipe. Supper tonight was these slathered with chipped beef gravy made from my first run of dried beef.   Nearest thing to "foolproof" I've tried.   I can just sit and eat these things like pound cake.
  9. yance

    First BBB

    Since my first Canadian bacon using Pop's brine got rave reviews I wanted to try BBB using TQ and brown sugar.  Followed the weight & measure formula and cured for 10 days.  30 minute Ice water bath, then dry overnight in refrigerator.  Cold smoke with my new AMNPS using Pitmaster pellets for 11...
  10. IMG_1546[1].JPG

    IMG_1546[1].JPG

    • yance
    • Media item
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    • Album: 1st BBB
  11. IMG_1545[1].JPG

    IMG_1545[1].JPG

    • yance
    • Media item
    • Comments: 0
    • Album: 1st BBB
  12. 1st BBB

    1st BBB

    • yance
    • Album
    • Comments: 0
  13. yance

    $10 Off $50 Purchase at A-MAZE-N Products

    China or not, this is a REALLY well made piece of equipment.  If you take a close look at the pellet smoker, and know anything about fabrication, thinking about the shearing dies, forming dies, then jigging up the formed parts to make the 22+ welds before it can go in the box, if these were made...
  14. yance

    $10 Off $50 Purchase at A-MAZE-N Products

    Wish I'd waited just a few more days before ordering my AMNPS and pellets.  Oh well... I'll keep my eye peeled for when I need more pellets. At least I had a nice e-conversation with Todd and my package was delivered FAST!!!!  I was a little disappointed to see "Made in China" on the AMNPS box...
  15. yance

    BACON!!! Bacon, bacon, bacon!!!!!

    Bacon's lookin' good Wes!!!  You up around Boone? Another angle on "food safe" plastic are Rubbermaid's line of "Take Along" containers.  Nice snap on lids and stackable in the fridge.  I don't have a dedicated fridge to hold 5 gallon buckets.  One of their "large rectangle" size was perfect...
  16. yance

    Did I kill Pop's Brine?

    Well, I didn't make myself sick ...yet.    After soaking my loin pieces twice for a total of about 36 hours to reduce salt content, dried overnight then smoked with pecan wood Friday for a total of nearly 6 hours to get the IT up to 153°. I bagged the four pieces and chilled until last night...
  17. yance

    Did I kill Pop's Brine?

    Yup, I'd already read that, that's why I was asking about Aidel's amounts and times.
  18. yance

    Did I kill Pop's Brine?

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine That was the recipe I used, but I was wondering if I'd just made a cauldron of poison by cooking the pink salt when I boiled my brine. I tried another slice from the center of the second half of the loin after an overnight...
  19. yance

    Did I kill Pop's Brine?

    Oh well, just out $10.00 and 2 weeks time.  Didn't like the onion/garlic flavor in it anyway.  Guess now we'll start over with BBB since butts are on sale for 99¢/lb at my store this week. Thanks for the replies.
  20. yance

    Did I kill Pop's Brine?

    I mixed up a batch of Pop's brine for some CB and since I have an "open" spring for my water source I brought the brine to a boil then chilled it in ice water.  Loin stayed in the brine for two weeks.  I tried a slice last night to test for salt, and besides being a little too salty the texture...
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