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  1. John_D

    Smoking Brisket

    Ok really confused here so help me out please. My temperature probe says that beef is well done at 170degree's, but I am looking around and I see many people say brisket is done to a higher temp. Should I presume that although brisket is beef it does indeed require a higher temp and that I...
    • John_D
    • Thread
    • Replies: 9
    • Forum: Beef
  2. John_D

    5Lb Pizza Fattie

    well off for some surgery and a stay over the weekend, but I thought I'd prep this so that it's all ready to finish when I come home Monday. leave it to firm up over the weekend and do the bacon wrap when I come home. A mix of ground beef & pork, Pizza sauce, topped with Mozzarela , green...
  3. John_D

    should I use fluid ounces or grams

    Here is a question: yes it's bacon related, I am unsure as to how I should go about this part, it's something new I want to try. I am about to venture on a new bacon project using rum. When it comes down to the percentage I am not sure if I should use fluid ounces or weight of the rum as grams...
  4. John_D

    Bradley puck Flavours?

    Has anyone tried the Carribean blend flavour Bradley puck? I am curious as to what it imparts. I purchased a box a couple of weeks ago but really haven't had anything I wanted to try it out on yet.
  5. John_D

    Bacon test, Succesful! All sliced and packaged up.

    Well here are the latest test batches Dill Pickle sliced then , Maple Syrup & crushed black Pepper corns sliced , and finally the coffee rub packaged. Missed out on the pics of Coffee rub when first sliced.
  6. John_D

    Bacon flavor Experiment

    Well the test of all kinds of flavors continues. Test batches today , using pork loin Rib cut ( canadian bacon ) 5 hours cold smoke using Applewood , now it's into the fridge to setup before slicing tomorrow, it was 1KG Dill pickle , 1Kg Coffee , 1.5KG Maple Syrup and Crushed Black Peppercorn.
    • John_D
    • Thread
    • bacon smoke
    • Replies: 6
    • Forum: Bacon
  7. John_D

    Bacon, Bacon & more Bacon

    Let me first say this all started after I watched a few of Disco's video's. I verified a few things with him via alternate methods and both him and Bear responded with assistance. since my first attempts turned out so terrific, maple bacon, and buckboard bacon I decided to venture into a few...
  8. John_D

    Cold smoking in older bradley smoker

    Hey everyone, in need of some info for cold smoking on an older Bradley smoker. I have made my first attempt at some bacon thats due to finish curing this Tuesday and was going to put in my old style bradley. The question is, do I need to turn the main box on to heat it to 180 degrees or can...
    • John_D
    • Thread
    • bacon bradley smoker cold smoke
    • Replies: 3
    • Forum: Bacon
  9. John_D

    Making bacon with green or red chili's

    Ok so I'm thinking I would like to try and get that surprise heat with bacon on a bun and maybe another piece of ground beef... has anyone used green or red hot chilie's while curing their meat? i don't want to kill my tastebuds but heat is my favorite thing. Anyone ever done this and if so how...
  10. John_D

    Hi from Orillia, Ont.

    Hi all, hope to get more involved in the forums very soon. This weekend will be cutting up 4 nice shoulders of pork and delving into some sausage making.
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