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  1. exromenyer

    Merry Christmas & Happy New Year to ALL My SMF Friends in 2021

    Merry Christmas and Happy New Year to you and your family! I have thoroughly enjoyed your recipes over the years, continually go back to them for reference and always appreciate your wisdom and knowledge. Tony
  2. exromenyer

    Bacon and Ham Run

    Man, if that tastes half as good as it looks, you're in for a real treat!!!!!! Nice Work! I can almost smell it let alone taste it ! Just a question, after you cured it, then seasoned it how long did you let it sit in the refer before you smoked it? I've got 16.9 lbs that I have on racks in...
  3. exromenyer

    Bag cure bacon - cure time?

    Good Morning Guys, Have you put a recipe together you are willing to share? I've got some old ones, some old data, and I've used that Diggity Dog Calculator posted here and it's really accurate. I'm just looking for some basic %'s based on 5 lb slabs (of course I'll weigh for exact weight) as...
  4. exromenyer

    Need a Good Rub For Pork butt

    Not sure if this gets to you to late but here it is anyways: 3 oz Diamond Crystal Salt 3 oz Restaurant style Black Pepper 2 oz Smoked Paprika 2 oz Granulated Garlic 2 oz Granulated Onion 1 oz Ground Mustard 1.5 oz Cayenne Pepper I have also added about 1/4 cup of dark brown sugar if you are...
  5. exromenyer

    Need some Advice

    Update: Thanks to Daveomaks guidance my bacon ended up being OUTSTANDING..... I sure hope that he accepts my apology, I hate for people to be mad at me. I meant no disrespect, and just needed some better understanding......Better late pics then none.....
  6. exromenyer

    Buck Board Bacon

    Gave it another shot.....
  7. exromenyer

    Buck Board Bacon

    I am just not sure. They are all jpeg's taken with my phone and I have posted other pics on the forum the same way. Can't imagine why they would be blocked, they are all beautiful!!!!
  8. exromenyer

    Buck Board Bacon

    Ok, I tried again. I took them with my Galaxy S8 android phone. I emailed them to myself, saved them to my laptop and they all say "JPEG" so it should work. I also uploaded them to my media into an album and attached them to this thread that way... Other than that, I'm unsure what else to...
  9. exromenyer

    Buck Board Bacon

    Apologies for those who can't view the pics, it appears some can. I removed them and hit the picture icon and attached them again from my media file. @SmokinAl , they are 2 - 4 lb pork loins so I guess we can call them Canadian Bacon, Back Back (that is what our Northern Friend Disco calls...
  10. exromenyer

    Buck Board Bacon

    No, I dont know him....
  11. exromenyer

    Buck Board Bacon

    These were boneless pork loins and were on sale for $1.49 per pound. Now if you are talking about pork belly, I get it from this butcher shop and for 23lbs it was like $70. That being said, the pig was running around the farm Wednesday and I picked the belly up Thursday...Can't get much better...
  12. exromenyer

    Buck Board Bacon

    Sure don't enjoy wishing time to pass by, but could barely wait for this to finish...Hits the smoker tomorrow...Chipotle and Black Pepper, Onion and Garlic......More pics to follow....
  13. exromenyer

    Boneless Pork Loins on sale at Food Lion in the South

    For those of you in the North Carolina / South Carolina and maybe even surrounding states (I'm just not sure how far that store reaches) they have smaller cut, 2.50 pounds to at least 4 pound Boneless Pork Loins on sale for $1.49 per pound which is quite fair for around here. Just picked up a...
  14. exromenyer

    95 lbs of belly done

    If you don't mind me asking, when you use that diggingdogfarm calculator, do you change the PPM? It has a standing number of 156PPM, so just curious. I've grown exhausted trying to figure out my calculations because no two pieces of meat are ever the same weight that I think I am going to...
  15. exromenyer

    Maple Chipotle Bacon

    Disco, Really appreciate the tutorial on this... Love the "short circuit" part, I think many of us have that, I know I do..... I will be trying this here soon once my pork loin thaws, forgot I had one in the freezer. It's only 3.05 Lbs but got to start somewhere. Also appreciate the breakdown...
  16. exromenyer

    Need some Advice

    Please accept my sincere apology, I had no intention of throwing you under the bus or undermining you. As I read the notes something wasn't clicking with the cure. My pink cure #1 says 1 level teaspoon for 5 lbs. of meat and I just couldn't understand how 3.9 grams was going to cure 20 lbs of...
  17. exromenyer

    Need some Advice

    I have heard of it but I was wanting to know if the questions I asked and the formulas I was using were correct. Thanks for the reply and link, Tony
  18. exromenyer

    Need some Advice

    I picked up my pork belly yesterday and they weighed in at 5.89, 5.48, 5.82 and 5.82 pounds for a total of 23.01 pounds. I cleaned them up and they are currently weighing in at three of them at 5lbs and one of them at 4lbs 14ozs. I think I can call it 5lbs on the last one and be safe for a...
  19. exromenyer

    Pork Tenderloin

    WOW, you crushed that... I'm drooling just imaging what that peach chutney tastes like oozing over that smoked pork tenderloin.... Awesome job making the carousel, I've only done it once and you're right, hard to explain to those who aren't part of this forum what that means!
  20. exromenyer

    12lbs of Smoked, dry rubbed bacon!!!

    I understand, that is why I have chosen to work with you to figure out my own Bacon Cure because it was horrible. I had to soak it as I said for like 4 hrs just to get it edible. I do NOT like a lot of salt flavor in any of my foods and the salty bacon wasn't great to start out. Thanks, Tony
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