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Pork Butt Timing
Im smoking a 9 lb pork butt to serve around 4pm Saturday. I'm trying to figure out my best option for timing it. I'd prefer not to have to stay up/wake up to 2am to get it started. I'm available to smoke all day Friday. Some options I see: Smoke it friday, leave it whole, then rewarm it... -
Best Method for Reheating
Just smoked a batch of Texas style Jalapeno beef/pork sausages. Ate one for testing and they came out pretty good. Here's the question, I plan on serving these on a trip that I leave for this weekend, probably serve a few Sunday and a few later in the week. Where I'm going I will have access... -
What did I do wrong?
Below are some pics of my first bacon, something looks wrong. I had originally got a huge belly (14lbs) an split into 3, this is one section. From what I can tell there isn't enough fat running through it, it looks dry. I still haven't sliced it. I did a basic cure for 10 days and then...- fsa317
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- Replies: 7
- Forum: Hot Smoked Bacon
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First timer, when is it ready?
Hi all, trying my first batch of home cured bacon. I've had 3 pieces of belly in ziploc bags in the fridge curing since Wednesday night. They are firming up but not totally firm. I'm leaving for camping on Thursday and would love to be able to smoke it Wednesday and bring w/ me Thursday. ...- fsa317
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- Replies: 5
- Forum: Hot Smoked Bacon
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Wine Fridge to Curing Chamber
My old wine fridge is no longer needed for wine so I was thinking of trying to turn it into a curing chamber. Any advice or thoughts on that? I dont have much experience in the area but I wanted to get some opinions before embarking on this journey.
