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  1. jpsciacca

    Umai Braseola...Not Done? Safe? Ruined?

    Ok, I have sealed the remaining meat up and will keep an eye on it. right at 47 degrees and 67 percent humidity for now. Thanks again for all the help
  2. jpsciacca

    Umai Braseola...Not Done? Safe? Ruined?

    Ok, so the case hardening seems to be the issue. I put it back in the Umai bag and will see if a bit longer time can remove some more of the moisture. Since I cut into the main piece do I need to worry about the exposed ends where i cut into? If nothing else I can use it as a learning...
  3. jpsciacca

    Umai Braseola...Not Done? Safe? Ruined?

    I finally bought the Umai Charcuterie set and decided to try the Braseola recipe. Having done some bacon I was really looking for something different to try. I followed their recipe with cure and put it into the Umai bag. Today I cut it and didnt like the look of the center when portioning...
  4. jpsciacca

    Philly Cheesesteak Fattie

    Not sure if I can get an answer to this, but is it possible to do the fatty inside one day, and the dough wrap the next? I am trying to help a friend prep ahead for super bowl sunday. He is a huge eagles fan so its only natural....looks amazing
  5. jpsciacca

    First time bacon questions (Update with cured PIC Question)

    Thanks for your help. I was pretty concerned that the smoke was too much, I smoked for 8 hours with the AMPS (lit the second end after 6 hours) and did a test fry. But after 4 more days in fridge the smoke was where i wanted to be. Had a friend with a commercial slicer rip it into pieces for...
  6. jpsciacca

    First time bacon questions (Update with cured PIC Question)

    I appreciate the help. After 10 days in the cure, one had good uniform color throughout. The other seems less bright red except for a circle in the center. More of a greyish red color than the deep red of the first slab. Should I be concerned at all? Plan on drying in a minifridge for 3 days...
  7. jpsciacca

    First time bacon questions (Update with cured PIC Question)

    So based on replies, I think I’m going to go 10-11 days on the cure. That will let me do 3 days in the fridge before the smoke. Am I way off on the smoke time? Plan to use a blend of bourbon and hickory pellets and apple dust. About a 25/25/50 mix. Thanks for the help. I will post more pick...
  8. jpsciacca

    First time bacon questions (Update with cured PIC Question)

    Ok, I have finally taken the plunge and decided to smoke some bacon for the holidays. After much lurking and research I settled on a dry rub and cold smoke. I bought a whole belly from a butcher I hadn't dealt with because mine was out. It came rolled up, and I couldnt really inspect it for...
  9. Baby backs with Q-VIEW

    Baby backs with Q-VIEW

  10. jpsciacca

    Baby backs with Q-VIEW

    These pictures are from two weeks ago but I thought better late then never.  2nd smoke on the new WSM and first time with baby backs.  Picked up 2 racks shrinked together from BJ's for around $15 and decided to cook 6 racks for us and the in-laws.   Most of the racks were good, although a...
  11. finished ribs.JPG

    finished ribs.JPG

    • jpsciacca
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    • Album: Baby backs with Q-VIEW
  12. rubbed ribs.JPG

    rubbed ribs.JPG

    • jpsciacca
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    • Album: Baby backs with Q-VIEW
  13. overnight.JPG

    overnight.JPG

    • jpsciacca
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    • Album: Baby backs with Q-VIEW
  14. pagaged ribs.JPG

    pagaged ribs.JPG

    • jpsciacca
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    • Album: Baby backs with Q-VIEW
  15. rack.JPG

    rack.JPG

    • jpsciacca
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    • Album: Baby backs with Q-VIEW
  16. jpsciacca

    Prices For Pork Ribs In Your Area

    BJ's Wholesale Club has cryovac 2 packs @ 2.89 /lb.  picked up 3 packs yesterday.  They also started carrying brisket which was a first that I've seen then in store.  I know everybody has talked up Costco here but BJ's has been really good for boston butts too.
  17. jpsciacca

    ADVICE: Need a new grill - Weber vs. Char-Griller

    I suggest the Weber. For the same reasons that most people here have already stated.  The larger Kettle is a great option.  I started out with the 18.5 for just me and my wife.  It was always enough for us, but I picked up a 22.5 at wal-mart last year when all their outdoor stuff went on sale. ...
  18. jpsciacca

    Hello from CT

    I'm JP from CT.  I've been reading this forum for a while now, and getting the newsletter.  Finally started posting. I've been smoking for 2 years on a Masterforge Charcoal smoker and recently upgraded to the WSM 18.5.  I couldn't be happier. Looking forward to sharing tips and tricks.
  19. jpsciacca

    First time Beef Rib Smoke Thoughts?

    Thanks for the help. I am really considering ditching the water pan for a ceramic heat sink of some sort. If I do find myself running higher than desired temperature what is the best way to bring it down? Assuming all three bottom vents are closed, would I begin closing the top vent? 
  20. First time Beef Rib Smoke Thoughts?

    First time Beef Rib Smoke Thoughts?

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