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  1. newsmokerky

    1st Pork Belly Bacon

    Looks awesome!
  2. newsmokerky

    Bacon # 3

    Just curious... What is the purpose of massaging the bacon slab during the cure process? I massage it well, both sides, and then flip every afternoon when I get home. Not questioning, just like to know why it is important. Disco?
  3. newsmokerky

    Foodsaver doesn't auto seal

    Very good to know. I picked mine up on camofire.com for $40, with a few bags and roll to go with it. 5 year warranty. Keep an eye out on camofire.com. They change deals every day, and they will have the foodsaver again.
  4. newsmokerky

    Bacon # 3

    I'm planning to do a 2 hour cold smoke with apple pellets, then heat smoke with apple wood. I think this one will be my favorite so far. A bit more smoke, a bit more brown sugar. Just curious, how does light brown sugar compare with regular brown sugar on cure? I used dark brown sugar on...
  5. newsmokerky

    Bacon # 3

    Thought it was bigger. Longer but narrower. 2.75 lbs. Rubbed with a smidge over 1/2 tsp of cure, 5 tsp light brown sugar and 5 tsp salt. Rubbed in and in the fridge. Under 1.75” at thickest point. Let this one cure a week.
  6. newsmokerky

    Overnight brisket

    Wow that looks awesome.
  7. newsmokerky

    Bacon # 3

    I've got a slab thawing for another bacon run. This one is larger than the fist two. Haven't weighed it, but I'm guessing 4 lbs or so. After the first two rounds, I think I've zeroed in on what I like(that's what the Mrs likes). Pics and cure process to come tomorrow.
  8. newsmokerky

    beef roast

    I ate the last of it today for lunch. It was really good... 3 slices on a hoagie roll, with two slices of provolone and Dukes mayo. About time to do another brisket....
  9. newsmokerky

    beef roast

    Ok. I’ll remember that on next one. Like I said, shoulda known better than try to smoke and eat in such a short window. Live and learn. Thanks.
  10. newsmokerky

    beef roast

    Hour or so.
  11. newsmokerky

    beef roast

    I figured that might be the problem. I gues I should have known better than plan a such a short window for smoke to eat....
  12. newsmokerky

    beef roast

    Not a fail, but definite change of plan. After foiling, I pulled at 205 IT. I checked this probe last week, and it was spon on with boil water test. I let it rest foiled in the oven for about 30 minutes. Got it out and started to shred, and no dice. Wound up slicing. Flavor was great, but...
  13. newsmokerky

    beef roast

    Foiled at 170 after 3.75 hours. I really didn't think it would take this long.
  14. newsmokerky

    beef roast

    Here we go.
  15. newsmokerky

    Tomahawk with a test rub

    SAM's? Dang! I guess I need to go more often... I'm there about once a week....
  16. newsmokerky

    Usual story- newbie considering first smoker.

    I had a propane smoker. I had some great results with it, but had to constantly baby sit and monitor it. My new Smokin It #2 is just brain dead easy.
  17. newsmokerky

    Tomahawk with a test rub

    OMG..... Where do you guys run across tomahawks? I've never seen one in a grocery.
  18. newsmokerky

    beef roast

    Rubbed, scored, slathered in the A-1 bold, wrapped, and in fridge....
  19. newsmokerky

    First brisket question

    I have only done two briskets, but I rubbed both of them the night before, wrapped, and put in the fridge. Mine turned out great.
  20. newsmokerky

    Usual story- newbie considering first smoker.

    Welcome. I've only been smoking for 4 years or so, but I love my Smokin It electric. I am smoking everything I can get my hands on since I bought it. A little more $ than a MES, but so easy to maintain temp. Good luck with whatever you get.
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