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Buckboard Bacon and Pulled Cured Boston Butt Ham
after 9 days I have pulled it from the curing bag, rinsed, patted dry, and sat it in the fridge on a grate to dry some. its not quite 3" thick so it should have had plenty enough time. it feels real firm and anything other than exposed surface is a very red color. tomorrow will be smoking day...- msuiceman
- Post #64
- Forum: Hot Smoked Bacon
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Not getting blue smoke, why?
talk to Todd, a tube smoker may work better for you. it does work better for me in my gasser, due to oxygen/airflow issues. now I get nice TBS from the tube... though I may get another one for longer smokes so I can alternate.- msuiceman
- Post #13
- Forum: General Discussion
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sfprankster's (mis)adventures with Maple Bourbon Pork Belly Banh Mi(Vietnamese Sammies)
never had it... may have to give it a whirl. thanks for the motivation. -
First Pork Butt ?s
when I saw bush's baked beans I immediately looked at your location.... of course, Michigan! I'm a HUGE bush's fan myself. usually I don't even bother doctoring them up.... but it doesn't hurt. their grilling beans are fantastic in most flavors. -
Buckboard Bacon and Pulled Cured Boston Butt Ham
I'm on day 8 of my curing.... 2 more to go. 1/2oz of tender quick per lb and 3/4 Tbs of brown sugar per pound. doing this on a small portion of pork butt, only 4lbs as a tester. Also got a slicer (though I don't have the food pusher for it so I'm going to cobble one up out of acrylic since they...- msuiceman
- Post #62
- Forum: Hot Smoked Bacon
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chefs choice 615, 610 or 609 food pusher part(needed)
if anyone has a broken 609 or 610 or 615 and isn't going to get it fixed (or if you're a hoarder like me and may have one kicking around), could I bother you to keep the food pusher? I'll pay postage plus a bit for your troubles for it. I can't find mine.... and when called, edgecraft wants too...- msuiceman
- Thread
- Replies: 0
- Forum: Slicers, Grinders, Tools, Equipment
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10 pounds of belly for $23?!?!
woohoo! got access to a restaurant wholesaler in my area. hopefully bellies will be there and reasonably priced. Can't find decent bellies here at any kind of decent price, which is funny because other more "prime" muscles I can get for cheap at will. same with beef briskets. will be stopping by...- msuiceman
- Post #18
- Forum: Hot Smoked Bacon
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sfprankster's (mis)adventures with Maple Bourbon Pork Belly Banh Mi(Vietnamese Sammies)
it was only a bit warm today. hit 79, but at lunch time it was struggling to warm up. Pho is always good with me, clears my sinuses with enough sriracha. -
sfprankster's (mis)adventures with Maple Bourbon Pork Belly Banh Mi(Vietnamese Sammies)
I LOVE bahn mi's..... got a great place not too far from where I live (I may or may not have had one and some pho today for lunch). I like sliced pork glazed with hoisin (tuong den).... pickled daikon and carrots, cucumber, cilantro, jalapeno, light on the onions and on a Italian roll. its... -
Pork belly costs?
wish my costcos in my area carried bellies... because for that price I'd pick up a few every year. oh well.- msuiceman
- Post #155
- Forum: Hot Smoked Bacon
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Pork belly costs?
wow.... the restaurant depot here is members only (need tax ID, etc.). wish I could get in there, as it would really save me on some cuts (brisket is 8.99 at Costco here, and I can't find a pork belly for cheaper than 4.99/lb).- msuiceman
- Post #152
- Forum: Hot Smoked Bacon
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Experiments with my butt
it does look darn good. so you decided rubbed butts are the way to go? always good to start with SPOG, then add in some of your personal favorites. I'm not a huge spice guy on my pulled pork, but can appreciate it. -
first time doing spatchcock chicken and have some questions?
sounds like a good process, pictures would speak a thousand words as they say. -
summer sausage!
all it matters is taste and texture. the wrinkling is probably from packing in some air also while stuffing, maybe a bit high temp getting some fat-out, bu if the taste and texture is good, who cares? well done for macgyver'ing a solution that worked for you! -
My First Time Today - Help Please
question: I have some pork in cure, making some buckboard bacon (eventually, after curing is done). What IT should I be looking for brining the pork to? I've seen different numbers thrown around, and unsure if there truly is a magic or safe number out there. I've seen: 120,140,160, 154 (like I...- msuiceman
- Post #10
- Forum: Hot Smoked Bacon
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Pork Butt....not sure what I got!
rule of thumb, you want to hit 140 degrees in 4 hours for uncured whole meats such as a butt/shoulder so that botulism doesn't have enough time to cause risks. -
3 (2)- 2-1 no more
I'm going back to no-foil method. I've had good luck with the 2-2-1 method, but I'm getting loin back ribs that are too thick to do the 2-2-1 method and I want to render more fat out of the ribs with the cuts I've been getting lately. I will bump up the temp a bit and smoke naked (the ribs, not... -
Pork Butt....not sure what I got!
not so much for pulled pork. there should be ample amounts of fat inside to keep it juicy enough without a fat cap. get that thing rubbed up and put on the smoker. I have one that looks somewhat like its twin in my freezer right now (along with 4 more of his buddies). -
Maverick ET-735 Issues
my et-732 works marginally for my setup, but good enough connection in my back family room that I can follow whats going on. every now and then i'll briefly lose signal, but it will come back within a minute or two (though the unit chirps annoyingly). my et-7 doesn't have nearly the range, so...- msuiceman
- Post #38
- Forum: Slicers, Grinders, Tools, Equipment
