Recent content by mustangmary

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  1. mustangmary

    smoking a couple of porterhouse steaks

    It is an electric smoker. I might just end up putting on grill. Supposed to be in the 40's today so I guess I can cook out!!
  2. mustangmary

    smoking a couple of porterhouse steaks

    I haven't tried to smoke a steak yet....Any suggestions. I bought some Jack Daniel wood chips that I would like to use but not sure on how long I should smoke them. We like them medium and since I am using a flavor chip, should I put anything besides some salt and pepper on the steaks. Thanks!
  3. mustangmary

    Need help. restarting my bacon!!

    Well, I smoked my bacon today and it turned out great. Not too salty! Yeah. So, I guess it was a sucess unless of course, the curing went bad, and we get sick tomorrow!! Keeping my fingers crossed on that one. Just glad that it all turned out and tasted great. Next time I am using Pops brine...
  4. mustangmary

    Need help. restarting my bacon!!

    Ok, I will be near farm and fleet tonite, maybe I will make a small deter and see if they care it. I decided that I am going to smoke it tomorrow because now I am worried about it going bad, etc. I figure if nothing else, I will have a lot of salty pork to make pork and beans, ham soup or...
  5. mustangmary

    Need help. restarting my bacon!!

    Ok, so I want to add 3 tbs plus!!! I will rewash and reput back on. Can I ask you what the difference is, taste wise, between brining it and a dry rub?? From what I have read, it is just a dryer bacon, less spatter when you cook it?? Is that all. Hopefully this works. Thanks for all your help...
  6. mustangmary

    Need help. restarting my bacon!!

    The cure I used was from Mountain seasonings snakin sticks.  It says on box that it contains .85% nitrates??? Whatever that means. And I used Mortons Kosher salt. Do you think these bellies are savable?? I have looked at lots of recipes, unfortunately found this site yesterday, AFTER I bought...
  7. mustangmary

    Need help. restarting my bacon!!

    this forum seems to be more active so I am going to repost. I have 5 lbs of pork belly and wanted to just use salt and sugar to "cure" it, but it seems that I should use cure, I don't like to put extra additives in my food, but also don't want to get sick!!! SOOOO, that being said, I found some...
  8. mustangmary

    Smoking bacon

    OK, so I need cure. I found some in a jerky making packet I have. Now, I will measure it out and add it to my brown sugar, pepper and salt....I have had my pork belly in the fridge with just brown sugar and salt. Should I take it out, rinse it off, remix everything up and put it on the bacon...
  9. mustangmary

    Smoking bacon

    I bought a pork belly and want to make bacon. I have read many recipes and many ask for a cure. I don't wish to use cure. I found one where you just put kosher salt on it and whatever flavoring you want. I am rubbing in some brown sugar and the last couple of days I am putting some cracked...
  10. mustangmary

    Mary from Manhattan, IL

    Just found this site and wish I had more time to read. Maybe later this week. We bought an electric smoker a couple of years ago and I am starting to feel more comfortable and branching out into other things. We have smoked salmon, a turkey, lots of chicken and today, I smoked cheese. First...
  11. mustangmary

    Thighs! Lots of thighs!

    I have a brisket I want to smoke. Any ideas on a good rub, kind of chips and how long?? Those chicken thighs look wonderful. I have some in the freezer that I need to smoke....I smoked cheese today. Turned out well, I think!
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