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  1. SmokinEdge

    New Member - First Bacon - Feedback welcome

    You can do either, but it’s best to mix for each piece. Best way is to leave them whole mix and apply cure then cut into pieces. It all works though. Just more consistent piece by piece.
  2. SmokinEdge

    New Member - First Bacon - Feedback welcome

    That recipe will make bacon. For me you are a little heavy on cure 1 and way heavy on salt. But like you said use EQ next time. Enjoy.
  3. SmokinEdge

    Prime Rib Sale

    I bit the bullet on a 10lb’er that was on sale from 19.99lb to 10.99lb. I guess the mark up on meat is like clothing 50-100%. It’s disgusting but in the end it is what it is and we will feast on roast beast for Christmas regardless.
  4. SmokinEdge

    Beef price is getting stupid .

    I completely understand, and I am much the same.
  5. SmokinEdge

    Trifecta of tri-tip

    Looks like delicious and excellent work there John. Loosen the belt a couple notches though, lol
  6. SmokinEdge

    Prime Rib Sale

    Finally down to 9.99lb but for that price it’s a whole packer. If it’s cut then it’s 12.99lb.
  7. SmokinEdge

    2025 NFL Season Thread

    That was wild, but it was the correct call, ball was throw “backwards” deflected and rolled into end zone, technically a fumbled ball at that point, the ball laying in the end zone was “live” and the hawks walked over and picked it up, walla a 2 point conversion.
  8. SmokinEdge

    2025 NFL Season Thread

    Hawks won it in OT with a TD which put them 1 point behind. Kick extra point for tie or go for 2 a win. They went for 2, got it and game over. It was NUTS!
  9. SmokinEdge

    Crazy Wind - 65-80 Mph tossing semi’s today….

    Those wind speeds are nuts! We have had zero wind here, not even a breeze, but a bit south of all that.
  10. SmokinEdge

    2025 NFL Season Thread

    OT now. I can’t believe the hawks came back like that. Good game indeed
  11. SmokinEdge

    Oak leaf #7 cleaver

    That’s a good bone chopper there. Can process a whole side of pork with that, no saw required.
  12. SmokinEdge

    Honey butter rub

    IMHO, pork or chicken. That’s a great combination.
  13. SmokinEdge

    Prime Rib Sale

    So far holding steady at 12.99 lb. We shall see but not holding my breath.
  14. SmokinEdge

    Pop’s brine scalable?

    Any brine is scalable period. I’ve ran the math and posted a thread on the concentration of Pop’s brine for user information. I’ll post the link. I’ve also personally ran the math on the same brine with all ingredients in half, concentrations are all exactly the same. For some reason I can’t...
  15. SmokinEdge

    2025 NFL Season Thread

    I think I got screwed on a 50/50 shot. My son took the Steelers, obviously the fins was all that was left to choose from. I think I was framed.
  16. SmokinEdge

    Dehydrater

    With mine it’s not unusual to see condensation on the bottom part of the glass door, seems normal. One other thing, because the heat and air comes from the back of the chamber, don’t forget to pull the trays about half way or more through the time and rotate 180* The back end dries faster than...
  17. SmokinEdge

    2025 NFL Season Thread

    I have absolutely no dog in this fight on Monday night football, that said I’m watching with my oldest son. I picked Miami and he has the Steelers. Where are you guys on this game?
  18. SmokinEdge

    2025 NFL Season Thread

    Some good games today. Chiefs are officially out of playoffs, Broncos secured playoffs spot and the Pats got beat by the bills. It was a fun day.
  19. SmokinEdge

    Buckboard bacon/Cottage Bacon 1st Attempt

    Looks great, just be careful dry rub curing over 3” thick meat.
  20. SmokinEdge

    How long to cure bacon?

    Depending on your salt percentage and fridge temp, but assuming at least 1.5% salt and a fridge below 40F you can go 21 days no problem.
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