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St. Louis cut rack of ribs
What type of smoker are you using? They look great. cheers -
My first bacon, need some guidance please, best method for small belly cut
Well I suppose I should update my thread title, or start a new one as I am on to batch number 3. This time cold smoking 2 different types, one is the fresh belly that I bought 2 weeks ago, and the other buckboard bacon from a nice pork shoulder. They were cured 11/13 days and overnight pelicle... -
My first bacon, need some guidance please, best method for small belly cut
Okay thanks for the heads up. It will be in my beer fridge so I'll see it every day. LOL. Cheers PS I love my new little scale, $17 Amazon, super easy to measure milligrams. -
My first bacon, need some guidance please, best method for small belly cut
Okay I am starting the last half of my pork loin this afternoon, I cut it in half and am going to dry cure one my regular way, .25% #1, 1.75% salt and 2.5% demararra sugar, the other Morton's TQ and same sugar as an experiment, both sitting out on a rack in the fridge, no plastic bags. Cheers -
My first bacon, need some guidance please, best method for small belly cut
Would this work for back bacon and BBB as well? Cool! Thanks -
My first bacon, need some guidance please, best method for small belly cut
Bloody hell! Look what we have now! A freakin' blizzard, what else could we get? Thankfully the second belly hit 145 just after this started. Pics in the morning. cheers -
My first bacon, need some guidance please, best method for small belly cut
Holy crap! I'm going to have to put Jenny Craig on my speed dial! Damn that's good, I had no idea what to expect. I used DougE's dry cure recipe and he just nailed it. The taste is like no other bacon I have had. Glad I have 18 pork bellies in the freezer to experiment with. Ha! Second one is... -
My first bacon, need some guidance please, best method for small belly cut
Ok, it will be in the AM when my son comes for a visit, told him I have a special breakfast, although I could cut a slice tonight to test it, make sure it's safe. LOL. It's at 115* now...can you guys wait for an hour or so? he he -
My first bacon, need some guidance please, best method for small belly cut
First one is off after only 2 hours, it was pretty thin and it went to 147 and then to 153 sitting on the counter. Will let it cool to room temp then wrap in plastic and let it mature in the fridge for a few days. Second one is at 123 right now. Cheers -
My first bacon, need some guidance please, best method for small belly cut
Well wouldn't you know it, the day I pick for smoking my first bacon and it's blowing bloody blue murder 20-30 km winds so out came the moving blanket, plywood and lawn chair cushion. 🙄 I bought cherry pellets and mixed them with hickory and I am using the PB820, trying to keep 180* and get the... -
Whats the highest (air ) temperature you could cold smoke bacon at?
Thanks guys, it worked out perfectly, temp in the smoker this AM is 37. cheers -
Whats the highest (air ) temperature you could cold smoke bacon at?
Thanks Doug, I just threw my moving blanket over the smoker, temp is climbing slowly, up to 45 now. It's supposed to stay right around 32 tonight so I don't think there will be any chance of freezing it, especially with 4 layers of moving blankets. I'll post again in the AM. cheers PS I have... -
Whats the highest (air ) temperature you could cold smoke bacon at?
Okay boys and girls, The first belly is done, pelicle formed and it's on the smoker for the first cold smoke. It was mentioned to let the meat rest in the fridge for a day between smokes to let the flavour develop, should it be wrapped in plastic or left uncovered? Reason for the q is it's 32F... -
My first jerky...when to pull out
Do you pound it with the tenderizing mallet to make it thinner as well? How hot does your dehydrator get? Always willing to learn something new. cheers- kilohertz
- Post #10
- Forum: Making Jerky
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My first jerky...when to pull out
That's something I will have to look into, have seen it mentioned but know nothing about the process. cheers- kilohertz
- Post #8
- Forum: Making Jerky
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My first jerky...when to pull out
Well shoot, it turned out great! Thanks so much for saving me from overdoing this, it has cooled off now and I get the classic break but not snap in two when I bend it. Spot also is very interested in trying and is being very patient. Jeez, I'm smoking some cod out on the BGE, I may not be...- kilohertz
- Post #6
- Forum: Making Jerky
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My first jerky...when to pull out
Awesome thanks guys! Shoot, I forgot about the pullout for 5 and test. I'll let you know. cheers- kilohertz
- Post #5
- Forum: Making Jerky
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My first jerky...when to pull out
Hi gang, It's been a busy month of smokin' and BBQ and eating and Thursday I decided it's time for jerky so I bought a nice eye of the round, cut it in half and sliced it into 1/4" thick pieces along the grain, not across. I am using Jerkyholics Ranch Hand recipe this time and it was in the...- kilohertz
- Thread
- Replies: 10
- Forum: Making Jerky
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Big Chief Element to Hot Plate Element - in progress - QUESTION
Sherry, great job on all of this but one question. Did you mean the wire kept coming out of the spade connector or the spade connector kept coming off the element? If it's the former that could be potentially very dangerous if those spades aren't well crimped on the wire, you may end up with...- kilohertz
- Post #46
- Forum: General Discussion
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How do you get the internet
I too am out in the sticks with no cable or fiber or natural gas or.... My internet comes from a 5.8GHz radio link to a mountaintop site 24km away. I helped build it about 12 years ago and have upgraded it several times. We are now up to a pretty steady 20Mbps up/down and very reliable. cheers- kilohertz
- Post #30
- Forum: Blowing Smoke Around the Smoker.
