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    The beginning of another 7 day work week. Anyone else function on little to no sleep?

    Balancing so many responsibilities is impressive but running on only a few hours of sleep isn’t sustainable. Try setting a consistent bedtime routine to help your brain wind down, such as limiting screen time before sleep or practicing relaxation techniques. Short naps during the day can also...
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    Is Heart-Healthy Bacon an impossible oxymoron?

    Try curing pork belly with less salt, using brown sugar and natural sweeteners like maple syrup to balance flavors. Cure for 5-7 days, then rinse well before cold smoking at low temperature to reduce saltiness while keeping flavor.
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    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    It’s likely a mild sensitivity to sodium nitrite in the pink salt #1. Even at proper levels, some people react with slight nausea or an “off” feeling, especially when frying at high heat, which can create nitrosamines. Commercial bacon usually has lower nitrite levels and includes additives like...
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    Twice-Cooked Picanha on the Santa Maria

    Your twice cook grilling method for picanha sounds excellent. Slow grilling to rare resting then finishing over high heat is a great way to get tender flavorful meat. Coarse salt is all it needs.
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    Time to smoke some cheese

    That sounds awesome! Smoking cheddar with a hickory and apple mix will add such a great flavor. Perfect weather too sunny and in the 50s makes for a great day to enjoy some outdoor cooking and garage projects. Can’t wait to see the pics and hear how the cheese turns out after smoking!
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    National Margarita Day...

    Mix three parts tequila with one part triple sec and the juice of one lime—key lime is best, but regular limes or even lemons are fine. Add a splash of club soda since I prefer it less sweet. Pour in some ice, shake well, and repeat as desired. Add salt if you want.
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    Looking for recommendations on cookware?

    thank you for your suggestion
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    Nepas Beer Slim Jims

    It’s a recipe for making homemade Slim Jim-style beef sticks using ground chuck, spices, cure, and beer (Yuengling). The meat mixture is seasoned, cured, mixed with beer, refrigerated overnight, then stuffed into casings and smoked. The recipe makes 10 pounds, with instructions to halve for 5...
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    Thoughts on the Pit Boss Memphis Ultimate? It's free

    I was looking at a local marketplace and stumbled across this used grill combo set for $200 OBO, and just wanted to get some opinions on it so I don’t waste my time. Any opinions are appreciated
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    My coffee cup

    I find myself in need of a travel coffee mug, and I'm wondering what the community here might use. I've started putting my Contigo into that center pocket, but when I take it out, I can feel the heat in the pocket from where the heat is escaping from the mug. There's no liquid coming out, but it...
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    Masterbuilt MES 40 still good?

    I’ve had my eye on this for awhile and would love to have it for Christmas dinner. The reviews on Amazon are hit and miss and I’d like the advice of someone with a lot of smoking experience before wasting my money. I don’t mind spending, but I want a reliable and well working product. Does...
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    Masterbuilt Electric Smoker Needs Better Chip Burner.

    Cooked on it a few times now, and things are turning out pretty good. However I did a 7.5 pound pork butt yesterday and it was sort of overpowering smoky. Thinking maybe I'm adding chips too frequently? I added new chips to the tray about every 60-90 minutes (hard to know precisely, the beers...
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    Bacon salt content question

    Yes, a 3% salt concentration is generally recommended for bacon curing as it ensures the meat is properly preserved and safe to eat. The salt helps to inhibit bacterial growth while drawing moisture out of the meat. If your current brine recipe has a lower salt concentration, it’s advisable to...
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    Wet Aging Beef Roast!?

    Wet aging is a great alternative to dry aging, especially if you're concerned about trimming waste. With wet aging, the meat remains in vacuum-sealed packaging, allowing it to retain moisture and avoid the loss of valuable meat during the process. The preferred time for wet aging typically...
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    Cocktails Thread

    A guava margarita with a low-cal mix and decent tequila sounds refreshing and easy to sip. And that Old Fashioned recipe with Buffalo Trace and the mix of bitters? Solid choice—especially with the monk fruit and allulose syrup to keep it lighter.
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    Work Friends BBQ

    It sounds like you've been through a massive effort with that construction project—glad to hear you're nearing the finish line! Hosting a laid-back get-together with smoked pulled pork, wings, bacon-wrapped shrimp, and smash burgers sounds like the perfect way to unwind and celebrate with...
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    Dry aged steaks.....

    I dry aged for one week at 33-37*F. Patted off all moisture and placed on a wire rack on bottom shelf in my beer fridge. Opened door once a day. All sides of beef were very hard and dry. Before frying steaks i dressed with a little oil and s & P. Beef was tenderloin about eight pounds.Thanks for...
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    Buckboard Bacon......

    That buckboard bacon looks fantastic—beautiful color and sounds like a solid cure and smoke. A 14-day dry rub definitely adds depth. Finishing right around 147°F keeps it juicy too. BLT must’ve been next-level. Can’t wait to hear how the gabagool turns out—you're clearly dialing it in!
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    Wagyu Brisket and sandwich

    Sounds like you nailed it. Perfect cook, solid rest time, and that Z-Man-inspired sandwich sounds incredible—crispy, juicy, cheesy, and rich all in one bite.
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    Cured and smoked sausage not pink.

    The gray color in your sausage is likely due to uneven cure penetration, which can happen even if you use the cure. It could also be influenced by the type of meat or fat content, which may affect color. The thin smoke ring suggests some cure was absorbed, and freezing and thawing can sometimes...
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