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  1. Cody_Mack

    Curing Individual Pieces....Together....

    Thinking about curing and smoking a bunch of pork tenderloins, just to have on hand, and to give away as gifts, etc. Would rather do a wet cure in this case, just to save effort seasoning each one separately. If I want to do 12 in a large pot, do I calculate like normal; total weight of meat...
  2. Cody_Mack

    It's Hatch Time

    Picked up some fresh Hatch chiles at HEB. Wifey doesn't care for it, and she's also away for a few days, so I'm a lookin' for something awesome to make with these coveted peppers! Anyone have a nice chile stew recipe?
  3. Cody_Mack

    Windwood Pro 36" Added to the Stable

    Picking it up tomorrow. Found great value and performance in my first Camp Chef, so I am excited about this one. Tired of dealing with the quirks of the MB Gravity-feed 1050, for not much added flavor...Ha! (sorry if you love yours...lol) I have some EOR in the maranade for Jerky, and have a...
  4. Cody_Mack

    How Long to Cold-Smoke?

    This is my first attempt to cold-smoke. Temps in SE Texas don't offer year round opportunity to cold smoke, but this time I planned better. Have a dry-cured belly for 16 days, let dry in the fridge for a day, then started the smoke. Friday Day 1 was mostly in the 50s and I smoked for 5 hours...
  5. Cody_Mack

    (Is there such a thing as...) Candied Pork Tenderloin?

    I have two pork tenderloins in a cure; nothing special just cleaning out the freezer. The cure is a little maple-syrup infused which adds a hint of sweetness. But I am wondering how to take it to the next level when smoking, to wow some guests at a family party this Friday. Some special...
    • Cody_Mack
    • Thread
    • cured pork tenderloin
    • Replies: 1
    • Forum: Pork
  6. Cody_Mack

    Pork Belly Burnt Ends

    So I picked up a pork belly from a local ‘Mexican’ meat market. Went in just to see what they had, and their price was close to $2/lb less than HEB’s price. It was a whole belly, weighing over 15 lbs., and the appearance was of little less quality than what I get at HEB. But based on the price I...
  7. Cody_Mack

    Low-Budget Slicer Not Performing

    I have a low-end slicer, not cheap cheap, and recommended on here for a beginner model. The problem is, the carriage assembly and the plate the meat presses against while sliding toward the blade are somewhat over-flexible; they won't stay in place, especially the plate. I wind up with uneven...
  8. Cody_Mack

    Cure Times

    I think I have read here, cure time on, say a pork loin where you penetrate from both sides, is 1/4" per side per day. Have I been mis-informed?
  9. Cody_Mack

    Pork Belly Safety

    Just checking with you guys about food safety. I bought a half pork belly a few weeks ago; can’t really remember when, but I took note of the sell or freeze-by date, which was at least two weeks if I recall correctly, and into the fridge it went. Well life and medical issues, starting my new...
  10. Cody_Mack

    Eye of Round Suggestions?

    H-E-B has EOR for $2.97 this week. Search pulls up lots of links, but wondering if y'all would share something special with me. I am starting back to work after thirty months laid off, so am back in the money! I may take advantage of the sale and stock up on these. A couple recipes I have in...
  11. Cody_Mack

    What a gig, huh?

    If’n you use Facebook https://www.facebook.com/story.php?story_fbid=pfbid0s22RskYBa1tLPEhHHnwF6wLxbzfTeVyeBJguqNKsYfFaPbabFK14xTqQR5a7sT1sl&id=105674027971899
  12. Cody_Mack

    Hey Whatever it Takes!

    Stole this from a Camp Chef Ad....
  13. Cody_Mack

    Jalapeños On The Half-Shell

    With the Holidays and Holiday parties upon us, here’s an hors d'oeuvre platter that will be a sure hit at your gathering, or another gathering you are attending: My Infamous Jalapeños On The Half-Shell! (well maybe not mine, but at all our gatherings it is requested that Rick brings them) 8 oz...
  14. Cody_Mack

    Y'all Like it Hot?

    Y'all like it hot? Me, too! But it's gotta have some flavor to counteract the mild discomfort; or pain, in this case! If you have ten minutes watch these blokes and she-blokes get it on for fifty pounds prize money....boy, that glass of milk sure looks good! LOL
  15. Cody_Mack

    How long is too long in the Cure?

    Put a rack of St Louis Style Ribs in the cure bath Tuesday the 15th with a plan to take out Tuesday the 22nd. Well life got in the way so it is still there, and without an opportunity to mess with it until at least tomorrow, which will be 14 days. Any thoughts on quality of the meat once...
  16. Cody_Mack

    I just love to smoke Turkey...

    ....kinda hard to keep em lit, though.... :emoji_confused: Actually, this year's bird is got a date with the Big Easy Infrared "Fryer". Rick
  17. Cody_Mack

    First Hybrid Chuckie - Smoke Then Sous Vide - Success!

    This is my second SV Chuckie, but the first one was strictly SV for two days then pan-seared. It was pretty good, for a roast. This Chuckie was trussed and seasoned with SPOG on all sides and into the smoker at 200⁰ for a couple of hours then raised the temp to 225⁰ for a little over two hours...
  18. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    How come our homemade bacon does not taste like, or smell like ‘commercial’ bacon. I’ve made bacon a few times, following the recipes and tips I find here. It is ok, I mean it is a nice pork product that I hand-made, and it’s good, but it doesn’t have that bacon smell or taste that is...
    • Cody_Mack
    • Thread
    • bacon troubleshooting diy bacon how to how to make bacon making bacon
    • Replies: 90
    • Forum: Pork
  19. Cody_Mack

    Smoke Absorption - Meat Wet or Dry?

    Not sure where this post goes, so I'll start here. The title asks the question. There are varying opinions on the popular sites such as this one. Rick
  20. Cody_Mack

    MES 30 Electric Smoker Package in SE Texas

    SOLD Locally. Thanks for looking. Sorry for the rant; it’s just an Ad. But a newbie may get excited and jump on this deal for a starter unit! The first owner of this unit said, “Sadly it got little use; I was all into it but suddenly no one in my household eats meat. So here, you take it!” You...
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