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  1. M

    WANTED Critique of my brisket trimming job

    I'll attach some photos but i'm looking for some critiques of my trimming. I've done only 1 brisket before and this thing was a 20 lb i picked up from costco up in Canada. Watched a few videos but it seemed like the briskets done on some youtube channels were lets just say a little less messy to...
  2. M

    A question about bacon dry cure and the amount of pink salt used.

    Interesting you say that because the last couple batches i made i went to around 7 or 8 days and found it quite salty and assumed i didn't wash the belly enough. So with adding a little extra you're cutting down your cure time then?
  3. M

    A question about bacon dry cure and the amount of pink salt used.

    Ok, i was concerned that if i didn't use all of the curing salt how it would affect the bacon. I wasn't concerned about left over salt and sugar
  4. M

    A question about bacon dry cure and the amount of pink salt used.

    I just made a cure for some pork belly and put it on and its sitting in the fridge but one thing i noticed was i didn't use all of the cure. So my cure consisted of 1/2 cup brown sugar, 1/2 cup kosher salt with a little cloves and i used 2.5 tsp of curing salt. My pork is 7lbs. Now i've read...
  5. M

    Smoking in cold weather

    Yeah thats essentially it. I figure they wont roll in winter and i'm fine with that, its more when the warm weather comes will they rust or be affected in some way where i cant move it.
  6. M

    Smoking in cold weather

    So i have a question for any out there using an offset smoker in the cold weather. I was looking at buying the Yoder Cheyenne but i'm a little concerned how those metal wagon wheels will react to the cold weather. Does anyone have any input?
  7. M

    Thinking about a Yoder no pellet or offset?

    I've been wanting to buy an offset smoker for a while now (i use a kamado joe normally) and i was looking at the yoder offsets but i've that the pellet smokers seem to be just as if not more populer. My question is, what are peoples thoughts on the difference between the two types, what would...
  8. M

    Making home made bacon question.

    I'll give it a longer cure time, i've got a couple more in the fridge. Thanks for the tips.
  9. M

    Making home made bacon question.

    So i've had some pork belly on my kamado for about 5 hours now and my internal temp is hovering around 120 and the belly is still quite soft. I cured it for 5 days and i'm just wondering if having only been curing it for 5 days would that have an effect on the difficulty i'm having now. I've...
  10. M

    Cured pork belling isn't pink in the middle.

    I'll post some pics asap. But the recipe i used for my cure came from this video of Man Cave Meals by John Setzler. For the pork belly that came out darker i used left over curing mixture from a previous smoke. For the pork belly that came out pink i use Setzlers recipe minus the cloves and...
  11. M

    Cured pork belling isn't pink in the middle.

    I cured two pork bellies, i have used prague powder #1 on both. Now when i cured both i used different rubs but both contained kosher salt and brown sugar. One of the bellies came out pink in the middle after i smoked it while the other looks more like a dark jerky color. Both were cured in the...
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