Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Back Bacon timing
Ty sir. I also assume to leave them in the fridge for the 3-4 days before smoking is ok too.- hondabbq
- Post #7
- Forum: Hot Smoked Bacon
-
Back Bacon timing
I am wanting to do a run of back bacon before it gets too cold to smoke up here. I always cure in Pops for 2 weeks. Here is my dilemma: I am able to cure my meats at work, which is a huge plus. I am leaving for a holiday on October 11 for 2 weeks and back to work on Monday October 27. Is...- hondabbq
- Thread
- Replies: 6
- Forum: Hot Smoked Bacon
-
Sourdough With Canadian Bread Flour.
Thats the only flour we use at work. -
True Dry Cured Bacon.
I missed the meat side down part of the post under the pic. I just saw the meat side up pics and went that way. Oh well. I’m sure it will be just as good. @SmokinEdge thoughts on that?- hondabbq
- Post #87
- Forum: Hot Smoked Bacon
-
True Dry Cured Bacon.
Plans changed and I put it into cure last Friday afternoon. Got home in the evening last night and gave it a flip. I put paper towels under it and they were definitely wet, but dried up over the week till I looked at them. Changed those for clean ones. I do t think they will leech anymore but...- hondabbq
- Post #85
- Forum: Hot Smoked Bacon
-
True Dry Cured Bacon.
I am going to give this a run after I get back from holidays, ( we are travelling) and I always cold smoke for 2 days with a rest in the fridge overnight between smoke days, to add another variable.- hondabbq
- Post #84
- Forum: Hot Smoked Bacon
-
-
1st time doing dry cure bacon.
You are the one to use the word dehydration in your post, where I never once said that. -
1st time doing dry cure bacon.
As I said in my reply it was left for 7 days in the fridge not at ambient temps. -
1st time doing dry cure bacon.
I did we cure several times and find it cumbersome to measure out per belly where I just make the brine and drop the bellies in. Season up your brine if your so inclined or add flavorings once out of the brine before smoking. As above, I left it int he fridge alot longer this time, 7 days rather... -
1st time doing dry cure bacon.
I have had that happen as well, this last batch of 4 bellies I left in the fridge for 7 days after 2 days of smoking.no water left in it. -
Wet brine baby backs?
I have actually used pops brine and done ribs up that way -
-
Nashville BBQ??
Hello all, Heading down to Nashville in a few weeks, coming from Canuskistan. We are looking for some true authentic BBQ. (no national chains) We are staying 8 mins from Nissan Stadium and heading to the game on that Sunday. Also heading to the Opry a few days later (wife is a country bunny)...- hondabbq
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
-
Using pure Sodium Nitrate for DIY #2 curing salt
Umai ships everything to canada. -
Loving Retirement!!
Before coming to this page today ( Im at work now), I added a countdown widget to my phone. I just passed 20 yrs at my current gig and have 3 years left till I can pull the pin. I was always scared when I was younger and hearing stories from my dad that so many of his co workers worked till 65...- hondabbq
- Post #20
- Forum: General Discussion
-
Cold Smoking Sausage - Getting Started
I have a smoke vault 24 as well and use it for my bacon. I just light my AMAZN tray and let it go. just cold smoke below ambient temps of 90f. If you do cold smoke your sausage or whatever it is needs to be cured. -
Cold Smoking Sausage - Getting Started
Neither of those 2 methods is cold smoking. Cold smoking is done under 90f -
Shrimp Po’Boys
When I worked for a Japanese chef, we made Shrimp Tonkatsu sandwiches, whish is basically a Japanese Po boy. bun, df shrimp lettuce tomato and tonkatsu sauce and some mayo. Simple but dam good- hondabbq
- Post #20
- Forum: Non-fish Seafood
-
