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  1. theyankeesmoker

    Bacon turned slimy?

    so I have a 5 pound pork belly. Cured with a usual quarter cup salt sugar and two teaspoons of curing salt #2. After two weeks it was not getting firm. Figured I'd take out of vac seal. Well it was slimy. But no smell. I rinsed it off and threw on another layer of cure. Anyone have any...
  2. theyankeesmoker

    Intake issues with Oklahoma Joe's Highland

    That looks good. I should have checked this before. Doing my first smoke on the highlander and was having that issue. I'll need to follow your lead here. Thanks for posting these. I can now show my wife my aspirations so she wont be too mad at me :)
  3. theyankeesmoker

    Intake issues with Oklahoma Joe's Highland

  4. theyankeesmoker

    Looking to get an offset

    I started with an offset smoker, dirt cheap one from home depot for $99. Since it was my first time smoking, it was great for a newbie. After grilling almost every weekend and smoking at least once a month, it was time to retire it after two and a half years. I got a stingy electric one which is...
  5. theyankeesmoker

    LET'S TALK BRISKET!!

    @Preacher Man , looks like you nailed it. To @oldsmokerdude point, you only cut what you need. My first brisket was nice and juicy, I sliced the whole thing, and it got as dry as the Sahara after a few hours. Never did that again and it's been juicy even after a few days. Never heard of a...
  6. theyankeesmoker

    Custom grill help

    Just put together this beauty and plan on testing it this weekend! Got the rotisserie stick ready and anticipate doing some lechon. However, anyone know where I can get a custom metal sheet to turn this into a smoker?
  7. theyankeesmoker

    1st Post---Homeade Smoke Shack

    Congrats! Looks good! Love doing a little DIY with smoking and curing.
  8. theyankeesmoker

    Masterfully electric smoker tips

    Good morning all. For the past two years I've been using a charcoal grill with offset smoker. After several amateur mistakes (smoking on top of wood, too much charcoal, too little charcoal, etc), I've master smoking the basics and learned the ins and outs of that baby. The better half finally...
  9. theyankeesmoker

    Freezing smoked salmon

    Smoking some salmon and trout tomorrow. Can you freeze it afterwards? Normally it is gone in an hour, but curious.
  10. theyankeesmoker

    Pancetta

    I've heard about this UMAi bag. I just went simple, and came out great. I have heard of people eating it raw. Perhaps I'll take that adventure after holidays.
  11. theyankeesmoker

    Pancetta

    Well, I already cut into the pancetta. Been a steady flow of that slaty goodness in my belly for the past week. I sliced some decent slices and sprinkled brown sugar on it, and it was phenomenal. Wifey has been using it in steamed mussels and pasta. Like you said atomic smoke, easy but a huge...
  12. theyankeesmoker

    Multiple Turkeys & Turkey Questions - newbie

    Hey Bark, Smoking my first turkey too! I already did wings over the summer and it was fantastic. Currently have turkey in wet brine. Can you share what you used for dry brine and how long you dry brined it?
  13. theyankeesmoker

    Pancetta

    I wouldn't have thought of it if it wasn't for the misses complaining about where we would put the meat. But it actually worked out great.
  14. theyankeesmoker

    Pancetta

    Well, I'm glad I cooked it then :). Otherwise I'll be praying to the porcelain God
  15. theyankeesmoker

    Pancetta

    Well the Good thing is I'm hosting about a dozen people next week and they each will get a piece of this, so I'm not stuck with this big hunk of meat. I will attempt prosciutto next.
  16. theyankeesmoker

    Pancetta

    Atomic, Yes cure #1 would have been ok. I wanted the option of enjoying it as is, but after starting the process i got scared. Would hate to get sick in time for thanksgiving :). Call me a scaredy cat if you want, just playing safe.
  17. theyankeesmoker

    Pancetta

    Cured for a week, dried for two. Sorry, had some this morning and in a bacon trance now
  18. theyankeesmoker

    Pancetta

    So I took on a task of making pancetta. After hours of reading into different techniques, I challenged myself. I form a standard cure with cure #2, just in case I was willing to risk botulism. I got a 5lb pork belly, vacuum sealed with the cure flipping everyday. After 7 days, I wrapped the baby...
  19. theyankeesmoker

    some smoked turkey breast

    Rock on. Looks Amazing
  20. theyankeesmoker

    Smoking a chicken

    Thanks for the feedback. So I brined the chicken for about 12 hours (it was about a 4lb chicken). Then I let it air dry for another 12 hours. I spatchcocked, seasoned, and threw on the smoker with the temp ranging between 250 and 300 (I use a charcoal smoker). It took about two hours and it...
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