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Gotta bump this again...
I'm using a pasta bowl submerged on top of the pork bellies i'm curing to weigh it down. Im on day 10 and I went to flip them and when i dumped the water out of the pasta bowl is was all slimy. No bad odor, just slimy. Sounds like after reading this thread things are...
Not had a chance to get on the computer but here is some pics ingot from my phone. Kinda reverse. I used pops brine. Cut my slab into two 3lb chunks. The top pic I just took on day three. Everything else is just eye candy from day 1.
I'm going to use Pops Brine to do the curing. I'm going to leave it in 14-18 days to make sure it's all cured nicely. After that i'm going to hang it up in my modded Master Forge vertical smoker and hit it with some applewood overnight. Its averaging 80 degrees here during the days and 55-60 at...
So before all my ribs, butts and salmon the real reason i bought a smoker a couple months ago was to make bacon. So i bought the smoker, amazen pellet tray, a lot of different pellets, made mailbox mods for cold smoking, thermometers, digital scale, bacon hangers and a bunch of other random...
The look on my wife's face was priceless when I came home with a mailbox and tubes and found me in the backyard hooking a mailbox up to my "barbacue"....
I got a cheap Lowe's charcoal smoker and one of the Amazen pellet trays. Works great for cold smoking but the pellets either burn up or keep going out when i try to hot smoke with it. So after seeing it on here, i made a mailbox mod to put the pellet tray in to separate the pellets and charcoal...