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  1. johnh12

    Curing with Pop's Brine

    Us old guys developed ways to remember things way before computers.;)
  2. johnh12

    Two Weeks is a LOOOONG Time

    Pulled off the smoker at about 6 1/2 hours. Not much color but it sure smells smokey! The AMPS used all but a half of the last row. No way it would have lasted the 12+ hours advertised.
  3. johnh12

    Stuffer problem

    My wife's normal first response to something I want is "Why do we need that?" A week or so later she'll ask why I haven't got it yet. Go figure!
  4. johnh12

    Two Weeks is a LOOOONG Time

    Lookin' Good! I'm hoping for the same outcome.
  5. johnh12

    Two Weeks is a LOOOONG Time

    Skin on. I did the test fry after the rinse and left the skin on for the smoke because the wife said the chewy skin was good. I follow orders....Sometimes.
  6. johnh12

    Two Weeks is a LOOOONG Time

    Finally the wait is over. The bellies cured for two weeks in Pop's brine and in the smoker this morning. First time for both a wet brine and cold smoke. Also first time for the A-Maze-N Pellet 5x8 tray with their Pitmaster's Choice blend. The Lang 60D is set with the main chamber baffle closed...
  7. johnh12

    Wood range

    One of those stoves was at my father's hunt camp in the 50's and 60's. I remember many fine fresh kill meals coming off that stove. I would love to have one but they are now priced way out of my budget. It would be a fine addition to the cook shed and sit right next to the Lang and BGE.
  8. johnh12

    Liver/Gizzards/Hearts Pate (chicken)

    Thanks. I'll try a bit less and then fry 'em up.
  9. johnh12

    1st attempt at Bacon using Pop's Brine

    I just took a couple of 2# slabs of belly out of the fridge after soaking in Pop's Brine (exact regular recipe with full salt) for 14 days. I did a test fry and it wasn't over salted at all but did taste a bit on the sweet side. They're uncovered in the fridge for tonight and want to do my first...
  10. johnh12

    Liver/Gizzards/Hearts Pate (chicken)

    I love fried gizzards but don't care for the long boil/simmer time it takes to soften them up for the deep fryer. How long do you leave them in the pressure cooker?
  11. johnh12

    Sous Vide vs Plain Hot Water

    I don't think I'll be cooking anything from scratch Sous Vide but I really like the way reheated BBQ comes out using a pot of simmering, not boiling, water. Is there any reason to buy a $100+ gadget for just reheating food?
  12. johnh12

    New to Wet Cure

    It looks like the Florida weather will cooperate so I plan to try the cold smoke using the AMPS 5x8 tray with apple pellets. The cure s/b done on Thanksgiving and the following daytime temps are supposed to be highs in the low 60's. The plan is to pull from the cure, rinse and test fry. If all...
  13. johnh12

    New to Wet Cure

    Thanks. That was what I meant to say. Also, a PM from Pops said that the pellicle wait was only for fish and not necessary for bacon. He said to go directly from the rinse to smoke. That is unless I misunderstood him. Interesting.
  14. johnh12

    New to Wet Cure

    I found some belly at the commissary for $2.09/lb, plus the 5% surcharge of course. They weighed 2.05 and 2.22 lbs respectively and looked good and are decently thick. I mixed up a gallon of Pop's regular brine exactly IAW his recipe and put them in the fridge to start the cure. Based on...
  15. johnh12

    smoking pulled pork/slow cooking combo

    I figure 1# raw weight per person for most any meat I cook. It shrinks by almost 1/2 when done. Of course I like leftovers. For the rub, I'm a simple S&P guy with some garlic and onion added on occasion. I oil the meat and season it a couple of hours before or at least while the smoker is...
  16. johnh12

    New to Wet Cure

    I sent a note to Pop's profile page but I'm not sure if that's the same as a PM.
  17. johnh12

    Pops, I plan to wet cure some belly for bacon soon using your brine recipe. What about adding...

    Pops, I plan to wet cure some belly for bacon soon using your brine recipe. What about adding spices like maple syrup, extra brown sugar, pepper, garlic, or similar stuff to add to the flavor of the bacon? Can I add them to the basic brine or should I do it later in the process? Thanks for any...
    • johnh12
    • Profile post
  18. johnh12

    New to Wet Cure

    I've done a few dry cure bellies in the past but want to try a couple of 2 ~ 3 pound skin on slabs using Pops wet brine method mainly because it seems to be easier. I plan to use a 5 gallon Igloo drink container that will fit just fine in our small refrigerator. I have the basic recipe but am...
  19. johnh12

    Smithfield Previously Frozen Spare Ribs-Salt??

    It doesn't say anything on the package except all natural ingredients. Salt is a natural ingredient as far as I know. I'm smoking some full spares tomorrow on the Lang using Meatheads Memphis Dry Rub recipe. There is no salt in his rub recipe but he recommends rubbing with 1/4 to 1/2 teaspoon...
  20. johnh12

    Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

    No spare bedroom but I can put a cot for you right next to the Lang!:D
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