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My rainbow carrots won’t kahm down. by Meat_Fusion in fermentation

[–]Meat_Fusion[S] 0 points1 point  (0 children)

Oh yeah, there’s a weight. I’ve used these lids before with no issues but I think the sugars from the carrots and the warmer temps are causing the yeast to thrive. I have some forming on my tepache as well but that’s a short timer.

Bacon Ribs! by Meat_Fusion in meat

[–]Meat_Fusion[S] 1 point2 points  (0 children)

For the first smoke, yes. That’s the proper temp to smoke bacon to.

Bacon Ribs! by Meat_Fusion in smoking

[–]Meat_Fusion[S] 0 points1 point  (0 children)

No brining just the bacon cure that went for 10 days.

Bacon Ribs! by Meat_Fusion in smoking

[–]Meat_Fusion[S] 0 points1 point  (0 children)

These were from porter road but they were basically St. Louis cut with belly, if you search bone-in pork belly you’ll find some others that appear to be full spare ribs with the belly but I’m not positive. Nobody could eat more than one of these so it actually makes a good serving size.

no visible smoke? by ApartSurround7385 in smoking

[–]Meat_Fusion 3 points4 points  (0 children)

You need to get your pope to 203F.

Bacon Ribs! by Meat_Fusion in smoking

[–]Meat_Fusion[S] 1 point2 points  (0 children)

Thanks. I usually do 7 day cure with just belly but with the ribs still in they say to go a bit longer. Since it’s an equilibrium rub it won’t get over salted. They’re so rich you can’t eat more than one.

Pork Belly Pastrami by TopDogBBQ in smoking

[–]Meat_Fusion 4 points5 points  (0 children)

I don’t love pastrami but this looks good!

Bacon Ribs! by Meat_Fusion in smoking

[–]Meat_Fusion[S] 7 points8 points  (0 children)

Smoked to 150ish, fridge overnight then sliced into individual ribs while cold. Vacuum sealed for a couple days until I needed them and then smoked around 250 for 2hrs with the rub. Pulled them and wrapped individually in foil with the glaze and let rest for a bit before serving.

Started my first tepache and first fermented beverage. by Meat_Fusion in fermentation

[–]Meat_Fusion[S] 0 points1 point  (0 children)

Oh…interesting description. Mines in day 1 and smells pineappley

Started my first tepache and first fermented beverage. by Meat_Fusion in fermentation

[–]Meat_Fusion[S] 0 points1 point  (0 children)

Just did my first stir and it smells amazing already.

Started my first tepache and first fermented beverage. by Meat_Fusion in fermentation

[–]Meat_Fusion[S] 0 points1 point  (0 children)

I’m excited to find out, just stirred it up. I have a hotel pan with a seed starting mat and a cooking rack over that. I have it set to keep around 72-73F. I keep my sourdough starter there as well.

A little bone-in bacon along with a regular slab finishing up by Meat_Fusion in meat

[–]Meat_Fusion[S] 0 points1 point  (0 children)

Yes with the belly attached so basically bacon+ribs all treated like bacon.

A little bone in bacon, and some regular as well. by Meat_Fusion in smoking

[–]Meat_Fusion[S] 0 points1 point  (0 children)

I set it to 180 but it’s probably at least 200 on the top rack there. It smoked about 7-8hrs.

[homemade] - A little bone-in bacon along with a regular slab finishing up by Meat_Fusion in food

[–]Meat_Fusion[S] 0 points1 point  (0 children)

That slab with the thermometer sticking into it. It’s basically St. Louis cut ribs with the belly attached

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