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  1. kevin13

    Pancetta Question

    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...
  2. kevin13

    Summer Sausage Attempt w/ Results & Questions

    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...
  3. kevin13

    Eldon's Sausage Premium Bacon Rub

    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.
  4. kevin13

    Pork belly longevity

    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...
  5. kevin13

    My Kid's Birthday Party Smoke....pulled pork, brisket, and appetizers, oh my!

    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...
  6. kevin13

    Bacon Dilemma, Crossroads, Irrational thoughts. Call it what you want.

    I'll start off first by saying this isn't a debate....wet vs dry, whether I'm insane, etc., it's a friendly discussion on how I can achieve the taste I'm after. Now that that's out of the way, I'll start with my dilemma: I like the taste of store bought bacon, can't explain it, but I just do...
  7. kevin13

    Smoking a Brisket Tomorrow (01/12/13) - Follow Along

    Had a 13.5lb brisket in the deep freeze for about 6 months and decided it was time to thaw it out in the fridge on Monday night. Pulled it out tonight from the cryo bag and it stunk like liquid death. Not sure what the hell went wrong, but wasn't going to take a chance. Shot over to Sam's and...
  8. kevin13

    Salt & Pepper on Brisket Question

    I'm going to smoke a brisket this weekend and while I normally use rub and place in fridge overnight, I've decided to go basic with just salt and pepper. I assume there's no need to coat, wrap in saran wrap, and place in fridge overnight...I can just coat with salt & pepper while smoker is...
  9. kevin13

    Possible Jerky Issue..Advice Needed

    I'm making about 15 pounds of beef jerky with sliced top round. I mixed up the Cabela's Smokehouse jerky seasonings in 5lb batches, added the meat, mixed and then dumped in a zip lock bag overnight to marinade. The meat has been in the bags for alittle over 12 hours and I tossed the bag to mix...
  10. kevin13

    Rib Question - Smoking today to serve tomorrow

    I'm in a "friendly" smoking competition at work tomorrow. I plan on doing 3 slabs of ribs later this evening so that they are done around 10PM. What's the best way to serve these tomorrow morning? After saucing should I refoil and place in a cooler with towels? Should I foil and place in the...
  11. kevin13

    Cabela's Smokehouse Jerky Seasonings

    Anyone use these? I'm in the process of slicing venison for jerky and in reading the instructions for 5 lbs of meat, it says to use a 2oz seasoning packet and a 2oz cure packet that also contains sugar and such, in addition to the sodium nitrate. The issue I'm having is that you are to mix it...
  12. kevin13

    Bacon: To Hang or not?

    I'm in the process of cold smoking another pork belly today....I'll start a thread with Q-View shortly. I have the slabs hanging using bacon hooks and have noticed that the slabs have elongated some. So my question is....to hang or not? My thought is that the elongation caused by hanging will...
  13. kevin13

    Another First Brisket Smoke - 01/28/12 - Follow Along With Me

    I've been smoking for a couple of years now and haven't done a brisket yet....so I figured it's about damn time. Back in December, I was at a local butcher buying a pork belly for bacon and asked if he had any brisket. He did, said it was "lightly" trimmed of fat and contained the point and...
  14. kevin13

    Slicer Help - What am I doing wrong?

    I purchased a Cabela's Pro Slicer about a month ago and just finally got to use it on the bacon I just cold smoked. The issue that I'm having is that the blade isn't slicing all the way through the height of the meat and I'm left with a flap so to speak. The bacon was in the freezer for alitle...
  15. kevin13

    First Cheese Smoke - Have some questions - NOW WITH Q-VIEW!

    I have some sharp cheddar, pepperjack, and gouda that I plan on cold smoking in my MES with the AMNPS loaded with hickory pellets. The question I have is...for how long? In all of the threads I've read, it's anywhere from 1.5 hours to 4+ hours. Outside temps are around 40 degrees. I like a...
  16. kevin13

    My First Attempt at Bacon - Updated 01/01/12 with QView

    There will be alot of "My First" threads from me over the next 2 weeks as I took vacation from work til the first of the year and this is allowing me to catch up on all the things I wanted to smoke, but didn't have time. Anyways, I picked up a 13.5 lb pork belly from a local butcher on Friday...
  17. kevin13

    My First Breast Experience - Follow Along Live

    Turkey breast that is :biggrin: After seeing Jeff's November newsletter about smoking a turkey brined in a buttermilk brine and stuffed with a roasted garlic, rub and chive flavored butter, I decided to give it a try. I went out and bought a Honeysuckle turkey breast (8.44lb) and proceed to...
  18. kevin13

    New A-MAZE-N 6X8 Smoker

    For sale is a brand new A-MAZE-N 6X8 smoker. I purchased this from Todd awhile ago and never used it. Being that I just bought his pellet smoker, I have no use for this one. Included is a 1lb bag of Hickory A-MAZE-N Dust and free USPS shipping in the US. Please send PM with any questions and...
  19. kevin13

    BBB Newbie - Got Questions

    So after reading alot of threads on BBB, I've finally decided to give it a try.  I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too.  I apologize if this is redundant for most of you. Is there a specific cure time using...
  20. kevin13

    Smoking Pre-Cooked Sausage Question

    In a couple of weeks I'm going to be smoking some pork butts for some pulled pork and figured I'd smoke some sausage.  I don't have the time to make my own but figured I'd smoke some pre-cooked like you typically find at the grocery store, like Ekrich, etc.  I assume around 225 until it reaches...
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