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  1. bixter1

    Pork Bellies

    Yepperz, find a good butcher that can get them for you.
  2. bixter1

    My Bacon making process QView #2 The Rub

    Awesome. I posted the results in my first thread. http://smokingmeatforums.com/forums/...ad.php?t=20582 The wet cure one barely has any salt or salt taste at all. I like this since I dont need all that salt sometimes... The Buckboard is always great.
  3. bixter1

    My Bacon making process - Smoking QView

    Here is some sliced bacon. I had an awesome shot of the bellies in the smoker but I cant find it. I always get some bacon chunks from the odd pieces I cant slice. These are awesome for beans, soups or adding to homemade sausage.
  4. bixter1

    My Bacon making process - Smoking QView

    And the side view of the wet cured bacon
  5. bixter1

    Curing a ham like bacon?

    I havent done a dry rub for a ham but I follow basically the same steps as Dazna. Dry rubbing takes a longer time and if not done right can lead to spoilage. A ham is much thicker than bacon and things can go wrong. I always feel better with a wet cure and pumping. My 2 cents..
  6. bixter1

    First Brisket

    This came out amasing. Very juicy and the ends were nice and barky. I smoked it until it hit 170 and then put it in a 250 degree oven until it hit 200. I loosely put a piece of foil over the top (didnt seal the sides) to protect the meat from any direct heat. I sliced the cap and pulled the...
  7. bixter1

    My Bacon making process - Smoking QView

    In continuation from my last thread. My wet cured bacon is all done (6 days), dried and ready to be smoked. I will used DeeJays method since Im using his recipe. I took a little piece off and cooked it to test for saltiness. It's not salty at all so Im good to go. If it was salty I would soak it...
  8. bixter1

    Butts and more Butts QView

    Everything turned out great. I think the best yet. I brined them for about 16 hours in: 1/2 Gal of cold water 1 C of pickling Salt 1 C of Brown Sugar Pulled them out, dried them and rubbed them down with my favorite rub. Back in the fridge for 8 hours and then smoked them overnight at 220 and...
  9. bixter1

    Looking for a new Smoker

    Follow up: I went with a stainless bradley digital 6 rack smoker. I had a thin tin can before so I went the complete opposite. I love the conveince of it. It's really cheating though. I load it up with wood (can go 10 hours or so) set the temperature and walk away. I can get a good smoke going...
  10. bixter1

    First Brisket

    Earache my eye is one of the greatest rock-in-roll songs ever!
  11. bixter1

    Butts and more Butts QView

    No Joke! I put 4 pork bellys down for curing as well (see the bacon forum). Im smoking every piece of meat in the house. No wonder the dogs wont come near me!
  12. bixter1

    First Brisket

    Thanks. Im not sure if the searing helps or not (such debate on this website) but it sure is FUN to do!
  13. bixter1

    Butts and more Butts QView

    Putting down 4 butts. I brined them, dry rubbed them and through them in the smoker. I do 2 per tray and set them up like a tipi. I'lll let them smoke at 220 until the morning and if not done (most likely not) I will double wrap in foil and through them in the house oven (250) until the internal...
  14. bixter1

    First Brisket

    Im going to give brisket a try. Im going to use sumosmoke's wine marinade, sear it and then let it smoke at 220 for a loooonnng time. Im going to try to not mop it to see what I get. Im going to pull it out when it hits 200 degrees. Here it is after marinading and ready for searing It on fire...
  15. bixter1

    My Bacon making process QView #2 The Rub

    Continuing from My Bacon making process QView : I like to cut a chunk off to match the size of my deli slicer. The other bigger piece I leave as is and cut what I need to cut off before I slice. The little chunk left over is kept for cooking like soups or Dutchs Beans. First I cut a piece off...
  16. bixter1

    Posting pics on SMF.Tutorial

    I was posting a how-to with a bunch of IMG links. When I was done and it submit it said I can only have 10 images. Is this true for the whole thread or just each post?
  17. bixter1

    Salt types an measuring

    Salt is salt but the different types of salt are not the same by volume in "saltiness". Kosher salt is a bigger grain and has lots of air pockets in a Tbsp then does a small fine grain salt like pickling. This is important to remember if you're going to follow curing recipes which call for a...
  18. bixter1

    Kielbasa

    You're most likely going to smoke at 250 so dont use cure. No need to add those chemicals if you dont need it. I make 30 lbs at a time and it's always great. My simple recipe (adapted from the great book " The Sausage-Making Cookbook") 5lbs of ground pork 3 T of salt ( I use pickling) 1 T sugar...
  19. bixter1

    Trying salmon first time, good eats?

    I cure mine with some salt, sugar and dill (plenty of mixtures around) in a glass dish for 12 hours. After that the salmon is called Lox (unsmoked cured salmon). Taste a piece (it's fully cooked from the brine) and if it's too salty soak it for a bit in cold water. I usually do myself. After...
  20. bixter1

    My Bacon making process QView

    I've been doing a bunch of bacon lately and the outcome has always been great. I want to return something to this awesome site so I decided to post how I do it from a fresh belly to freezing the sliced bacon. Maybe some pics of some awesome BLTs as well! Im going to post how I skin the belly and...
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