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  1. big_rich

    Salty Baocon of Death question

    That sounds like an excellent idea.
  2. big_rich

    Hello From Pennsylvania

    Hello, I currently own a weber smokey mountain smoker(WSM) and a couple other grills. My story is pretty simple:I had some pulled pork from a local BBQ shack about a year ago and loved it so much I went out and bought my WSM the next day. Been cooking ribs, pulled pork, brisket, roasts, and...
  3. big_rich

    Salty Baocon of Death question

    Do you let it brine in it's own juices? Or do you let them drain off? I was thinking of next time doing, like you said a 5 day salt. I just fried up some fresh out of the freazer. I noted that the intense salt flavor has dramatically dropped, requiring no soak. I think next time. prior to using...
  4. big_rich

    Salty Baocon of Death question

    Not entirey sure on the amount. I made a about 1 cup of sea salt(non iodized) for all 7 lbs of belly mixed with 1 cup of brown sugar. I rubbed the salt into the meat and diddn't shake off any excess. I'm not opposed to using nitrates. Just didn't have any on me at the time. I bought 500g of...
  5. big_rich

    Salty Baocon of Death question

    Hello all. I did my first bacon last weekend. Only problem I had was the Extreme saltiness of the meat(leaving me to have to soak my slices before I cooked them). The flavor underneth the salt was amazing though. I just did a simple salt/sugar cure(no nitrates) to the meat put them in plastic...
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