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confused about bacon
Since there are only 2 posts that mention cure amounts prior to dirtsailor comments I can only presume you feel that my recipe will end up hurting someone and is somehow way off base. My recipe is based on the one by Steven Raichlen and I will copy it here so that we can all tell him that he...- slipaway
- Post #13
- Forum: Hot Smoked Bacon
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My first smoke ever... Finally.
You have a great plan going. I would only add at the end of your plan that you are looking for the 195 - 200 degrees IT to know it is done. It will most likely stall around 160. You can decide to wrap or not at that time. Also, you might want to add into your plan some time to wrap it and let it... -
confused about bacon
Here is the recipe I use for Bacon. Maybe there is a piece or 2 of info here that might help you. I don't cold smoke - takes too much time.............. Made from Scratch Bacon 4-5 pound pork belly, skinned (with plenty of meat on it) For the cure: 1/3 cup Kosher salt 3 tablespoons course...- slipaway
- Post #8
- Forum: Hot Smoked Bacon
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My 2nd prime whole packer brisket smoking experience!!!
What a fantastic looking piece of meat. You nailed it....... Now you will have to try something different (just to make sure it was you and not an accident....Ha,ha,ha) Congrats and keep on smokin.................. -
Any thought for a Super Bowl Throwdown
Pulled pork nachos Ribs Beans Slaw Maybe even smoke up some shrimp or lobster tails I think this all will take you about 6 hours and can be served buffet style if you are having a crowd........................ I am in Mass also so if I smell any of the above this Sunday afternoon I will be...- slipaway
- Post #2
- Forum: SMF Throwdowns
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Freshly cut wild cherry and apple wood
Yes, cut it into the size chunks you will use and let it sit outside for a few months (minimum). Keeping it covered and dry will help. If you can't leave it outside I would recommend the garage.... Keep the creepy crawlers out of the house. I trim a branch or two every year form my apple tree...- slipaway
- Post #2
- Forum: Woods for Smoking
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Rubbing, then Freezing
The pork butts I get at BJs also come 2 to a package. I usually just put the second one in a vacuum-sealed plastic bag and freeze it. I am not sure what your reference to "then rub and wait several hours" refers to. After thawing the butt I apply the rub and it sits while I get the smoker going... -
Pork Butt for Pulled Pork Sandwiches..... and Nachos
Nachos look great - unfortunately the Packers didn't.... Sorry about that, but the nachos and pork look fantastic. -
Looking for Tips on Timing
My advice (and you will hear from a lot of people who have different ideas...) is to time each product according to some fairly common rules (i.e. Baby back ribs = 5 hours; spare ribs = 6 hours, etc.). Then pick your end time (say you want to eat at 6:00 pm). Back off each product from that...- slipaway
- Post #2
- Forum: For New Members
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Meat probs
I broke down and spent the money and got the Thermaworks Smoke. Easy to use; handy wireless remote; and accurate grate and meat probes. Of course I was double-checking these temps using a Thermapen anyway.................. If you plan on doing a lot of smoking I would say that this is worth... -
Briquettes vs wood
I have a similar problem and have resorted to using a charcoal bed; splits to get the smoker up to temp and bring a lot of initial smoke and then chunks of wood (or a small split) occasionally to throw some more smoke on when it has been reduced to just coals. I will occasionally add some more...- slipaway
- Post #4
- Forum: Grilling Tips
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UK Ribs - Take 2... and THANKS
Glad you stuck with it. We have all had our share of "mistakes", but it is the great results that keeps bringing us back................ Love that pink meat in your last picture.................. Great job. -
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Newbie
A great place to go for recipes, temps, etc. is Bears Step-by-Step link. Not sure exactly how to get there from here (I have it bookmarked so I don't go to it from here). Also, if you start a string asking how to cook something you will get many, many replies and you will have to sort thru them... -
Back Ribs Foil Ingredients
Whenever I do foil ribs I use brown sugar, then pour some honey over it and then put the ribs meat side down on the goo and seal her up. Be careful when you unseal the ribs. The sugar et al has liquified and can cause a nasty burn. Just a word of caution............ -
ribs in the snow
Snowblower and grandkids - that's my secret to doing little shoveling.......................... Don't worry, it will probably melt in the next day or 2. We got 8 inches of snow over the weekend and it was 8 degrees this morning. After that we go to 48 degrees and rain by mid-week. That's New... -
Dry curing ,I may have messed up !
As NEPAS asks - when did the rinse and pat dry come in? If you mean before you put the cure on - not a problem. If you mean after it had cured for several days - most likely your bacon will be way too salty. The recipe I use calls for rinsing the belly and then soaking for 30- - 60 minutes... -
smokin birds, and meat thermometers
I just invested in the Thermapen Smoker temperature gauge. It is easy to use; meat and grill probes; remote up to 300 feet (although not through walls real good). Best investment I have made in a long time. Comes very highly recommended and costs just under $100. Have heard good things about...- slipaway
- Post #3
- Forum: For New Members
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Starting a wood fire
Many of us stick burners use charcoal for the heat and then wood for the smoke. In any case just make sure that the smoke has died down from starting your fire such that it is thin and blue. Heavy smoke ( green wood; wet wood; charcoal not started properly; etc.) is not what you want. I usually...- slipaway
- Post #5
- Forum: Wood Smokers
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Spare Pork Ribs on the UDS
You have just found the secret to consistent, great que.....................Improvisation !!! Some days cold out, some days hot; sometime meat is colder than the last time you cooked; etc. etc. As most smokers post comments, recipes, etc. etc. you will find that almost all of the data comes...
