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  1. cooperman

    Jacarding a pork belly

    Hey All, I’ve been making Meatheads marvelous maple bacon for sometime now, but I’d like to get a little more flavor into the inside of the belly, does anyone use a jacard on their pork belly’s? Like jacard the belly before it goes into the brine. How do you think that would work? TIA
  2. cooperman

    Beef sticks

    Hello All, How long does it usually take to smoke/cook beef sticks starting at 150 ramping up to 170 until an internal temperature of 155 is reached? Thanks in advance.
  3. cooperman

    Jeff’s barbecue sauce

    How long will Jeff’s barbecue sauce last in the refrigerator? Thanks
  4. cooperman

    SV sous vide corn on the cob

    Hey all, For those of you that have not sous vide corn on the cob, you’re missing out. Vacuum some corn with a Tbs of butter per ear, some sea salt. Let it go for 30 minutes at 180f. The corn is bathing in the butter and salt. Just remove from the bag and enjoy. To extend my COC season, I pick...
  5. cooperman

    Lem Big Bite meat slicers

    Hi, I’ve been looking for a new meat slicer, and kind of interested in the Lem Big Bite slicers. They are belt drive, and from what I can see mostly metal. Does anyone have any input on these slicers? They have an 8 1/5” and 10” blade versions cost is $282.00 and $359.00. I didn’t want to spend...
  6. cooperman

    New Pit barrel cooker

    Hey All, I just got my Pit barrel cooker and am wondering how hot the bottom of the cooker gets. I currently have it on a composite deck. Should I put something underneath it, or is the stand that comes with high enough to prevent any damage to my deck? Thanks
  7. cooperman

    SV Turkey breast

    Hey all I would like to sous vide a turkey breast just for slicing for sandwiches. I love how the sous vide keeps the chicken breast so moist. However, I was thinking of giving it a little smoke for added flavor. Any suggestions on how I should do this? Smoke before, after, cold smoke with the...
  8. cooperman

    Smoking bellies today

    Hey all, I will be smoking two 5lb bellies that have been in Pop’s brine for 14 day, in the frig for 3 day. I I will be cold smoking. One belly will be cracked pepper. I need an idea for the second belly or I’ll just leave it plain. I thought I read somewhere that Montreal seasoning works good...
  9. cooperman

    Pop’s brine in ziplock bag

    Hey all, I’m going to brine 2-5 lbs pork bellies in Pop’s brine. I don’t have a big enough container for the bellies, can I use big ziplockbags? Thanks
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