The Dysfunctional-Palooza Obnoxious Masshole BS Thread

[Melana]

I haven't gone electric yet. yet.

 

[bluemoose]

Electric is great, but it takes some tricks to get good smoke at real low temps. A cold smoke box is a great idea for a wood burning smoker.

 

[paulthenurse]

I did something like that a few years ago where I made a cardboard box and tube coming out of the top. I smoked salmon but it was still too hot a scooped the salmon. Should try it again sometime.

 

[bob1852]

The A-MAZ-EN pellet smoker is a great product for cold smoking.

Haven't done bacon yet; but my freezer is full of a metric ass-tonne of Canadian bacon and pastrami.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

 

[Melana]

I'm with you AZ IPA... i've got one of those!

 

[Cape Brewing]

That was helpful. Thanks Jay.


I think my electric starts at 125*F. and not sure if I even get smoke at that low temp. Doesn't it need to be higher in order to get the wood chips to smoke?

Mine starts at 100 and no, it'll smoke at 115ish. Not a ton but it works for the bacons I do

 

[paulthenurse]

So the length of hose and the ambient outside temp regulates the temp in the smoke box, right? (Using Melana's method) do you just use a cardboard box or something more elaborate?

 

[bluemoose]

So the length of hose and the ambient outside temp regulates the temp in the smoke box, right? (Using Melana's method) do you just use a cardboard box or something more elaborate?

Correct. A garbage can works pretty well. Just might want to use a new one. Grab a couple round grates to go inside.

 

[paulthenurse]

What do you do about the skin? I've left it on but in not crazy about the strip of hard crunchy skin when it's cooked. I tried skinning the belly but that didn't go so well

 

[bluemoose]

What do you do about the skin? I've left it on but in not crazy about the strip of hard crunchy skin when it's cooked. I tried skinning the belly but that didn't go so well

Take the skin off and make pork rinds. Just skin it as you would a deer or cow. Light short strokes with a real sharp knife.

 

[bob1852]

Take the skin off and make pork rinds. Just skin it as you would a deer or cow. Light short strokes with a real sharp knife.

PTN only knows how to skin lobsters.

 

[bluemoose]

Check this guy out.

Www.amazingribs.com

 

[Cape Brewing]

I think the biggest trick is definitey briging the internal temp up at the very end. I have made bacon a bunch of times and the times I skipped this step... The bacon comes out very yough and rubbery no matter how i cook it afterwards. When I snoke it for a long period of time and then bring the temp up at the end, its dramatically better.

 

[bluemoose]

I think the biggest trick is definitey briging the internal temp up at the very end. I have made bacon a bunch of times and the times I skipped this step... The bacon comes out very yough and rubbery no matter how i cook it afterwards. When I snoke it for a long period of time and then bring the temp up at the end, its dramatically better.

Does that shorten the amount of time it will keep?

 

[Cape Brewing]

Take the skin off and make pork rinds. Just skin it as you would a deer or cow. Light short strokes with a real sharp knife.

If you bring the internal temp up like I was mentioning, you won't need a knife. You can simply grab one corner with you fingers and it'll easily peel off in one big piece.

I always leave the skin on during curing and smoking and then just simply peel it right off when it comes out of the smoker. Easy peasy

 

[Cape Brewing]

Does that shorten the amount of time it will keep?

I've never had it be a problem.

I have kept my finished bacon in the fridge for a while no problem but what I usually do is slice it all up, drop in three slices to a single "snack size" ziploc and then freeze it all.

When I wanna cook it, take a bag out, 30 seconds in the microwave and its ready for the pan and bacon press. (If anyone doesn't use a bacon press you're a total amatuer and should be banished from this thread for evermore)

 

[bob1852]

I think the biggest trick is definitey briging the internal temp up at the very end. I have made bacon a bunch of times and the times I skipped this step... The bacon comes out very yough and rubbery no matter how i cook it afterwards. When I snoke it for a long period of time and then bring the temp up at the end, its dramatically better.

Whenever I snoke stuff it comes out yough, too.

 

[Cape Brewing]

Oh... Maybe next time you snoke stuff you should pucker up and suck my butthole.

 

[Cape Brewing]

Just a suggestion

 

[paulthenurse]

PTN only knows how to skin lobsters.

Its not a bad skill set to have.

 

[Melana]

Yup, he's a lobster hoarder....

 

[day_trippr]

Hats and Tee-Shirts Night at Fenway, and it looks like the champagne showers are about to start. Good outing for Lester, Farrell has his hands full to come up with a playoff rotation.

On to the playoffs!

Cheers!

 

[paulthenurse]

Yippee kiyayyyy

 

[yeager1977]

Mine starts at 100 and no, it'll smoke at 115ish. Not a ton but it works for the bacons I do

Where do you get your pork bellies?

 

[Thunder_Chicken]

Where do you get your pork bellies?

'From pigs' would be my wild-assed guess.

 

[yeager1977]

'from pigs' would be my wild-assed guess.

stfu

 

[paulthenurse]

Settle down there, Beef Stick.

You can get them at Armandos in Pawtucket. Get off 95S at exit 27 like you're going to the EAC only go right off the exit instead of left and crossing the highway. Armandos is down two or three blocks. It's a red warehouse looking building.

 

[Melana]

Settle down there, Beef Stick.

You can get them at Armandos in Pawtucket. Get off 95S at exit 27 like you're going to the EAC only go right off the exit instead of left and crossing the highway. Armandos is down two or three blocks. It's a red warehouse looking building.

Armando's is a cool place

 

[Cape Brewing]

Puritan wholesalers in Haymarket has em too.

 

[Melana]

That might be true.... But Armando's is less than 10 minutes from my house!