awesome! looks great
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Good day for smoking meat
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Originally posted by deerwatcher51 View PostYou are sounding like Aaron Franklin now, which is not a bad thing. Pics are looking great.
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Originally posted by woodsbound View PostDaaang you got all types of good Q going on there, that's a ton of meat. In for the pics, especially the beef ribs. Do you have any pics of the smoker setup?
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I had never made my own bacon before. My grandfather on my Dad’s side always butchered his own hogs and I remember him making his own bacon and sausage when I was a kid. There was a green and white shed out behind the house and that’s where all the meat processing took place. There was an old fridge in there, a couple different meat grinders, bone saws, etc.....
I had been reading up on making bacon. I decided I wanted to make “fresh bacon” with no nitrates. Itll get eaten so fast that it won’t need to be kept very long anyway. Last week I picked up a nice pork belly at Sam’s. I made a 50/50 mix of kosher salt and brown sugar. Added in a little maple syrup and rubbed the belly down good and then placed it in the fridge for 7 days. When the time was up, I got it out, washed it off good, and placed it in a gallon ziplock bag. This morning I placed it on the smoker until the internal temperature his 165-ish degrees. I then sliced it up thick and fried it up in a 1950’s model cast iron skillet. This was without a doubt the best bacon I’ve ever had.
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Originally posted by dope hunter View PostWhere do you get those beef ribs? I've been looking all over for the big 3 bone slabs and cant find them.
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The briskets are getting some really good color already. Should be a good cook. I just gave the beef ribs a spritz with some ACV and wrapped them in brown butcher paper. The internal temp was around 165 on them. I usually cook these to 200-ish and start checking for tenderness. Not really a set temp. Just when they get soft.
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Originally posted by woodsbound View PostThat pit is bad to the bone! Who was it built by, or did you build it yourself?
Keep the BBQ pics coming if ya can
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