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Small world that you and your wife were just talking about this!
You live in England now? So do they have any American style BBQ joints there? If so, how are they over there at doing out BBQ?
I one day will go to the Salt Lick.
Interesting, you must be right with the volume they do they...
I was watching on the Travel Chanel or Food Chanel or some place about Franklin and Miller's in Austin. Franklin smokes meat and Miller says he bbqs not smokes meat. That was a big revelation to me because although I've been at this for 10 years, I never thought of it that way. I know true...
Not sure if this should be in the Charcoal Smokers forum or in the Propane Smokers forum but I thought it should be here.
I don't post here much. Probably last time was 4 years ago or so, so here it goes.
I have a cheap offset smoker. I got it about 10 years ago and it's a Charbroil. Using...
Thanks for the info. We had a backyard party and was so busy with all things involved in the party I forgot about the ribs since I closed the cover. I had taken some out and cut them up and served but this last set of ribs that were in the bbq I just forgot about. Too bad because the ribs...
Yesterday about 9:00 in the morning I smoked some ribs. We had a party at the house in the backyard. Done smoking them at 3:00 in the afternoon. Cut some up and served. Closed the lid to the offset smoker and forgot they were there until today. No ants attacked them overnight and they look...
I know this is an old thread but wanted to add that I love the John Henry line of rubs. I've tried only three of his offerings but I loved them all. Pecan, Maple Sugar, and the Brisket. All excellent. Sometimes I find myself eating a bit of the rub by itself. Not the brisket but the pecan and...
Navigator, I think mine has been curing for 8 days now. I want to do half of it cold and half of it hot smoked. I know hot smoking bacon is not well received here but since this is the second time only that I have made bacon and the first was all cold smoke, I would like to hot smoke for...
I don't like it when it comes with the rind. The only two times I've made bacon (I'm on my second one now it's curing) it has come with the rind. Taking the rind of is a pain in the neck. Some smoke it with it on and take it off after. I think they do that because maybe it comes off easier...
$2.12 is less than I can get it here so I find that to be a good price.
Did you remove the rind before making it? I do, well I've only made two, well one and the second is curing now. I thought I am not gonna eat the rind and maybe the smoke will penetrate better if I remove the rind so I...
Diggie, thanks for the info. I'll do that. Glad that I did not miss things up. Dave, I'll check it in 7 to 10 days but I'll do like al said I'll let it dry out. Dave thanks for the help too.
I bought some from the Chinese market yesterday. It was $2.49 a lb the other day but that was a sale price but when I purchased it yesterday it was $2.99 so I missed the great price. I'm American so I am not sure how much per KG that is but I guess I would convert it.
I don't like it too sweet, I agree. I made my first batch of bacon a month ago and it was brined but I made it too sweet. Tasted like Honey Baked Ham which is not bad if you want HBH but not for my bacon in my opinion. This time I'm doing a dry cure. I don't mind sweet if it's the right kind...
Yes, have it bagged up. 1/4 cup of maple syrup, 1/4 cup of light brown sugar, 77.52 grams of sea salt (fine) and 8.265 grams of Pink Salt. The rind was removed by me. No rind. 5.7 lbs of pork belly.
Thanks
al, according to the Dry Cure Calculator the sugar should be 38.76 grams. Pink Salt should be 8.265 grams. Salt 77.52 grams. I followed everything exactly but the sugar. I just was going by what the member Navigator did. He had 5 lbs of belly and I have 5.7. He used less Pink Salt because...
Oops, I already did mix it all up and put on the belly.
Should I try to wash it off and start over and just use the recommended amounts as you indicate? Thanks so much al!