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  1. cluckinchicken6

    Beef bacon

    I had acquired beef navel from the local butcher it is 2.5 to 3 inches thick with a large fat cap I dry cured using Morton’s tender quick and have left it in the cure for 5 weeks is this too long I know I usually do a 14 day for 2” bellies. I’d this meat salvageable or should I chunk it in the trash
  2. cluckinchicken6

    Dealing meats

    I work in the oilfield and most of the people I work with either don't know how to cook tasty food or don't have the capabilities to cook so I cook meat and sell it to people at a fair price because I enjoy doing it. I smoke all sorts of stuff and bring it to work and sell to fund my...
  3. cluckinchicken6

    New to curing

    I have cured and smoked a few thing successfully such as pops bacon buck board hams and bacon as well as dry curing pastrami. I have used tq as well well as #1 on a lot of meats. I have noticed that after the cure when I smoke meats the edges get cooked uneven and I was wondering if I tied using...
  4. cluckinchicken6

    Smoked deer venison ham

    I recently smoked a deer ham I cured for 14 days using tq and waited seasoned and let rest 2 days today I smiled and sliced and I came out with a grey spot in the middle like the cure didn't reach it the entire roast was probably 1.5 inches thick so the cure should have made it all the way...
  5. cluckinchicken6

    Flameboss smoking

    I use the flameboss 200 wifi and I use this thing just about every time I smoke and I think this thing is awesome I have an xl bge the best thing about this is I can smoke while I'm sleeping or at work due to working 14-15 hrs a day I can't monitor my pit all the time. However I've noticed...
  6. cluckinchicken6

    Cured hams

    I recently put some Boston butts in for curing as well as a deer roast trying to make hams I've made hams before and they always come out odd shaped off the smoker but still taste delicious. I was wondering if anyone ties up their cured meats kind of into a round shape with twine to make the...
  7. cluckinchicken6

    Knives

    Looking for knives to use in the kitchen for cutting and prepping. I have a medium quality knife set currently and as well as a handful of other knives but was looking into maybe getting a little better block of knives that hold an edge better. Looked at shun,wustof,global just can't decide on...
  8. cluckinchicken6

    Buckboard bacon and ham tq

    Alright I forgot to take pictures of the first part due because I was also smoking 3 pork butts and had my hands full but I managed to snap a few pictures after the smoke to show y'all what I got sliced up First I'm going to say is that I read on here about the buckboard ham and bacon so that...
  9. cluckinchicken6

    Pops brine bacon test

    Alright guys I know this seems like a weird question I had used this brine before and it turned out pretty well but this time I decided to go for bulk and bought 2 full bellies equaling out to around 22 pounds so .I ended up with too much bacon not enough pot and had to recover my tamale pot...
  10. cluckinchicken6

    First time dry cure porkbelly

    Alright I have tried the pops bacon brine and all the bacon turned out great the only problem was that 13 pounds was not enough bacon because everyone that came over for thanksgiving wanted to take a pack home with them I had purchased a charcuterie book on amazon and decided to try my hand at...
  11. cluckinchicken6

    Bacon butter turkey practice turkey

    Tried the bacon butter turkey for my first turkey it turned out pretty well followed the recipe except went a little heavy on the butter but i guess that's not really a bad thing That's it about 6 hours into the cook started adding the butter rub with fresh chopped parsley On the money The...
  12. cluckinchicken6

    First but not the last fully belly bacon

    I started my first belly I removed the skin all together trimmed it ended up at 13# I cut into quarters and read from another forum about pops brine and how a double recipe would cure a full belly. I didn't have a container that large for all of it so I ended up dividing the brine equally in to...
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