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Thanks for the info Dave. The weights of the two pieces are within a 1/2 lb of each other, I just don't have the exact numbers in front of me at work. Sounds like they'll be ok sans the amount of saltiness and level of spice. I think I'll let them go and see how they turn out...just another...
Sure, no prob.
For the dry cure:
Pork belly 10 lb. (4.5kg)
Garlic, minced 4 cloves
InstaCure #2 (0.25% of meat weight) 2 tsp (11g)...Adjusted to 13g for the 11lb 1.2 oz belly
Kosher salt (3% of meat weight 3/4 cup (120g)...Adjusted to 152g for the 11lb 1.2 oz belly
Dark brown sugar 2 tbsp...
Hi all. I purchased an 11 lb pork belly and followed the Umai recipe for pancetta, altering the amount of salt and cure for it being an 11 lb belly instead of 10 lb as in the recipe. Where I’m second guessing myself is that I cut the belly in half and coated all sides on each and then divided...
Thanks for the comments. The casings were pre poked and from Waltons. The only thins I can think of was that they shrunk due to taking it up to 160 IT or the cold water bath. If memory serves me correctly, they shrunk when I plunged them in my little piece of the arctic but I was also half...
It's been a long time since I posted plus I really haven't smoked anything "new" to me. I decided to make some venison summer sausage using Walton's recipe from their site and followed them directly to get a baseline.
125 for 1 hour, no smoke, to dry out casings
140 for 1 hour, smoke
155 for 2...
Has anyone used it and what are your thoughts? I've traditionally wet brined and want to try something different as a comparison to dial in what I like. Saw Eldon's mentioned on another forum and figured why not, but wanted to get feedback from here before I purchased. Any info is appreciated.
Thank Bill, kind of what I figured. Can you give some guidence on what I should be looking for in terms of OK? I'd imagine any toughness, grey colored meat, etc.?
So back in January I purchased 2 9lb pork bellies from a butcher that I visit about one/twice a year due to distance from me. When I got home, I wrapped them in freezer paper and threw them in the deep freezer. Well life got in the way, I forgot about them, and then upon defrosting the...
If you plan on plugging the MES power cord into the heater outlet on the PID, you won't need anything extra. Your only choice will then be to decide if you want the hanging probe which can be dropped into your vent on the MES and let it dangle inside the smoker or you can pick the panel mount...
Yep, I'm using the MES 40 and got tired of having to adjust the temps during a smoke because of the swings I'd get due to inaccuracies of the MES controller and if smoke builds up on their temp probe, the controller goes wacky.
Here's the link to the Auburn PID I bought...
Whew....it's finally over. The party was a good time, the boys got great gifts, and the complements on the food never stopped.
I made ABTs, moinkballs, and stuffed baby bella shrooms for appetizers and didn't get a chance to snap pics before the guests wiped them out. The lil smokies, instead...
I really enjoy the overnight smokes as they let me get things done that I otherwise can't seem to find time to do. However, I seemed to have passed out for about 4 hours, good thing for the AMNPS! Work up about 9 hours into the smoke and the top pork butt (as seen in the pic) was at 175, so I...
It's been awhile since I've smoked and even posted...life just got in the way with kids, job, new home, etc. Anyway, my oldest turns 6 this week and my youngest turned 1 an the end of March, so we're having a combined birthday party for them tomorrow...so overnight smoke for me. I'll be...