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  1. jeff1143

    Cure questions

    Tastes great. Soaking it in water took away the saltiness. Almost to the point of not being salty enough. But I think it is still excellent
  2. jeff1143

    Cure questions

    Excellent
  3. jeff1143

    Cure questions

  4. jeff1143

    Cure questions

    Finished product
  5. jeff1143

    Cure questions

    cold smoked it for 8 hours at 60-75 degrees then turned it up to 180 till the bacon was at 95 degrees. Was a tad bit salty before I smoked it so I soaked it in water for a couple hours. Should be tasty!
  6. jeff1143

    Cure questions

    Will definitely fry a piece and see how salty it is and go from there. Thanks again👍
  7. jeff1143

    Cure questions

    Thanks for the reply. Was originally planning on 9 days. But now I think I’ll go 11 days due to the weather. -25 below at night here in Minnesota for the next couple days..
  8. jeff1143

    Cure questions

    Also the belly was skin off and rubbed on the meat side opposite of the fat cap
  9. jeff1143

    Cure questions

    Curing pork belly with tender quick at 1 Tbsp per pound. I rubbed the tenderquick on 1 side only and realized I should have done both sides. They are about 1 1/2 inch thick in ziplock bags on day number 8 at 36 degrees. Have flipped and massaged each day. So my question is are these going to...
  10. jeff1143

    Butts and brisket

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    image.jpg

  12. Butts and brisket

    Butts and brisket

  13. jeff1143

    Butts and brisket

  14. image.jpg

    image.jpg

  15. jeff1143

    Butts and brisket

    Thanks bill that's what I was thinking thanks for the finishing sauce recipie will try it.
  16. jeff1143

    Butts and brisket

    I'm smoking 4 butts and a brisket for tomorrow they will be done about 11 pm tonite and want to serv tomorrow about 2 should I keep them warm in a cooler with towels or reheat tomorrow???
  17. jeff1143

    chicken

    chix @ 153degrees. ribs are done. sorry cant post pics. says image too large. cams on vga. thats the smallest pic my camera will take?. looking really good. nice color 0n chicken!! ribs look wonderful!! cant wait to dig in!!
  18. jeff1143

    chicken

    Im thinkin whole too. will post some pics later. thanks..
  19. jeff1143

    chicken

    whats your preferred way to smoke chicken. whole or split? got one in brine and gonna throw it on the WSM with a rack of spareribs.
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