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  1. fireartist85

    Curing salt question, possible screw up

    Smoked the pork belly tonight. 5 hours over hickory. Got it a little above 190 IT. Melts in your mouth! It sure isn't bacon, but it's damn delicious!
  2. Curing salt question, possible screw up

    Curing salt question, possible screw up

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  4. fireartist85

    Curing salt question, possible screw up

    Ok so I can use what I have here now, if I'm smoking around 225 what IT should I be shooting for and rough estimate of time?
  5. fireartist85

    Curing salt question, possible screw up

    ok.  guess the smokers getting fired up early.  So it won't be bacon because of my screw up, its just going to be smoked pork belly now right?
  6. fireartist85

    Curing salt question, possible screw up

    I bought a pork belly this past weekend to make up some bacon.  Used Pop's Brine recipe but none of the stores around me here in CT had the Pink curing salt or Morton's Tender Quick.  The only thing I was able to find was Morton's Canning and Pickling Salt.  So I made the brine using the...
  7. fireartist85

    Best Place To Buy Meats - Northwest Connecticut

    Also try west side market in Bristol.
  8. fireartist85

    Double barrel build questions

    I currently have a Chargriller Duo but i'm not impressed with it at all, so I've decided to build the double barrel smoker.  I have been doing research all over this page as well as where ever else I can find on the internet.  But, I do have some questions that hopefully someone could help me...
  9. fireartist85

    Newbie

    Hey everyone,  I'm Matt and I just joined.  I'm from Torrington, CT and am using a CharGriller Duo.  I've been on here a couple of days now and I'm already learning alot reading everyone's posts.  I'm new to smoking and so far love it!  I've already made some mods to my smoker thanks to posts...
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