Whatchya smokin

[Cooperman]

Wow! Nice job! Can yu post yur recipe?

Boar, it’s a recipe from Meatheads AmazingRibs.com
https://amazingribs.com/best-maple-bacon-recipe/
The recipe you use depends on the amount of liquid you use and the pounds and thickness of the bellies. I get my bellies from Costco, they are usually around 10 lbs, so I cut them in half and brine them separately.

[Cooperman]

Beautiful Coop.  Do you have a slicer or use a knife?

LPS, I have a meat slicer, just a cheap one, but it works. I usually try and do half thick cut and half thin.

[Bobberineyes]

I tried a wet brine once but the bacon curled up pretty bad while frying, the dry didn't.  You see that while using this recipe  coop?  Looks outstanding!!

[Cooperman]

I tried a wet brine once but the bacon curled up pretty bad while frying, the dry didn't.  You see that while using this recipe  coop?  Looks outstanding!!

I have always wet brined my pork bellies, but I’ve never noticed an excessive amount of curling. No more than store bought. Usually when I wet brine, the whole belly is completely submerged in liquid in a plastic meat bin. This recipe the only liquid was 1-1/4 cup of water, and 1/2 cup of maple syrup per 5 lb. slab in a ziploc bag, on a cookie sheet, turning twice a day. If you look at the recipe there is a box that says “slices”. If you adjust that number, you will see the pounds of meat and additional ingredients change. I had to change the slices to 125 to get 5 lb.
down at the bottom of this page is a brine calculator for getting the right amount of cure and the number of day to brine. I used 150ppm cure for 3 days.
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/#calculator

[Leech~~]

Hot wings in the smoker for the Viks game!

Win or lose I'm eaten good! 😋

[glenn57]

what you do to make them "hot". by the way there not healthy!!!!!!!!

[Leech~~]

what you do to make them "hot". by the way there not healthy!!!!!!!!

Why aren't they healthy? Their not deep fried and most of the fat cooks out of them, see drip pan! 

I use a mix of low salt blackening rubs and a few dashes of cayenne pepper powder. 

[glenn57]

what you do to make them "hot". by the way there not healthy!!!!!!!!

Why aren't they healthy? Their not deep fried and most of the fat cooks out of them, see drip pan! 

I use a mix of low salt blackening rubs and a few dashes of cayenne pepper powder. 

there healthy for me.......not you!!!!!!!!!!!!

[KEN W]

Sausage time.....10 lbs Venison/Beef Summer Sausage

15 Lbs Venison/Pork Polish Sausage.

Good stuff.

[glenn57]

looking good Ken!!!!!!!!!!

[Leech~~]

Since I'm done sitting in a tree this year.    Two Turkeys going in the smoker on Sat!    

[LPS]

That sounds fun Leech.  I've never done that but sounds great.

[glenn57]

Since I'm done sitting in a tree this year.    Two Turkeys going in the smoker on Sat!   

:happy1:I'LL BRING THE BEER!!!!!!!!!

[Gunner55]

  He drink GOOD beer!! 

[mike89]

That sounds fun Leech.  I've never done that but sounds great.

they are great that way!!!   

[glenn57]

He drink GOOD beer!! 

he smokes 2 turkeys........i'll even buy his brand!!!!!!!

[Leech~~]

That sounds fun Leech.  I've never done that but sounds great.

I've done a few smoked and they turn out pretty darn good! 
I usually spatchcock or split them. They get done faster and the smoke hits all areas then doing a whole bird.
Dry rub and smoke. Usually smaller birds around 12lbs. It would be hard to fit a split 20+ lbs bird on the racks.

[glenn57]

So Leech, what time do I need to be there by??🤭

[Leech~~]

So Leech, what time do I need to be there by??🤭

3-4hrs! 😋
Click-it

[glenn57]

  man looks good already. How big are those?? I have about a 10-11 lber I may experiment with.

Any tricks to a marinade or rub??

[mike89]

need some smell a vision!!!  lookin good!!   

[Leech~~]

man looks good already. How big are those?? I have about a 10-11 lber I may experiment with.

Any tricks to a marinade or rub??

Their 11-12lbs.
I use a mix of Wee willy #2 rub, little chili powder, and blacking rub. All low salt as it can get pretty salty. I also put chicken broth in the water container to keep it moist.👍

[Leech~~]

Finally, Yuum! 😋
Click-it

[glenn57]

  awe.... There's a half missing??

[Leech~~]

awe.... There's a half missing??

Yep hauled one before I took the shoot.

[Cooperman]

man looks good already. How big are those?? I have about a 10-11 lber I may experiment with.

Any tricks to a marinade or rub??

Glenn, forget about smoking a turkey, this is perfect for you.
https://www.kare11.com/article/news/local/kare11-saturday/easy-turkey-sous-vide/89-4f5804d7-ee8a-483c-a64f-5b157ff1b335

[mike89]

man looks good already. How big are those?? I have about a 10-11 lber I may experiment with.

Any tricks to a marinade or rub??

Glenn, forget about smoking a turkey, this is perfect for you.
https://www.kare11.com/article/news/local/kare11-saturday/easy-turkey-sous-vide/89-4f5804d7-ee8a-483c-a64f-5b157ff1b335

now that's funny!!!  Glenn and sous vide!!!   

[glenn57]

 

[Bobberineyes]

Might as well Glenn, isn't your smoker of 4 years still in the box?     

[glenn57]

Might as well Glenn, isn't your smoker of 4 years still in the box?     

no, i've smoked 2 batches of fish with it recently!!!!!!!! you seem to forget da pictures!!!!!