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I am about 8 days into a buckboard bacon cure (just a basic EQ using diggingdogfarms calculator). I have a couple spots that remain red where the rest has changed color as expected. Are these spots not curing or is this normal?

Merry Christmas group. Baking was completed yesterday. Today we did our first ever turkey breast on the kettle and a super small ham quarter in the mes. Made for a tasty Christmas feast for just the two of us.

Just a basic pork butt on my MES30 done with a mixture of maple chips and applewood pellets.

Okay, I cured a piece of belly using pops brine but when I measured the cure #1 i used a LEVEL Tablespoon, measuring spoon.The way I have always measured ingredients by volume.  I just realized that Pop's is calling for a HEAPING tablespoon.  Now I am confused.  I am a baker by training and we...

Trying Pop's brine for the first time. I mixed up the following into 1/22 gal water: 1/2 cup salt 1/2 cup granulated sugar 1/2 cup brown sugar 1.5 tsp cure no. 1 pink salt All level measurements. Sealed with 1/3 of a skinned belly (3.8lbs) in brine (removing any air) for 11 days. Left to dry...

I brined by belly in Pop's wet cure/brine for 11 days. I pulled out yesterday but can't recall if I rinsed or simply patted dry. 128561 It sat in the fridge over night. Should I rinse and dry overnight again to form a pellicle or is it okay to smoke? What do you smoke your bacon at (cold...

So I am smoking and then frying a 8.25# bone in breast. I smoked with a mix of apple and hickory until IT of 140*F on the MES30 I just put it in the fryer at375*F How many minutes per pound in the fryer?... I think I read 2.5 min per pound. Sound right?

So many things to do with pulled pork leftovers (when you smoke a butt and only two live in the home) Today we made pulled pork chili. I used pulled pork, some of the liquid, ground beef, red beans and chili beans, fire roasted tomatoes, onions, garlic, smoked paprika,a variety of peppers and...

I have a 5.5 lb pork butt that I want to smoke tomorrow in my MES30. I tried smoking one a year ago and it was a disaster. Way too salty. So I am coming to the pros here for help. How should I season? Salt, pepper, garlic onion? I also have some of this and all kinds of seasoning ingredients...

Scored some Western brand bagged wood chips at Wally World. Just $1.98-$2.48 each. I bought 8 bags. Pecan, cherry, apple, maple. Now I just need a plan for my pork butt 128526 Sent from my iPhone using Tapatalk

Oh Happy-happy! I scored a fridge for the garage for $50. Now my household fridge won't have 1/3 taken up with bacon curing or meats marinating or brining. Letgo app rocks!. Sent from my iPhone using Tapatalk

I unpacked and set up my Masterbuilt cold smoke attachment on my MES30 and I am ready to smoke some bacon (just as soon as the evening brings some cooler temps). What is your method (time, temp, number of sessions) to cold smoke belly bacon? Sent from my iPad using Tapatalk

Hi. I'm feeling unsure on these first cures. How long should I leave my 1# pieces of pork belly in the dry cure? Saturday was a week. Sent from my iPhone using Tapatalk

Finally got my chicken breasts to have the taste and texture I want. Early I had been having issues especially with texture. They kept come out chewy. They were moist and IT was between 165-170. But the texture was really off. I stopped putting any water in the pan of my MES, upped the temp...

I understand that pimento wood (and leaves) are traditional in jerk. I have only ever seen it on the web (and on vacation nearly twenty years ago in Jamaica) and it is darn pricey. Does anyone have experience with this tropical wood? I'm considering for some smoked and jerked chicken and...

Question about curing belly bacon. Do you go skin on or skin off for the cure, smoke? Why? Sent from my iPad using Tapatalk

Hello. I keep reading a reference to "Points" or "points given" Being quite new to the forum I am not yet familiar with this. Can someone explain for me? Thanks! Sent from my iPad using Tapatalk

My local market just received a case of pork belly (I asked them to order a whole belly for me). My question is can I freeze the belly(s) until I am ready to begin curing and smoking without compromising the quality of the finished bacon? Of course I plan to freeze much of the finished, sliced...

Hi, I'm looking to get my bacon on. I have four 1-pound pieces of belly waiting to be cured and smoked. I have cure #1 and some maple sugar and syrup, plus other kitchen items, But I am looking for advice and successful cure recipes. I think I'd like to test a maple, a pepper a standard, and...

Hello group, I am a recent transplant from Maryland to SW Florida. I am still on my first dedicated smokers, a Masterbuilt electric purchased about 18 months ago. I Still have my trusty 30 year old Weber kettle (and a cheap propane grill for quick and less flavorful grilled foods). The whole...