Recent content by vikingboy6956

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  1. vikingboy6956

    Meat positioning on MES

    When I do ribs I usually put the thickest side to the right of the smoker and the thicker of two or three towards the back and the thinner towards the front.  I always put two per rack. As far as the tri-tips.....I'm not sure on their size but I'd just put them on one rack side by side and let...
  2. vikingboy6956

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    What are you smoking for Father's Day???  Tell us in a reply to this thread and include a picture if you want! Whole pork loin!!
  3. vikingboy6956

    Advice for ribs

    Babyback or spare ribs?
  4. vikingboy6956

    Belly/Back Bacon

    Nice!!!  I'm anxious to see how this all turns out.  As I get the steps and planning down to curing all my own meats I'm going to start doing bigger batches and more things at once like this.
  5. vikingboy6956

    Pops6927's Wet Curing Brine

    So I have a couple bellies in a batch of Pop's brine right now.  I was originally planning on smoking them this Sunday, but some things have come up and I think I'm going to have to do them tonight. Will 8 days in the brine be long enough??  I measured the thickest part at 1.75" before I put...
  6. vikingboy6956

    First try at a pork loin

    Looks great!!!
  7. Ham help....

    Ham help....

  8. vikingboy6956

    Ham help....

    I cannot decide what to do with this piece of fresh ham I have in the fridge. I have been cruising the forums almost all day and my head is spinning with information overload! The weight is just over 3.5 lbs. Do I wet brine it? If so, will it need to be injected or is it small enough to...
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  10. vikingboy6956

    Brine question.

    It might be a possibility if it was a fresh juice or cider or something......but I would think the stuff that comes in the plastic jug from the store shelf is probably ok.  I have no research to back this up.  I'm only talking from my own experience of having a bottle of that stuff in the fridge...
  11. vikingboy6956

    Bacon question's Dry rub or wet Brine

    This would be after the curing and smoking process though.
  12. vikingboy6956

    Bacon question's Dry rub or wet Brine

    Is it safe to assume my garage is an acceptable environment for this?  I live in Fargo and the avg temp right now is low 40's to mid 50's.
  13. vikingboy6956

    Brine question.

    Doubling it is probably the easiest, but if you're worried about too much waste you can always just make an extra half batch and see where it gets you. I'm not sure on the apple juice, as I've never used it, but I don't know what the difference would be between it sitting in the bottle for a...
  14. vikingboy6956

    What do you weight your meat with?

    Yea....I dialed the fridge up to 38.  The brine and everything still seems good to go, but is very, very cold feeling.  My hand was going numb in the time it was taking to turn the meat and check the brine. Did I lose days of curing process because of the cold temp??
  15. vikingboy6956

    What do you weight your meat with?

    Not sure how accurate it is, but digital interface on my fridge is set at 34.  It must be close to true because if things get pushed in to the one back corner they will freeze solid.
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