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  1. jceroli42

    Ground beef for Hamburgers composition question, no chuck available...

    Morning All, I'm down in Central America - can't find ground chuck. Looking for some solid alternatives: 1) ground beef to make burgers. Any recommendations are appreciated. 2) percentage of each meat 3) I home cure my own bacon, have ends - have heard many add to their ground beef, how much...
  2. jceroli42

    Slightly Salty Bacon - Adjustments

    Thanks, So I have to lower sugar along with salt, since I have 2% salt and 1.5% sugar, lowering salt I inturn have to lower the sugar, (not 1.8% salt and 1.5% sugar) and that will lower the salinity altogether? Doesn't make sense, but if that's how it works... I used 2.5gallon bags, I was...
  3. jceroli42

    Slightly Salty Bacon - Adjustments

    So I've been doing bacon for few years now. Recently, I have found it slightly salty, most likely becuase I use little salt during normal cooking. That said, I EQ Dry cure and know that I can always soak the bellies in water after, but wanted to "get it right in cure" per se. I use 2% Kosher...
  4. jceroli42

    My best bacon - ever

    @pushok2018 thanks, I've been using .25% too Other quick question - vacsealing, i've debated vacsealing to allow the movement of all the spices/garlic/etc. I currently use 2.5 gallon ziplocs. I guess since it's best you've had you don't have a problem masssaging the cure/rub around the meat...
  5. jceroli42

    My best bacon - ever

    What percentage of Cure, Salt, Sugar did you use? Thanks! @pushok2018
  6. jceroli42

    Advice on full packer #13 prime brisket, technical advice

    @tallbm Thanks! Great info really appreciate it!
  7. jceroli42

    Advice on full packer #13 prime brisket, technical advice

    Looking for advice on 13# Prime Whole Packer Brisket setup on my XL BGE. I have the entire adjustable rig from ceramic grill store. I've done few in the past with so-so results, have an idea of the actual cook and everything based on reading past posts, but looking for some info on: 1 -...
  8. jceroli42

    Time between cure and cold smoke, 4 days okay?

    My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10. I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days.
  9. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Same here hence my dilema and question.
  10. jceroli42

    Time between cure and cold smoke, 4 days okay?

    So I use .25% of weight in pink salt. Have to check the kosher and sugar percentages when I get home.
  11. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Dry brine. Using Modification of Ruhlans (sp.)
  12. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Evening all, I'm curing about 30lbs of bacon, it's ready tomorrow, I usually cold smoke overnight fridge during day then cold smoke again, problem is I'm going away. I don't want to leave it in the cure until I return (as I think it would be too long) so would it be okay if: Wed/Thur - Take it...
  13. jceroli42

    American Waygu Porterhouse recipe help

    Here we go with the Before/After Pics. The Cook: SV at 131* then sear. The Waygu was seared on Cast Iron and others on grid. Cooked perfectly to a rare-medrare. Review: Waygu - was great, but not AMAZING (and not worth the $ IMO) $9 p/ounce Dry Aged - was the best and definitely worth it...
  14. jceroli42

    American Waygu Porterhouse recipe help

    Thanks, I'll be taking to pics as this is probably a once in a few years event... (unless I hit the megamillions)
  15. jceroli42

    American Waygu Porterhouse recipe help

    UPDATE: Before/After PICS posted Not necessarily a "Smoking" question, but I know the folks on here are well versed and I'm looking for some tips on cooking this up: Scenario: This weekend decided to invite few friends and have a "meat-fest". ha... I piked up: 36oz American Waygu Porterhouse...
  16. jceroli42

    Recommended start time for 2 Picnics

    Thanks, yea tough spot... either throw it on now and hope it take a the long road or get it on 10/11pm and hope I can get it done within 12hrs.
  17. jceroli42

    Recommended start time for 2 Picnics

    Morning all and happy x-mas eve, I have two Picnics 9lb and 10lb been marinating for 24hrs. I need them off the smoker by Christmas at 11am (to get the BGE ready for the bird). Dinner will be served at 4/5pm on Xmas. The catch is I'm heading to Xmas Eve tonight from 5-9/10pm. So my dilemma...
  18. jceroli42

    Smoked Manhattan / Old Fashion (bitters/syrup/liquor)

    Afternoon all... Been to a few speakeasy bars and recently had some great cocktails with a "smoked" aspect. I'm wondering if anyone does this at home and if so how? Smoking Gun (Breville), Actually smoke the liquid, or use liquid smoke? Any thoughts or help would be appreciated.
  19. jceroli42

    [Recommendation] Insulated Hot food / glove that are pliable - to handle food

    I did that's the problem, looking for a recommendation as the first pair had good reviews but were too stiff and ultimately wasted my money... I need something that I can bend my fingers and have dexterity.
  20. jceroli42

    [Recommendation] Insulated Hot food / glove that are pliable - to handle food

    I have those. I need one that I can handle food with. Pork butts, chicken etc.
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