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  1. brandeeno

    AMNPS USE IN A KETTLE...

    i just did half a belly in my weber kettle with the AMNPS... i wish the profile was more narrow. as a square, sitting on the charcoal rack, it takes up a heft proportion of the availble square footable, where you don't want the meat to be on top of it. it would be cool to have a AMNPS that...
  2. brandeeno

    Oily grainy black nasty stuff from smoking

    Mine looked like the good smoke picture.  After curing, I let the meat dry open in the fridge for 30 hours. It had the dry tack feel.  To be clear, the meat came out fine... it is not an issue.  I am just curious about the metal surfaces of the grill which picked up this grime. 
  3. brandeeno

    Oily grainy black nasty stuff from smoking

    Hickory. Not familiar with the term think blue. Explain please
  4. brandeeno

    Oily grainy black nasty stuff from smoking

    I smoked meat for the first time, more than a couple hours. It was cold smoking a cured pork belly for about 24 hours, via hickory pellets in an AMNPS in my weber kettle grill.  Temperatures were between 40-60 degrees fahrenheit throughout.  I am curious... why has my kettle grill built up this...
  5. brandeeno

    Ideas to heat smoker for very cold days

    Turns out I never needed any extra heat. The pellets in AMNPS added a good 20-30+ degrees over the outside temperature, even when it was 25f outside. 
  6. brandeeno

    Slicing bacon, size and direction

    thanks bear, its good to hear that i am over thinking this. thanks for bringing me back to earth.  i am thinking i will trim that big fatty side on the right, about 2-3 inches of it.  i will save for some other use. 
  7. brandeeno

    Slicing bacon, size and direction

    what is a rasher?  no i don't have an slicer.  i plan to hand slice... just like i do when i cut my beef for jerky. i feel good about it and don't have room for a slicer anyway.
  8. Slicing bacon, size and direction

    Slicing bacon, size and direction

  9. brandeeno

    Slicing bacon, size and direction

    Attached picture of my half belly. Fully cured. Ready to smoke. Questions on cutting. For cooking, do I slice this against the grain (parallel to the measuring tape)? If I do the above, each slice of bacon will be a massive 12-14 inch slice. How do you guys resolve that? If I cut in half...
  10. IMG_20161208_195104.jpg

    IMG_20161208_195104.jpg

    • brandeeno
    • Media item
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    • Album: Slicing bacon, size and direction
  11. brandeeno

    Ideas to heat smoker for very cold days

    I have a standard weber kettle grill and a weber gas grill.  I image one burner on the gas grill on low will put out too much heat.  I plan to use the kettle grill as it has less holes and I can have the smoke start on the lower rack with the belly on the upper rack. 
  12. brandeeno

    Ideas to heat smoker for very cold days

    awesome! great ideas
  13. brandeeno

    Ideas to heat smoker for very cold days

    I am looking for some creative ways to keep my smoke box temperature above freezing. I will be starting to smoke my pork belly for bacon this weekend, and I see forecasted temperatures of 25f. I think 40-50 degrees would be a good goal temperature to stay away from freezing. I will be using the...
  14. brandeeno

    First time bacon curing, unsure of my recipe

    I am going to use by weber, where I will place my a-maze-n smoking thing into.   As seen above and elsewhere, I am told my meat should not be cold, or moisture and smoke will do bad things to my meat... what if my smoke box hovers in low temperatures, say 35-45f? Does that mean my meat should...
  15. brandeeno

    First time bacon curing, unsure of my recipe

    Ok, all good information. Thanks guys... I have a typical gas weber genesis, where I will NOT use the burners. I will use one of those A-MAZE-N pellet smoker mazes.  I plan to put the smoking box on the left and the meat on the right.  In two weeks, I anticipate the weather in my area to be...
  16. brandeeno

    First time bacon curing, unsure of my recipe

    Fantastic, thanks! 2-3 days sounds like a super long smoke time to me, the inexperienced.  Why so long? 
  17. brandeeno

    First time bacon curing, unsure of my recipe

    This is my first-time curing bacon. I am having second thoughts if I am doing my equilibrium bacon cure correctly and would appreciate some thoughts on what I have done so far and what I plan to do. My pork belly weighed 2,808 grams. I used  -- 7.02 grams of cure #1 (.25% of meat weight) --...
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