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  1. mattyoc20

    Did I ruin my bacon

    So I switched up the fridge that I use to make my bacon. Got a small mini fridge that I was bringing (Pops brine) my bacon in for 2 weeks. Just pulled out and apparently I had it set 2 cold. The ziplock bag filled with water to keep the bacon submerged was frozen solid. The bacon was slightly...
  2. mattyoc20

    Question about Berkel slicer

    I just picked up a berkel 827 of Craigslist. I wish I new more about slicers because when I got home i realized it Had some parts that need replacing. After a quick search I see that the center plate rod needs replaced as the knob is broken off and plate spins freely. My question is do I need...
  3. mattyoc20

    In the market for a new slicer

    Looking for a new slicer and would like anyone’s opinion on it. Looking for one that doesn’t break the bank but does a good job. Mainly using it for bacon.
  4. mattyoc20

    Traeger 780 vs Rec Tec 700 pellet smokers. Which one should I buy?

    Thanks for the Input Robert. I actually pulled the trigger on the Rec Tec
  5. mattyoc20

    Traeger 780 vs Rec Tec 700 pellet smokers. Which one should I buy?

    Which one do you guys prefer. I am leaning towards The rec tec 700 but would like to hear everyone’s input.
  6. mattyoc20

    What kind of wood is this and can I smoke with it

    I appreciate the help. I thought it was oak at first to. But it has a strong sent and pretty stringing when splitting. I was thinking maybe ash as well
  7. mattyoc20

    What kind of wood is this and can I smoke with it

    I got a couple pieces of this and was wondering what it is and if I smoke with it.
  8. mattyoc20

    Canadian bacon “how to” questions

    Thanks pc farmer. Appreciate the help. Why wouldn’t you smoke 30 hours straight? I’ve done that with my bacon several times. Hoping there is something I’m not missing or doing wrong! Thanks again
  9. mattyoc20

    Canadian bacon “how to” questions

    Thanks Robert. I would cook it after cold smoking before eating. Same as a belly.
  10. mattyoc20

    Canadian bacon “how to” questions

    So I am doing my first batch of Canadian bacon. I just bought the loin and am getting ready to drop it into pops brine. Question is can I do this just like cold smoked bacon? My process would be to leave it in pops brine for 2 weeks. I would also inject the loin with the brine as well. Pull it...
  11. mattyoc20

    Is my bacon ok

    What would be the best way to do that?
  12. mattyoc20

    Is my bacon ok

    Weber Smokey mountain 18.5 vent kept open the whole time
  13. mattyoc20

    Is my bacon ok

    Outside temps ranged from mid 40’s to low 30’s. Used maple sawdust in an amps. Weather was wet and rainy pretty much the hole time but smoker was under cover. I’m guessing this had something to do with it.
  14. mattyoc20

    Is my bacon ok

    No cold smoked
  15. mattyoc20

    Is my bacon ok

    Cured my bacon in pops brine for 14 days. I hung the belly’s in my garage in front of a fan over night to dry it out. Smoked the belly’s for 36 hours. When I pulled them off the belly’s were wet to the touch. Why are my belly’s so wet and is that ok?
  16. mattyoc20

    SMOKEFEST!!!!

  17. mattyoc20

    SMOKEFEST!!!!

    The application process starts next month. Once you are approved then the try outs begin.
  18. mattyoc20

    SMOKEFEST!!!!

    4th annual smokefest. Bunch of family Members and a few neighbors getting together to smoke a bunch of meat. My entry is pork shots and deboned chicken cordon bleu (chicken galatine style). Also on the menu -smoked Mac and cheese -Pulled pork -2 briskets -smoked wings -ribs -short ribs -bacon...
  19. mattyoc20

    Turkey Galantine

    thanks Disco but Trust me If I can do it anyone can. I’ve never attempted anything like this before and it was huge success
  20. mattyoc20

    Turkey Galantine

    Had my wife snap the pictures!!!!! People are still talking about it days later. Thanks again for your original post. Would never had done it otherwise.
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