HumboldtSmokeBBQ
is one Smokin' Farker
- Joined
- Aug 6, 2009
- Location
- Humboldt...
Tired in my Kettle just dirty smoke so lost again.
dang. Sorry buddy.
Tired in my Kettle just dirty smoke so lost again.
Tired in my Kettle just dirty smoke so lost again.
I've tried the same method with the amazen pellet smoker and my taste like smoke. Way too smokey curious how long you did your cheese and bacon?
Was hanging from the rafter
I've tried the same method with the amazen pellet smoker and my taste like smoke. Way too smokey curious how long you did your cheese and bacon?
Tried in my Kettle just dirty smoke so lost again.
So I bought two pork bellies skin on. I did a good job of mangeling them, is there an easy way to get the skin off?
I bought a small pork bellie to try my hand at bacon. Weighed 1040 grams. Using the multipler .0025 I come up with 2.4375 grams of pink cure #1. It is such a small number I convert it to grains so I can use a reloading powder scale. (Grams x 15.432 = grains) use 37.61 grains of cure along with 2.5 percent salt and 1 percent brown sugar. After 4 days there is very little liquid in the bag with the bellie. Did I do it correctly? Should there be more liquid?
The bellie is pretty thin, maybe an inch and a half at the thickest.