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  1. skorepeo

    Pops6927's Wet Curing Brine

    Ok I just sliced and test fried a piece and didn't taste salty at all. It did taste a little hammy not like store bacon and it didn't get crisp. Now it was sliced as thin as I could with a butcher knife but still a little thick. But the hammy taste is what is throwing me off. Maybe I don't know...
  2. skorepeo

    Pops6927's Wet Curing Brine

    What about the cure #1 it's my understanding that you need a brine calculator to figure out how much PPM or is that ok just to divide also for the amount of meat to salt ratio?
  3. skorepeo

    Pops6927's Wet Curing Brine

    The recipe calls for a gallon of water and I didn't know how to figure out how to make it less.
  4. skorepeo

    Pops6927's Wet Curing Brine

    Making bacon from porkbelly I guess about a little over an inch.
  5. skorepeo

    Pops6927's Wet Curing Brine

    So I followed the recipe but my question is how do I know when it's done? It's been in solutions for 7 days. Also it floats so I weighed it down with water in a ziplock bag.
  6. skorepeo

    Pops6927's Wet Curing Brine

    So much conflict with doing bacon makes me afraid to try it cause I might kill my family doing it. But I guess no here has died so I'm going to just do it
  7. skorepeo

    What are the latest brisket prices?

    Just checked and my Costco has PRIME BRISKET for $2.99
  8. skorepeo

    Bag got a hole in it what now

    I was doing a sous vide brisket over the last 30 hours this morning when I woke up I realized that the bag had apparently gotten a small hole in it. I don't know if the meat is ruined. Anybody have any suggestions
  9. skorepeo

    Acidity

    Thanks, I did a little baking soda and sugar it worked perfectly.
  10. skorepeo

    Acidity

    What do I add to a sauce to reduce or counter the acidity?
  11. skorepeo

    Bag juice?

    After cooking a chuck roast sous vide the bag has a lot of juice in it. My question is is this juice the same as beef stock or can it be used as stock?
  12. skorepeo

    Weber issue?

    So then its most likely just grease ans smoke just use a plastic scraper and scrape it off every so often.
  13. skorepeo

    Cast Iron Cooking.

  14. skorepeo

    Help I need the weber propane tank

    I am in Phoenix AZ and need to know where I can purchase this tank. 96284 5 Lb Liquid Propane Tank W/ Quick Disconnect Part Number: 96284 Availability: Discontinued
  15. skorepeo

    Bite through skin?

    So I need help in getting chicken done with bite through skin cause I really don't like crispy skin on BBQ chicken. Whats the secrec to perfect bite through skin?
  16. skorepeo

    Weber issue?

    Are you using it as a smoker? Is it paint flakes or built up grease flakes.
  17. skorepeo

    Any recommendations for seasoning on cured pork?

    Mix up 1/2 cup brown sugar 1 TBSP paprika 3 tsp black pepper you can use more black pepper if desired. After the cure, it is time to smoke. Before smoking, rinse the surface really well since there will be a heavier concentration of salt on there. Smoke at 325°F until it is 145°F in the deepest...
  18. skorepeo

    Weber Performer $40 bucks

    So I saw a Weber Performer for sale for 40 bucks. I couldn't help myself and bought it. Now I need advice on how to cook on it. I have a RecTec pellet smoke a gas grill and a COS. I'm hoping that I can replace the COS with the Weber cause It's more portable and I can take it camping etc. I was...
  19. skorepeo

    Need help picking out an offset smoker

    If you have the money check out the lang smokers they are a reverse flow design with quarter inch heel.
  20. skorepeo

    Sides?

    I am looking at starting a catering service. I will be serving only 4 meats 1. Pulled Pork 2. Pork Ribs 3. Brisket 4. Chicken I want to keep it simple and easy to reproduce. My question is what sides for each dish? My goal is to have a simple small menu and do it good so I only want 2 sides for...
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