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  1. SmokinEdge

    Is my bacon bad? Please help

    I just don’t have enough information about your recipe or process. But the green most likely is nitrite burn. This comes from to much nitrite in an area. I promise you that 16 days in a refrigerator at or below 40F will not produce green meat, especially when salt and cure 1 were applied.
  2. SmokinEdge

    Is my bacon bad? Please help

    Looks more like oxidation to me. I’d give it a rinse and pat dry then sniff. The 16 days should be no problem with most cure recipes. Not sure what you used though?
  3. SmokinEdge

    6 racks of ribs and 4 pork butts over the weekend

    Wholey crap!! That looks fantastic. Very nice work there.
  4. SmokinEdge

    pastrami brine troubleshooting

    Make the EQ brine with just the water (10L in this case) then if you want to add ice that’s fine. But the ice weight can not be part of the EQ weight ratio.
  5. SmokinEdge

    Easy Propane to NG conversion for Masterbuilt 40”

    Nice work. Same basic smoke set up in my big wooden smokehouse works real good.
  6. SmokinEdge

    pastrami brine troubleshooting

    This may well be the problem. If you weighed out water weight in ice alone then applied the salt and cure as “equilibrium “ that won’t work. The salt and cure must be dissolved in the water first. If you want to add some ice after that’s fine but you cannot start out with pure ice.
  7. SmokinEdge

    Chili. The real stuff.

    Some nice Chile Colorado there. We usually do carne adovada ( difference is Colorado has beef and adovada has pork)
  8. SmokinEdge

    Christmas Plans

    Good stuff and good times right there. Merry Christmas John.
  9. SmokinEdge

    Christmas Plans

    Hey Charles, We have my in-laws (I call them outlaws) with us and my youngest son will be home from Virginia for about 10 days. So 6 of us total maybe 7. Ham on Christmas Eve probably with scalloped taters. Then Christmas dinner will be prime rib bone in with lobster tails on the grill and...
  10. SmokinEdge

    Frozen Boston Butt

    Get it thawed. Then look the surface over real good. Trim anything odd or pale or opaque. Trim the fat surface by half thickness. It will then cook up and eat like new.
  11. SmokinEdge

    Jerky in the new unit

    Yup I’d hit that. Glad the new unit is working for you.
  12. SmokinEdge

    NY Strip

    Looks great, I’d have brought the beer if you would have just called. Lol
  13. SmokinEdge

    New Member - First Bacon - Feedback welcome

    You can do either, but it’s best to mix for each piece. Best way is to leave them whole mix and apply cure then cut into pieces. It all works though. Just more consistent piece by piece.
  14. SmokinEdge

    New Member - First Bacon - Feedback welcome

    That recipe will make bacon. For me you are a little heavy on cure 1 and way heavy on salt. But like you said use EQ next time. Enjoy.
  15. SmokinEdge

    Prime Rib Sale

    I bit the bullet on a 10lb’er that was on sale from 19.99lb to 10.99lb. I guess the mark up on meat is like clothing 50-100%. It’s disgusting but in the end it is what it is and we will feast on roast beast for Christmas regardless.
  16. SmokinEdge

    Beef price is getting stupid .

    I completely understand, and I am much the same.
  17. SmokinEdge

    Trifecta of tri-tip

    Looks like delicious and excellent work there John. Loosen the belt a couple notches though, lol
  18. SmokinEdge

    Prime Rib Sale

    Finally down to 9.99lb but for that price it’s a whole packer. If it’s cut then it’s 12.99lb.
  19. SmokinEdge

    2025 NFL Season Thread

    That was wild, but it was the correct call, ball was throw “backwards” deflected and rolled into end zone, technically a fumbled ball at that point, the ball laying in the end zone was “live” and the hawks walked over and picked it up, walla a 2 point conversion.
  20. SmokinEdge

    2025 NFL Season Thread

    Hawks won it in OT with a TD which put them 1 point behind. Kick extra point for tie or go for 2 a win. They went for 2, got it and game over. It was NUTS!
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