Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. S

    Smoked Wing Suggestions

    Add cornstarch to your rub, or dust them before the rub , then 400* start to finish. Not deep fried crispy, but good skin.
  2. S

    3 days before eating - pulled pork and chopped brisket

    Vacuum seal and freeze for transport. You can reheat sous vide style even if you only have big pots to boil water in at the destination. Should be just as smokey, moist and tasty as the day you pulled it.
  3. S

    Ribs for a different purpose

    I do that basically like I would a cold smoked bacon. Cure it, smoke it, let it dry out a few days then vac seal and in the freezer until needed. I really only use tender quick anymore it just makes it that little bit easier. As you said, cabbage rolls ( pickled cabbage) and beans are my primary...
  4. S

    Bacon Newbie here

    Hi everyone, I’ve been reading all the bacon posts and there’s a consensus that bacon has to hit a certain temp to be safe to eat. Why? I’ve been curing and cold smoking bacon for a long while. I cut it up into small pieces on a charcuterie tray and eat it “uncooked “. BTW: The bacon thread got...
Top Bottom
Back
Clicky