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#2241 |
Have My Own Room
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Brad-
Yeah I got to a butcher for my belly and they sell it in about 10lb slabs. I have only done twenty lbs. so far and the first was in a brine, that made basically candy bacon. It was great, but I need to try something simpler. I think I am just going to do salt, brown sugar, and pepper...
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Damn I got a lot of smokes I need to try. |
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#2242 | |
Suck It
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My best batch was peppery and garlicky, which somewhat inhibited the smoke, but made for good meat in the end. I sliced up my batch from last night, that slicer is going to pay for itself fast, considering my landlady thinks it is in storage and I am using it full tilt, lol. I am going to start dealing with a butcher for true slabs. Ironically, I do not need to be messing with bacon now, I need to drop 30-40 lbs before I start planning the perfect bacon. I am at a critical stage now on weight, teetering at the edge of non-obesity but loaded with potential. It's getting too close. |
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#2243 | |
Have My Own Room
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I did a 7 day molasses brine. It was a take off Alton Browns recipe. 2 cup sugar 2 cup salt 16 oz molasses 1 gallon water 1 gallon apple cider 4 tbl black pepper 10 lbs pork belly (center cut) I then heavily smoked it for 8 hours, heavy meaning there was always smoking coming off the wet cherry wood.
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Damn I got a lot of smokes I need to try. |
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#2244 |
Møøse bites can be nasty
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8 hours of heavy smoke? Was that too much?
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#2247 |
Micro brew tester
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If the rain holds off I'm going to try a turkey breast offset in the Weber performer tonight. I've done whole chickens before, but not a turkey breast. I've got some cherry wood chunks and Plowboy's rub that should be really good with it
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"A witty saying proves nothing." - Voltaire |
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#2248 |
Will herf for food
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where do you get good wood/woodchips for smoking?
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“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
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#2250 |
Formerly MarkinOR
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Lowe's out here in Valencia has a good selection of bagged wood chips in Mesquite, Hickory, and Apple. You can check them and your local Home Depot.
For larger chunks, you may have to peruse a place that sells fire wood ![]()
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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#2251 |
Grrrrrr
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All my fruit wood comes from tree prunings or cut downs (I dry it for 1-2 years before use), although I do buy my mesquite and hickory from wal-mart since they have the lowest prices and the alder I use for cheese comes from, of all places, a CVS drugstore that carries Luhr-Jensen smoke wood bags.
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#2252 | |
Suck It
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and 6 and 9 bucks for chunks. Not a great deal, but if you can't find it there you go. I broke down. |
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#2253 |
That's a Corgi
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160-165 range (unstuffed).
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#2254 |
Feeling at Home
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wait thats when you pull it or is that what temp your smoking it at? Thanks for your help, the reason why i am asking is cause i have one in freezer i am wanting to do, just havent had time...
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#2255 |
Will herf for food
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Thanks guys. I am probably going to start with chips for smoking and may move from charcoal to wood for my grilling. Not sure yet.
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“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
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#2257 | |
Country Gentleman
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I use a variety of places. Ebay is actually a decent place for some good peach, cherry, etc chunks.
I also chop my own and look on craigslist. Quote:
I also put cut up a whole stick of butter and place in various areas under the skin.
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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#2258 |
Will herf for food
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CL is a great idea. I have seen tons of different kinds of hardwood when looking for simple firewood. Thanks for the reminder.
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“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
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#2259 |
Micro brew tester
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That was my plan, too. Right about 275 with butter and herbs/spices rubbed under the skin. It's just a bone-in breast, so I'm just going to use the Weber kettle with offset coals. Didn't want to mess with the whole smoker for a pretty quick cook.
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"A witty saying proves nothing." - Voltaire |
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#2260 |
Not a puffer
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