Does the sugar keep the bacon stuck on the crackers when it caramelizes? Like if I made a bunch of these to take with me to a party, would I need to reassemble them upon arrival?
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Here is what I had for notes.
Boneless 14lbs Costco shoulder
Cut in half so it was 2" thick
7.06lbs
.353 ounces pink salt
9.5 tablespoons brown sugar
3.5 tablespoons kosher salt
Shot in a little maple syrup
2 2 gallon ziploc.
Rotate daily for 10 days
Day Before
Rinse and then pat dry
Put in fridge overnight with grates so it gets air. Forms pellicle
Add Black Pepper
225 degrees
Put it on the jerky racks for airflow
Cook to 155 degrees IT max
After cooldown, wrap meat in plastic wrap and let sit in fridge overnight.
Stick in freezer for 1/2 hour before slicing
Stuck it in at 9:30am and pulled at 12:15pm. At around 10:30, I added some wood and the temps got a little out of hand as you can tell. I would have been smart ot just let it ride, it was doing fine.
When I cook the bacon, I usually use the martha stewart oven method. 400 degrees for 18 minutes works pretty good.
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I've tried homemade bacon 4 time using pork belly and 4 different recipes when it comes to brine. They all tased good but when I fried them the edges would always burn before middle of strip was cooked. Anyone else ever have this issue?
Not sure what is a lot but yes there is sugar/brown sugar in all of them. I rinsed them off but was careful not to remove pellicle.
How long did you brine? I’ve always wash the belly after pulling it from the brine. I’ve brined for two weeks. If doing maple bacon I always add water just to get sugar level down. Maybe not getting enough smoke on it?
I should’ve noted this steak is for 2 adults and 2 children between 6 & 10.
Talk to me about ribs. Don’t really care about competition stiffness. The family likes melty, tender and fall off the bone. The more tender the better.
I have them sitting in the fridge overnight with some mustard and rub. Do the 3-2-1?
I have them sitting in the fridge overnight with some mustard and rub. Do the 3-2-1?
No matter what kind internal temp must be 200. I will smoke at around 180-190 temp the first more to get more smoke. Then flip them over and turn the heat to around 240 for a couple hours. I will sauce them and check temp. I will usually spritz with AJ or ACV throughout the first four hours.
Think about wrapping them after the first couple of hours. I will add some brown sugar and butter bone side up for a.two hours. This works well but they can tend to fall apart somewhat.
Think about wrapping them after the first couple of hours. I will add some brown sugar and butter bone side up for a.two hours. This works well but they can tend to fall apart somewhat.
IMO you shouldn’t go as hot as I do w STL style. I suggest 250ish and still do phase 1 to at least 160. The fall off the bone that your family likes will come from the wrapped steaming phase and getting to at least 205.
209 will literally be fall off the bone from my experience.
Good luck and enjoy the cooking process!!!
I used to use the 3-2-1 but they were getting way too over done for me. I put them on for 2 hours at a low smoke setting and then turn it up to 250-275 and let them roll 2 more hours. After 4 hours I wrap them for one hour and then take them out of the foil and cook for one more hour. I sauce at the 30 minute mark. I also mop with an apple cider vinegar and apple juice mix every hour. These have been my best ribs. They aren’t completely fall off the bone done but they aren’t tough at all.