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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?

    Which one do you guys prefer. I am leaning towards The rec tec 700 but would like to hear everyone’s input.
  5. 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.
  6. 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...
  7. 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?
  8. 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...
  9. mattyoc20

    Turkey Galantine

    merry Christmas all. On the menu at my house smoked turkey galantine and 4 racks of ribs for good measure. Deboned the turkey yesterday and Brined it in buttermilk for about 20 hours. Stuffed with stuffing and rolled this morning. Thanks to Tallbm for inspiration. His original post is here...
  10. mattyoc20

    Why is my bacon wet?

    Cure 16lbs of bacon in pops brine for 2 weeks. Put it under a fan to dry it out over night gen back in in he fridge for a day. Cold smoked it for 30+ hours. When I went to take it off it was wet. Any reason why that would be? I dried it off with paper towels and put it back in the fridge for...
  11. mattyoc20

    How long will bacon keep in the fridge

    I make bacon fairly regularly using pops brine and cold smoking for roughly 24h. 14 days in the brine, 5 days, drying out in the fridge, smoke for 24 hours, then rest 5 more days in the fridge to let the smoke mellow out. All in all it spends roughly a month in the fridge. How much longer can it...
  12. mattyoc20

    Pulled pork won't come up to temp

    I have had a pork butt on since 6am. Pork Temp got up to 190 so I took the foil off to try and get a bark on it. My temp has now dropped to 181? What's the deal? I am suppose to be eating in an hour? Running the smoker between 225-250. I can't wait another 3 hours to eat. Can anyone give me...
  13. mattyoc20

    Tips for smoking garlic

    got 20 lbs of butts smoking right now and i figured id throw in some gloves of garlic.  Any tips on smoking garlic would be appreciated.  Going to cut the tops off of the whole clove/cluster and smoking at 230 for a couple hours.  The main question i have is how can i store it.  Ive heard...
  14. mattyoc20

    Pork Butt is done already and I'm not eating til 6!!!

    Title says it all.  Will the butt be ok in the cooler for 3.5-4 hours?  My smoker did run a little hotter than i usually do.  I try to keep it at 235.  My smoker was running around 245 the entire time but the 10.5 lbs butt only took 8 hours??? whats up with that?
  15. mattyoc20

    12 degrees outside lets do this

    Lets do this butt and brisket about to go in
  16. mattyoc20

    Bacon without Nitrites

    So my brothers wife just found out she is pregnant.  They love my bacon so for christmas i gave them about 10 lbs of bacon.  She went to the doctor and the doctor said she cannot have nitrates.  I am not sure what the difference between nitrates and nitrites are but im sure either one probably...
  17. mattyoc20

    My poor bacon

    So this batch of bacon i think i totally screwed up.  See original thread here http://www.smokingmeatforums.com/t/173419/green-stuff-on-my-bacon I figured i would end up scrapping this batch and starting over but for giggles just went ahead and smoked it anyway.  I just got done smoking it for...
  18. mattyoc20

    Green stuff on my bacon

    Just took 10lbs of belly out of pops brine. Its been in there for fifteen days. Once I took it out I noticed this green stuff on the bacon. Any ideas? Also, I dont know why I am thinking this but I cant remember putting cure #1 into the brine. I dont think I would forget to do that but for...
  19. mattyoc20

    PIneapple Bacon?

    So I've been making my own bacon using pops brine for about a year now with great success.  Everyone says its the best bacon they ever had.  I am looking to switch things up a bit.  Would it be possible to to put maybe some pineapple juice in with the brine?  My main concern with doing this is...
  20. mattyoc20

    have you even seen this before on a pork butt?

    Not sure what this black stuff is coming from the bone. Anyone have any ideas? Should I worry about this? Thanks in advance for the help
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