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    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?
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    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
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    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?
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    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?
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    Curing bacon without #1??

    Honestly I just felt natural is better, but that’s from an uneducated standpoint
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    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...
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    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
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    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
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    10 pound prime rib smoke time?

    Yep! Thermoworks smoke!
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    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
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    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?
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    Idaho winter steaks

    Well yeah cause we gotta feed our pigs while we drink beer 😂
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    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 😂
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    Idaho winter steaks

    Haha yeah probably more often than not I just eat a steak by itself
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    Idaho winter steaks

    I didn’t know that! I don’t even know if I’ve seen a potato farm, and I’ve lived here my whole life haha. Knife brand is aikido. Love them so far, little spendy but still super sharp after a couple months of good use
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    Idaho winter steaks

    Smoked some reverse sear steaks today. Sirloin and ribeye (not happy with my butchers cuts, too thin). Stuck inside since idaho threw some snow at us. Smoker was at 200, threw an spg mix on em Smoked till about 110-115 degrees internalPulled, cranked to 450 degrees, threw em in the flame for 45...
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    Pork butt towel wrap

    Awesome, thanks guys! I should have some good pics this weekend!
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    Pork butt towel wrap

    Hey all! I’m gonna do a big get together and cook for like 35 people this weekend and I have a question about the towel wrap method for holding serving temp on a pork butt. I may need to be done with my pork butts 5 hours ahead of time so I can get other things on my smoker. I know of the towel...
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    Chuck roast with au jus

    Just looked those up, that’s pretty awesome, thanks for the info!
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