/ck/ - Food & Cooking

>>10970497
It's a masterbuilt electric smoker. I have one myself. Pretty solid, but sucks amps like crazy. You need a strong electrical outlet to power it, but I have had good luck with them.

>>8785448

For a dry rub, definitely letting sit overnight will infuse a bit more of the flavor in the upper layer of the meat rather than just plopping it on before smoking. That said, it really won't penetrate all that far since rubs, by their definition are mostly spices versus salts so they won't pull out all that much liquid to start forming the cure.

The mustard trick is handy if if you've got irregular shaped cuts of meat that are going to be free hanging or just won't hold on to a dry rub very well due to their angle. The mustard basically forms a cheap pellicle for the herbs and smoke to adhere to, while also adding a bit of flavor too.

Wet mopping is mainly only important for the larger cuts of meat if you're going to be smoking them without using the foil crutch technique or finishing it in an oven.

I freely admit, I don't wet mop because due to my small balcony and small electric smoker at my condo, typically what i'll do is smoke my thing for anywhere from 3-8 hours depending on the size of stuff that I'm smoking, then extract it from the smoker and finish it in my oven by braising it at around 200 degress for another 3-4 hours in a sealed dish.

Bacon on the other hand just goes with a straight smoke. I'll smoke pork belly after its been cured for 7 days for about 4-5 hours and then at that point it's ready to slice and fry up as needed.

Canadian Bacon (Pork Loin) is wet-cured for 3 days, then smoked for about 4-6 hours depending on the size of the loin. Pulled Pork/Brisket I do for about 4-5 hours then finish with my oven braise for another 3-4 depending on how tender I want it. Hope this helps!

>>8530794
Nice stuff fellow charcuteriebro. I've been mostly curing pork belly recently for the holidays as christmas gifts myself. Ending up curing, smoking and parceling out 30lbs of pork belly to make christmas bacon for friends.

>>8499489
I'm pretty handy with Charcuterie myself.

>>8413655
Not as much as I used to, but I still love curing and smoking meat at least. Definitely produces satisfying results for me and my friends.

>>8191003
Nice brisket amigo. Here's some Bacon I did a while back myself.