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For various reasons I may have to leave my bacon curing for about 10-11 days. Will that harm it?

Hi, For reasons not worth explaining I might have to leave a pork belly curing in it's wet salt sludge for an unusually long time, like two weeks. Will this ruin everything? OTOH, how short a time can I cure it for? Cheers, Michael

Beach Hill Smokehouse 172 Main St, at Gerrard Toronto, Ontario https://www.beachhillsmokehouse.com/ This place opened in January, and it run by two retired football players. It is pure Texan, and we ate there tonight for the first time. It had received a full write up in the Toronto Globe and...

There's a new Q joint in Toronto that's been getting a lot of ink,and rightly so. It's called Adamson's BBQ, and it's on Wicksteed east of Laird. It's pure Texas style - no sauce at all, and it's really some of the best Q I've ever eaten. They make brisket, ribs, sausages and turkey, and they're...

Hi, We are moving and i will not be able to Q for some time. We also need to get rid of everything we can. I have two things that might be of interest to the list. One is a manual mdeat slicer, perfect for bacon and pastrami, and whatever else. It is definitely old, definitely wqorks, and i...

Hi, Sorry for the absence (see here for my sad story: http://tvwbb.com/showthread.php?48178-Think-it-s-been-too-long) I'm smoking four butts today, and they are going to be served Jan 30. This earliness is because I am off to México for 6 weeks and won't be around for my granddaughter's annual...

Hi, folks. Some of you may remember Canada Mike as I used to be relatively active. But.... Last season I ended up teaching summer school and living in deadline hell, so I didn't Q even once! How long? Here's how long: I just went to put up four huge butts for my granddaughter's Science Fair, an...

Short but to the point this Urbanspoon blog post summarizes a lot of styles. http://www.urbanspoon.com/blog/2013/06/americas-bbq-battle-an-eaters-guide/?utm_source=Sailthru&utm_medium=email&utm_term=urbanspoon_production_newsletter&utm_campaign=July%20Newsletter

I'm really proud of my butts - they're my best thing. Made four for my granddaughter's school and they weren't my best. Somehow I got the temp wrong and took them off the heat to early. Had to oven them the next day. Not as good. So, are there ways you can get a too high temp by poking in the...

Never fails. :( Every smoke day I'm out of town far away from my smoker. Bleah. :mad:

So on Wednesday I was smoking for my annual granddaughter science fair do. I'm now a fixture and expected. They talk lynch mobs if I don't turn up.:D So I decided to do a high heat, and put four butts on at about 10:30 am. It rose to about 300, but with everything open didn't want to go higher...

Wasn't Thanksgiving last month? :confused:

I got an iGrill from my wife for my birthday. I really wanted one and she syrprosed me. OK, maybe it was the email saying I wanted one and giving a link to the website - can't be sure. BUT, it just doesn't work. I mean by that it doesn't have anything like the advertized range. I live in a...

Hi, I love to make bacon, and i'm wondering about increasing my output, especially since my friends keep begging me for more. Has anyone tried using a rib rack to get more bacon on the smoker? Right now I can do four belly slabs and my 18" is full, as you can see from this pic. Any thoughts?

Had a bunch of family over this Saturday, so I smoked two butts and two racks of BBs. All high heat. Went exceptionally smooth, and my wife stated that she can't tell any diff between a 16 hour butt and a 6 hour butt. All was delicious though i thought the ribs were a bit too crispy - but I was...

So on a food show I saw that these Y style veggie peelers work really well. Next time I passed a kitchen store I picked one up - basic thing cost $6. A dew days later I came into the kitchen and my wife was peeling a mess of taters using the old blade style, so I asked why not the new one. She...

I get the CHOW newsletter, and they had a link to an interesting pastrami technique in their last issue. They use oven smoking, but I'll ignore that. It's the remainder, the handling of the meat, the timing and so on that sounds like a good process. Please understand. I have not tried this...

Just put up a new batch of bacon , about 11 lbs in 4 slabs. Real nice meaty looking stuff. I use Ruhlman, plus a sprinkle of maple sugar, fresh crushed garlic cloves and crushed pepper.

I'm hoping for some high powered input here. So I did four butts today, 32 lbs, and they basically came out great. But one of them, when i was tearing it, seemed tough. After they rest, I tear them apart and then wait before I pull them. Tonight the US State of the Union came on, so I watched...

So, tomorrow I'm doing 4 butts = 3d lbs, for my granddaughter's Science Fair. Forecast is for winds all day 30-50 klicks. Should be fun. My smoker is pretty protected on 3 sides, so we'll see how it gos.