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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.

    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...
  3. 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...
  4. 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...
  5. 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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