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Pretty easy holding the low temp whin its only 11 degrees outside!

Left in fridge for 24 hours...started smoking this morning wben I got home from work..aftrr 2 1/2 hours at 125 degrees, started with ome smoke....

Thanks Bear!!

So today I pulled the meat from the fridge and rinsed- and did the fry test..... VERY HAPPY so far with the flavor...and to continue building my base of knowledge, I have a couple questions... 1) When I cut the test piece from each slab, there was a small section of pink in the very center....is...

Ok- well it looks like next Thursday the temps will be a little more cooperative. Its been a little chilly here in the North East. But that will give me 9 days of curing, and a slightly warmer day to do the bacon... I think I'll even throw some smoked Mac & Cheese on for dinner while Im out...

I don't have any issues with running them in the smoker for however long it takes to hit 145....I just want to do it right so it is bacon and not ham... I'm thinking of going the "warm" smoke way, starting them in the 120-130 range And after the smoke session, bumping up to the 160 range till I...

So..... If I follows Bears guidelines with the addition of taking it up to an IT of 145 during the last couple/three hours, it will be safe right out of the smoker? And then I can eat it cold, warm or crispy from there on out????

Yes- cure#1 is in with the seasoning

So I have the bellies sitting in the fridge for the next week. and would like some info on the cold smoking process. If Im reading correctly, I want to keep temps under 100? That shouldnt be a problem since the latest day time highs are in the teens lately.. Im using an MES.. what IT am I aiming...

So, last night my 12 yr old son and I put together 10 lbs of pork belly. We used a mix of salt, brown sugar, maple syrup, and insta-cure. also a touch of black pepper, cinnamon, and cayenne. Rubbed it liberally over the meat, and stuck in the fridge for the next week or so....Will try to figure...

started with salt, pepper, onion powder, garlic powder, and just a bit of red pepper flakes.....12 hours before start of cook.. After 9 hours in smoker with temps right around 235-245, pulled from smoker at IT of 195, and wrapped and let sit for two hours before cutting and serving....we...

CBP means coarse black pepper where I come from....and its in line with the rest of his ingedients..... I just stuck a 7 lb flat on the smoker this morning using the same basic recipe... Dont second guess yourself....just do it! Lol

Thanks pat.....no stress here....cooking is my de-stressor Last night i applied a simple rub to a brisket, and stuck it in the smoker this morning....and it just drives me to build something bigger!

Hi all, New to forum, and this is my first post. I currently use a masterbuilt electric smoker, but have gotten frustrated enough with its size to build a small smoke house. My build will be wooden, approximately 3'6"wide x 2'6"deep x 6'tall. The plan is to use 2x4 framing, on its side so that I...

Hi, new to forum. Living in Connecticut, and have been smoking meats for approximately 3 years here and there....mostly beef and pork, with an occassional bird dropped in the smoker. To date, I have only used a Masterbuilt electic smoker. Im very happy with my results, however during this time...