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  1. chef jay

    HELP - Brined pork belly Pop's brine, brine is slimey

    Hello, I brined two pork bellies as per Pop's brine, followed it exactly. Brining time was 13 days. I took it out of the fridge and the brine is slimey, like snot or gelatinous liquid. The pork itself doesn't smell bad. Did I ruin it or is this what happens?
  2. chef jay

    Building a UDS with a brand new drum

    I found a good deal on a brand new 55 gal. drum to build my first UDS. Do I still need to burn it out?
  3. chef jay

    Fridge for brining stage

    My question sort of relates to smoking, but it is a little outside of the box… In an effort not to monopolize our kitchen fridge, my wife has in theory given me permission to buy a compact fridge to do my meat brining. While I primarily do bacon, I’ve started brining hams, which as you can...
  4. chef jay

    Wet curing bacon for the first time...

    So I've got the recipe for wet curing, here's my container. My lack of understanding is can I just put my pork in here with the right concentrations? I should mention that I'm using Pop's bring and I have 2 4lb pieces of belly that fit great. My thoughts are that it's a vat of brine, you throw...
  5. chef jay

    Buckboard bacon - possible big mistake...

    I did my first batch of buckboard bacon yesterday. I had cured it for about a week and half and then threw it on the smoker. About 2 hours in I realized that I forgot to let it sit uncovered in the fridge over night to let the pecu-whatever form. I still smoked it for 12 hours but is it no good?
  6. chef jay

    Hot smoked whole salmon questions

    I found a good deal on whole frozen salmons today so I got one for about $5. Is it best quality? Probably not but it would be a great test for a first time... I'm guessing I want some sort of cure/brine. Is sodium nitrate necessary? I want to 'hot smoke' it but I still think i want to go around...
  7. chef jay

    A-Maze-N Smoker and a gas grill

    Hello, It's been a while since my last post, I'm still smoking though and getting great results (bacon is curing now). Since my last post I've got a new offset smoker and I picked up an A-Maze-N smoker. And it is that, amazing... My new offset smoker is great, it's one of the char-grillers and...
  8. chef jay

    Cross rib roast question and mixing sauces/rubs

    I got a good deal on a cross rib roast today. My experiences with cross rib roasts in the past have been great but I've only done them in the oven. I'd like to smoke it for hours, pull it and then mix it with a nice tangy bbq sauce (homemade of course) for bbq beef on a bun. The marbling is...
  9. chef jay

    First time cheese, cold smoke and minor mods...

    So I am preparing for what would have been my first cold smoke tomorrow with bacon and I decided to pick up some cheese to smoke as well. Who doesn't like smoked cheese? I did some modifications to a smoker box that I have. I see that most people use this other smoker box, I did my google...
  10. chef jay

    I guess I didn't do this...

    Hi, I'm Jay from Toronto, married with two boys. I'm an avid bbqer and I've been smoking for a couple of years. I have a char-broil off-set smoker, a weber charcoal, a char-broil 4 burner and a smoking sidekick for the gas grill. So far my favourite wood is cherry, not only for the taste but the...
  11. chef jay

    Building a smoker, and probably not good questions...

    So this question goes outside of building a smoker, but I see these pictures and I have to do it. I can find all the materials, dirt cheap (barrels are $10!) but I've never welded anything although I have seen flashdance so I've seen a welder. Is it that difficult and dangerous to do? I know I...
  12. chef jay

    Smoked pickles

    My dills were done earlier than expected, or I just couldn't wait. Either way, after eating some I thought about using them in something as I often like to use them for something outside of snacking. I thought of an idea of splitting them, seeding them, stuffing it with cheese (blue, brie or...
  13. chef jay

    First time doing bacon

    Hello, I've never tried bacon, but after reading a bunch of forms I'm dying to do it. I bought a pork belly, about 4 lbs, that I still need to trim. I've frozen it for now because I have one important question (well, maybe not that important). How necessary is it to use something with sodium...
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