Search results
-
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.
-
3-2-1 ribs
Ok heres my video i made. Nothing special just showing the technique of 3-2-1 ribs -
3-2-1 ribs
I have a video of me doing 3-2-1 ribs in my electric smoker i will post the link to you tube if that is alright. Let me know and i will post it. -
Basic Pulled Pork Smoke
The end result of following your directions. I had used a wild hog leg that i put in brine, then put rub on and then put it in for the long smoke. Had no complaints and patience is the surely the key. Thanks for the info.- akern
- Post #370
- Forum: Pork Sticky
-
Question about Brine
I will have to try those they sound great. For flavor i just used my basic pork rub, Paprika Salt Black Pepper Brown Sugar Onion powder Garlic Powder Cayenne Pepper Some Cumin and Chili Powder That Tuscan sounds like it would work on my turkey breast i will be smokin for Thanksgiving...- akern
- Post #6
- Forum: Sauces, Rubs & Marinades
-
Question about Brine
Thanks guys going to put it together now.- akern
- Post #4
- Forum: Sauces, Rubs & Marinades
-
Question about Brine
I have read alot of posts about putting pork in brine and i have a question. I have a hog leg i am going to smoke. I have a nice pork rub that i use and was wondering if i do the cup of salt to a gallon of water method can i just pour my rub into the brine for flavor?- akern
- Thread
- Replies: 6
- Forum: Sauces, Rubs & Marinades
-
First time bacon photo.
Apple. Used the amazen smoker inside my smokin tex. -
First time bacon photo.
This is my first attempt at bacon. Came out tasty. I cured for seven days and dried it in the fridge for 24 hrs and then cold smoked for 8 hours. Need to tweek my cure. I used a dry cure method in which i rubbed in the cure put it in a ziplock bag and flipped it every other day. Off to get... -
2012-04-28_09-26-24_775.jpg
- akern
- Media item
- Comments: 0
- Album: Default
-
slab bacon curing how stiff?
Thanks Alblancher, i just did the numbers for 5 lbs of pork belly like what i have and found out i used too much cure. I came up with 7.25 grams of cure 1 now i know and will surely breakout my scale and calculator to impress people with this lol. -
slab bacon curing how stiff?
The cure calculator and the recipe in the book are very different im going to finish this slab per directions then the next slab i do will be with the cure calculator. -
slab bacon curing how stiff?
I bought 5 lbs pork belly . Before i saw the cure calculator i found a cure recipe in the book Charcuterie. Using 50 grams of kosher salt and 50 grams of brown sugar with 12 grams of pink salt. Been turning it over every other day. Here is my7 question how stiff should it be and how much... -
Please help with cold smoking bacon
Everyone thank you for all the great advice. I read up on how to cure meat and have ordered some insta cure #1 and an amazen smoke generator. I'll start curing a pork belly by next friday and will let you know how it goes. Meanwhile i will keep reading and learning this is a fascinating new... -
-
-
Hello from Florida
Hi everyone. I am new to the whole world of meat smoking but I am having fun learning. I am on the gulf coast of Florida. -
Please help with cold smoking bacon
I want to cold smoke bacon so i went and bought 3 large pork chops about the thickness of pork belly. I used the cold smoke plate in my smokintex 1400 electric smoker, put a pan of ice in it added chops and used 1.5 ounces of applewood. Set temp to 150 for 15 minutes then turned it off and let...
