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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...
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.
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...
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.
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.
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...
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.
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...
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...
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...
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)
--...