50+ thread

You know I WASN"T HUNGRY DAMN IT !! :}

Cypher

 

Costco nearby so the pork belly is available. At the moment, I have Cure #1, but I don't have a scale to accurately measure. I don't think my normal "just wing it" mentality should be used when measuring cure #1. "A tablespoon per pound you say??" Saw it on the internet so it must be true. Seriously, I know that is not the right amount.....

 

I know your training him to love me..

 

https://www.youtube.com/watch?v=jPdHaNr0OAY

 

Why I cut in half. Ends are usually cut cross grain though and cubed for soups. That is where all the smoky and salty goodness ends up concentrated.



But I have nothing against pork belly burnt ends either

 

That looks suspiciously like a smoker I have....

 

That’s good shit right there.

 

You’re predictable but I love you too!!!

I’ll go back to my room now.

 

Yeah I think I read that it was Thomas Jefferson that said you can't believe everything that you read on the internet

Meathead (AKA:AmazingRibs.com) besides his website has a good book on smoking meats. But his website is one of the better ones. He has a scientist go over thing on it first.

You already have #1 pink cure salt so are heading down the right path.

First MUST read is this IMO-

The science of curing meats

Then any of the recipes here will work and work well. I still use that method haven't seen a reason to change yet. And it is simple. I like simple.

 

Thanks. I will read that! I want good tasting bacon, not a trip to ER.

 

Just posted this in the home improvement thread....

2019 is already a challenge. Was in the kitchen this morning and my says, hey the light is dripping over the sink.
Sure enough, got a water leak from the flat roof over the kitchen sink. Go into the attic and find lots of leaky areas with the main one over the kitchen....
Fark, the roof, underlayment and another layer of roofing plywood was replaced about 12 years ago.
Not happy.... so sux...

 

Ahh, thanks!

My other go to is a hot dog with bacon, provolone, avocado, and garlic aioli.

My wife can’t wait to try the place you suggested a few pages back. The Chicago dog is her favorite and she said that one looked awesome and Buena Park is not far.

 

I don’t think it’s suppose to look like that..
Sucks....

 

Hey look it is a transforming WSM...

I might have done a "few" mods to it thanks to @RickS pointing out when certain things go sale. An ATC is handy here when it gets cold enough to freeze the balls off the brass monkey. And a silicone jacket











There is a very active smoking thread on here

 

Ugg not liking that , looks like someone missed the rafter a bit :{ How far down the roof is that section ? Cause chasing that is going to be not fun :{

Cypher

 

Yea it’s fun watching him hold guns to his head anytime I want..

 

You’ll find that you will have just had a huge meal and @Cold Iron will put up some pictures of his food and sure enough you’re absolutely famished.

 

Kinda looks a little like....

 

Damn, that sucks. Sorry.

 

Aren't you supposed to be planning your CONUS Sabbatical tour so you can find out where you want to move to when your done? You are going to do a lottery on which area you go to first right ???:} LOL I am sure you will only need gas money if you choose your path right :}

Cypher