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  1. B

    cold smoke question

    yep, I have a pellet tray so I smoke with no heat. I was concerned about them at room temp for 10 hours even with cure#1 in 2 of them and tenderquick in the other.
  2. B

    cold smoke question

    Thank you , we good to go. First time doing cold smoke . It looks good after an overnite in the fridge.
  3. B

    cold smoke question

    my smoker quit when I started a BB bacon smoke so plan B . I smoke 3 pieces (2 Pops and 1 Bears) I smoke for 10 hrs. and put em in the fridge last night. Now my question, do I need to bring them to a 145 IT to make them safe or no. Thanks Beggar
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    collagen casing coaching

    Thanks for your reply
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    collagen casing coaching

    Thank you daveomak for your reply to my post.
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    collagen casing coaching

    No, I just got them a few days ago.
  7. B

    collagen casing coaching

    I am trying collagen casing out and my sausage is blowing out when i cook it.I am overstuffing it but I am not holding back on the casing at all. I am just holding it on the stuffing tube so it won't slide off with the meat. I am using a 5 lb. LEM stuffer with a half inch ss tube, 26 mm casing...
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    50% OFF Discount for Inkbird 1500 feet Wireless BBQ Thermometer with 4 probes-$37.50

    please send me the code thanks
  9. B

    Amount of cure

    Yep, I use the DDF calculator but it sure don't look like much. Thanks for looking Beggar
  10. B

    Amount of cure

    I been making (BBB) bacon with Pops brine and wanted to try Bearcarver and DDF . I have a 2lb. 4 oz. piece and DDF has 3 grams of cure, now I measured out 3 grams and that sure don't look right. I did the calculator several times. I put 19 gram salt and 11 gram brown sugar. I'm wondering about...
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    Pork chop and pork loin cure and smoke

    Thanks Smokerjim, It was 2 whole bone in pork loins in one pack ,we sliced up one and left the other whole and are cutting in half to fit in the fridge.
  12. B

    Pork chop and pork loin cure and smoke

    Well, here I am with my hat in my hand again. I got a whole loin and my buddy sliced it up into pork chops for me. I want to cure and smoke so I was going to put them in Pops lite brine due to being thin for 5-6 days and lay them out on the grates of my MES and cold smoke for about 4 hours...
    • beggar
    • Thread
    • Replies: 2
    • Forum: Pork
  13. B

    Glazed Back bacon results

    looks great, how long did you brine with that thickness? just curious.
  14. B

    My MES140 controller dead!

    I just ordered a new MES controller,mine died also . I looked at E bay,Amazon and Masterbuilt and found 1 on E bay and with shipping was 46 bucks. That's the only one I found. (MES) I mean. Beggar
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    Brining a whole spatchcock turkey to smoke.

    Thanks fellas , got it brining in pops.
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    Brining a whole spatchcock turkey to smoke.

    Thanks chopsaw,
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    Brining a whole spatchcock turkey to smoke.

    Thanks fellas. I meant using brown sugar but not any white sugar so it wouldn't be too sweet. Just overthinking it. You guys always impress me with you willingness to share your knowledge and expertise with dummies and I know it's because you love it and want to share it with others so that they...
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    Brining a whole spatchcock turkey to smoke.

    I just read a brining turkey post and now I'm like a short boy in tall grass, (lost). would Pop's brine work ok if I drop the white sugar? I used TQ a while back but don't remember how much to use in a brine water mix and leaving it overnight for a whole breast. Coming to ya wid my hat in my...
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    Bacon taste more like ham

    I decided to put them back in the smoker for a few more hours because the toasty piece had the best flavor. no heat just smoke. I want to thank each of you guys for your comments, It has help a lot to know I'm on the right track,and a special thanks to Pops and I hope you have a speedy recovery
  20. B

    Bacon taste more like ham

    I pull my buckboard bacon last night after 9 hours of smoke (oak) in my MES using a pellet tray . I cured for 12 days in Pops brine. I let it sit overnight in the fridge after brine I did get sidetracked and soaked in ice water for almost 2 hours. I have 3 pieces and I burn the left , I guess...
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