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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-09-2013, 10:50 PM | #16 |
Is lookin for wood to cook with.
Join Date: 05-30-12
Location: fremont, ca
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Is pink salt -> Himalayan Salt?
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04-09-2013, 11:16 PM | #17 | |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Quote:
Thank you.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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04-09-2013, 11:51 PM | #18 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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Thanks from:---> |
04-09-2013, 11:53 PM | #19 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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Thanks from:---> |
04-10-2013, 12:28 AM | #20 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Hi
Home made bacon clearly superior. Not necessarily cheaper a one (definitely me) tends to buy a better quality of pork than used in the commercial products. My post provides instructions & photos for my bacon. A lovely slightly salty but maple sweet bacon - great: http://www.bbq-brethren.com/forum/sh...d.php?t=154771 John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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04-10-2013, 12:33 AM | #21 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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Thanks from:---> |
04-10-2013, 08:02 AM | #22 | |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Quote:
When I smoke mine, I like to keep the pit temps around 200 and pull when the internal temp hits 150...the bellies are usually on there a 2-3 hours.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-10-2013, 09:24 AM | #23 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Home-made bacon rules. My first batch, 10 lbs, from a couple of months ago is gone. It was a cracked pepper batch. I currently have another 10 lbs curing - this time a maple batch. I like to cold smoke at 80 degrees for about 5 hours. However with the weather warming up, the next batch may have to be a hot smoke.
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04-10-2013, 09:53 AM | #24 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I was just about to say that. Big difference!
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Chris- Midwest BBQ Outreach |
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bacon, smoked |
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