Recent content by Pigfarmin101

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. P

    Please help — curing confusion

    Hey I would like to ask a question based on the info on this thread. I packed sausages with no cure yesterday and I let them sit in the fridge till this evening with no cure. Smoking at 200 till prob 155-160. That’s ok right?
  2. P

    Curing bacon without #1??

    That’s awesome, thanks! Once it’s done and I rinse, any recommendations on what to coat it with? One of the best bacons I ever had was a jalapeño bacon. But you can’t go wrong with bacon, it’s one of gods great gifts to mankind
  3. P

    Curing bacon without #1??

    Thanks for the info, think I’ll switch to cure number 1 based on what you guys are saying. Do you have a good curing recipe?
  4. P

    Curing bacon without #1??

    I may have misspoken about nitrates, I didn’t know there was a difference between the two and I knew it was one of the two. Probably will just use cure #1. Do you know of a good recipe for the cure?
  5. P

    Curing bacon without #1??

    Honestly I just felt natural is better, but that’s from an uneducated standpoint
  6. P

    Curing bacon without #1??

    Hey smoking gurus and fellow carnivores! I have a question about curing bacon. Let me start with my plan. I plan on using a natural nitrate to cure my bacon for 8-10 days, I believe I’ll let it sit for a day in the fridge afterwards (not sure if that’s necessary), and then smoking at 200 till...
  7. P

    Amazon knives for cutting meat ????

    I bought the regalia boning/fillet knife, used it to butcher three pigs so far and it’s great. Very sharp and maintains that for a long time
  8. P

    10 pound prime rib smoke time?

    Bones are tied on, think I’m gonna do 250, and finish temp probably 130-135. Thanks for the info on the butter too. I was kinda thinking that it may not be worth it. Prime rib is kind of a self buttering cut
  9. P

    10 pound prime rib smoke time?

    Yep! Thermoworks smoke!
  10. P

    10 pound prime rib smoke time?

    Awesome, thanks Chris!
  11. P

    10 pound prime rib smoke time?

    I have the bones attached but cut, so it’s tied. And I was wanting to have it completed finished at 130-135, so I was debating a sear at 500 degrees when it hits 120-125 internal
  12. P

    10 pound prime rib smoke time?

    Hey all! Christmas Im gonna be smoking two ten pound prime ribs. How long do you think that’ll take? Also are the worth basting with butter or just let seasoning do it’s thing? Also should I sear it?
  13. P

    Idaho winter steaks

    Well yeah cause we gotta feed our pigs while we drink beer 😂
  14. P

    Idaho winter steaks

    Yeah snake river farms is a big producer around here. Also I may look for beef, but potatoes are lower on my list for sure. Maybe I lack a great way to add smoke flavor to them 😂
  15. P

    Idaho winter steaks

    Haha yeah probably more often than not I just eat a steak by itself
See more
Top Bottom
Back
Clicky