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  1. Cody_Mack

    Pork Belly Burnt Ends

    So I picked up a pork belly from a local ‘Mexican’ meat market. Went in just to see what they had, and their price was close to $2/lb less than HEB’s price. It was a whole belly, weighing over 15 lbs., and the appearance was of little less quality than what I get at HEB. But based on the price I...
  2. Cody_Mack

    Low-Budget Slicer Not Performing

    I have a low-end slicer, not cheap cheap, and recommended on here for a beginner model. The problem is, the carriage assembly and the plate the meat presses against while sliding toward the blade are somewhat over-flexible; they won't stay in place, especially the plate. I wind up with uneven...
  3. Cody_Mack

    Cure Times

    I think I have read here, cure time on, say a pork loin where you penetrate from both sides, is 1/4" per side per day. Have I been mis-informed?
  4. Cody_Mack

    Pork Belly Safety

    Just checking with you guys about food safety. I bought a half pork belly a few weeks ago; can’t really remember when, but I took note of the sell or freeze-by date, which was at least two weeks if I recall correctly, and into the fridge it went. Well life and medical issues, starting my new...
  5. Cody_Mack

    Eye of Round Suggestions?

    H-E-B has EOR for $2.97 this week. Search pulls up lots of links, but wondering if y'all would share something special with me. I am starting back to work after thirty months laid off, so am back in the money! I may take advantage of the sale and stock up on these. A couple recipes I have in...
  6. Cody_Mack

    What a gig, huh?

    If’n you use Facebook https://www.facebook.com/story.php?story_fbid=pfbid0s22RskYBa1tLPEhHHnwF6wLxbzfTeVyeBJguqNKsYfFaPbabFK14xTqQR5a7sT1sl&id=105674027971899
  7. Cody_Mack

    Hey Whatever it Takes!

    Stole this from a Camp Chef Ad....
  8. Cody_Mack

    Jalapeños On The Half-Shell

    With the Holidays and Holiday parties upon us, here’s an hors d'oeuvre platter that will be a sure hit at your gathering, or another gathering you are attending: My Infamous Jalapeños On The Half-Shell! (well maybe not mine, but at all our gatherings it is requested that Rick brings them) 8 oz...
  9. Cody_Mack

    Y'all Like it Hot?

    Y'all like it hot? Me, too! But it's gotta have some flavor to counteract the mild discomfort; or pain, in this case! If you have ten minutes watch these blokes and she-blokes get it on for fifty pounds prize money....boy, that glass of milk sure looks good! LOL
  10. Cody_Mack

    How long is too long in the Cure?

    Put a rack of St Louis Style Ribs in the cure bath Tuesday the 15th with a plan to take out Tuesday the 22nd. Well life got in the way so it is still there, and without an opportunity to mess with it until at least tomorrow, which will be 14 days. Any thoughts on quality of the meat once...
  11. Cody_Mack

    I just love to smoke Turkey...

    ....kinda hard to keep em lit, though.... :emoji_confused: Actually, this year's bird is got a date with the Big Easy Infrared "Fryer". Rick
  12. Cody_Mack

    First Hybrid Chuckie - Smoke Then Sous Vide - Success!

    This is my second SV Chuckie, but the first one was strictly SV for two days then pan-seared. It was pretty good, for a roast. This Chuckie was trussed and seasoned with SPOG on all sides and into the smoker at 200⁰ for a couple of hours then raised the temp to 225⁰ for a little over two hours...
  13. Cody_Mack

    My Bacon not like 'Commercial' Bacon

    How come our homemade bacon does not taste like, or smell like ‘commercial’ bacon. I’ve made bacon a few times, following the recipes and tips I find here. It is ok, I mean it is a nice pork product that I hand-made, and it’s good, but it doesn’t have that bacon smell or taste that is...
  14. Cody_Mack

    Smoke Absorption - Meat Wet or Dry?

    Not sure where this post goes, so I'll start here. The title asks the question. There are varying opinions on the popular sites such as this one. Rick
  15. Cody_Mack

    MES 30 Electric Smoker Package in SE Texas

    SOLD Locally. Thanks for looking. Sorry for the rant; it’s just an Ad. But a newbie may get excited and jump on this deal for a starter unit! The first owner of this unit said, “Sadly it got little use; I was all into it but suddenly no one in my household eats meat. So here, you take it!” You...
  16. Cody_Mack

    Easter Brisket

    My briskets are pretty good, from a 55-gal drum (best ever) to offset, to pellet, etc., so I am confident that all Easter guests will enjoy. But what can I do special? Is there a trick I can apply for four or five days to make it unique, on another level, or just a different level? Rick
  17. Cody_Mack

    Used MES30

    Hey MES experts: is this worth picking up? Wanting to expand my collection; currently a cheapy offset and a pellet grill. Looks like the external smoke generator was add on, huh? "Masterbuilt digital smoker with smoke box and a few accessories. Over $300 invested in this; used a handful of...
  18. Cody_Mack

    Canadian Bacon

    Picked up two large pork loins on sale again. Question: do y'all trim all the silver skin on that one side or slice it off when consuming? If left on, will the Cure penetrate? At the same rate? I don't mind cutting it off when consuming. Rick
  19. Cody_Mack

    My Second SV

    First was a nice Sirloin roast I found when inventorying the freezer. It was pretty decent! Now I have these NY Strips thawed and ready. They went from grocer pack to vac seal and into the freezer. Should I open them and season then bag again for the SV? Or SV then season before sear? They are...
  20. Cody_Mack

    Posting Videos

    I have a few decent size videos I would like to post...is that an issue? Almost 1 MB total. Rick
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