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Recent content by roklimo
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Just bought a GMG Daniel Boone. Temperature control is very tight. Any temp from 150-500 degrees with little or no fluctuations. Doing a rack of ribs today. Using apple pellets.
Brined well trimmed boneless porkloin for 48 hrs. Rinse and dried an left in refrigerator for 24 hrs.
Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.
Used mixture of apple and oak for smoke.
Ready to take out...
Slice up and vacuum packed.
Stuff is delicious!
I used the basic cure recipe from Charcuterie. Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge. Seven days later, I slice a bit off and tested. Too salty for me, so about an hour soak in water. Just right!
On to the...