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Question about trimming belly
Thank you sir. I will remove it then. Its in the brine now but will before smoking it.- softmeat
- Post #6
- Forum: Hot Smoked Bacon
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Question about trimming belly
Thank you both for your answers. Looks like Im in good shape. As for the fat I was talking about, heres a diagram of it. The top fat is a different kind of fat than Ive seen on commercial bacon so I am not sure if I should get rid of it or not. Some have more than others, some have it within the...- softmeat
- Post #4
- Forum: Hot Smoked Bacon
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Question about trimming belly
Good afernoon! Im making bacon for the first time and had a few questions. Im pretty seasoned with my smoker and brine etc but not for bacon. I got a few lbs of fresh pork belly with skin. Looks delicious. But I had a question about trimming it. When Im cutting it into manageable slab sizes...- softmeat
- Thread
- Replies: 5
- Forum: Hot Smoked Bacon
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Half a brisket?
I have a bit of a newbie question if I may. I just bought a huge brisket at my local butcher, and its way more than the 3 of us can eat. I figure Id smoke half now, and half at some later point when Im in the mood for more good brisket. My question is, if Im going to freeze half, should I...- softmeat
- Thread
- Replies: 3
- Forum: Grilling Beef
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Hello from CT
Thanks for the warm, smoky welcome everyone, I look forward to spending time here. I updated my location as per the mod's request :) Thanks SmokinHusker, Ill check it out! bob -
Hello from CT
Hi everyone.. My name is Bob, and a somewhat experienced smoker, but Im sure compared to you guys a rookie. Ive had a home built wood/charcoal smoker that worked great but being non insulated it was tough to regulate the temperature. Moved on to a propane kind which did much better, but again...
