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9.5 lb packer brisket. 14 hour smoke using pecan and cherry on wsm.

Was able to keep temps around 100 to 115 for most of the smoking using a snake of charcoal with a mix of pecan cherry and Apple. Around a 6 hour smoke. First time doing a cold smoke and cured belly.

If they are nsf metal certified does that make a difference?

Is there any worry with botulism or harmful bacteria forming when cold smoking cheese? Are there any guidelines to follow like the 4 40 140 with meat? Thanks Sent from my LG-D850 using Tapatalk

Hi, is it normal to have a strawberry jelly like blood coming out of the bacon? While slicing, I had some oozing out. I hot smoked. Sent from my LG-D850 using Tapatalk

Hi, just curious as to why ham, prosciutto,etc sliced at the deli counter doesn't last as long as jerky or bacon? I'm sure it has something to do with air exposure. When these meats are whole and sitting, they just cut off the mold that forms on the end?

I'm interested in curing to make bacon and beef jerky. The more I read now the more I'm confused, so sorry if this has been a repeat. I understand for #1 the measurement is 1 tsp per 5lb meat. Does someone have the weight conversion in grams or oz what 1 tsp of cure is? I am looking to add...

Hi all, I've been seeing recipes where people are hot smoking and using curing salt. I understand if they are curing for over a week but say brining 4 days or under. If I hot smoke and refrigerate and consume in less than a week is there a reason to use cure? I realize it will not technically...

I have been reading and watching videos about the ingredients in kingsford original briquettes and wondering the specific ingredients that makes them unnatural? I see sodium nitrate and borax but I believe these are from the earth ingredients unless they are being man-made. Sent from my...

I picked up a choice cab 7 lb brisket flat. Salt pepper rub and injection. WSM using Apple with a little cherry and pecan. Fat side down. Temps between 220-275. Brisket stalled at 155 for about 3 or 4 hours. Foiled at 160. Cooked to 192 internal and rested 2 hours. I think I pulled off...

Are the color coded plastic sleeves safe over heat. Wondering if they give off any chemicals. Thanks