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  1. byounghusband

    Dry Cure question

    All, I am going to start 15 lbs of Pork Belly w/o rind tonight using the Dry cure from alblancher. Just so I am clear, is the first rub/curing session with only Cure and Salt? Or all the ingredients listed in the Cure Calc.? Is there a noticeable difference between 3% and 4% salt? Thanks in...
  2. byounghusband

    Dimensions of Bradley Racks

    I am considering ordering a set of BradleyRracks. I looked on Amazon and they list them as such: Measures 16 by 13 by 15 inches The picture and the measurements DON'T match!! Can someone please tell me the REAL measurements? Thanks!!
  3. byounghusband

    Smoke Fest today -2 - here's the Salmon

    i am a Smokin' Fool today.... Chickens, Salmon and Bacon. I bought a nice Salmon Filet last week after talking with a friend and he mentioned it. Took a couple extra days off this week. I have a Lil Chief Electric Smoker that has been in the family for nearly 40 years. Still works GREAT...
  4. byounghusband

    Smoke Fest today - here's the Chickens

    I'm doing a Smoke Fest today and night.... Chickens, Salmon, and Bacon. Here's the Chickens: I used the Brine recipe out of Jeff's book and brined or approx 18 hours. Sorry no Brine pic. Seasoned them up with Chicken Rub from Rub Co. Good stuff!! Got the UDS up to temp and set them in...
  5. byounghusband

    First Cold Smoke for me w/Q-View

    Well, I got my AMZNPS from Todd last week and finally had time to try it out. I burned it and cleaned it per instructions after cooking some burgers the other night and then washed it. My Wife bought some Cheddar cheese and Mozzarella sticks for the first try. Outside Temp earlier was...
  6. byounghusband

    Jumping into the Bacon Arena - Now with Q-View

    Well, Ordered my A-MAZE-N Pellet smoker on Tuesday and it arrived today!! Todd you ROCK!!!:sausage::sausage: Got 8.5 lbs of Pork belly at the local Butcher (might me a meat-cutter) shop at $2.69/lb. and am waiting for it to thaw. One 5 lb piece and 1 3lb piece. Pink Salt from Butcher-Paclker...
  7. byounghusband

    New Years Piglet Smoke - Q-View

    I recently built a UDS for a friend of mine who does a little local hunting. He brought me a Wild Boar Piglet that weighted approx. 20 lbs. a few weeks ago. What better way to bring in the New Year than to smoke a piglet..... It was TOUGH getting up at 6:30 am to start the UDS But up I got...
  8. byounghusband

    sig test....

    did I pass?
  9. byounghusband

    Party this weekend

    Well, A buddy is having a big bash this weekend and he asked me out help him smoke some pig... We will have a wild boar piglet, 15-20 lbs. that will go on his friends SFB smoker. My first time in a SFB, but we will figure it out. Also on a verticle round smoker will be two chuckies, maybe...
  10. byounghusband

    My First Pastrami - Temp battle!!

    Well, Seeing as St. Patty's day has come and gone, I planned ahead and bought two Corned Beef Briskets. One was for St. Patty's day and the other was turned into Pastrami using Jeff's method on Smoking meat.com I had a Point cut Corned Beef Brisket cut that weighed about 4-1/2 pounds. I soaked...
  11. byounghusband

    Carl's starter

    I tried unsuccessfully to get Carl's starter going a while back, but only a small amount according to one of the sets of direction on his site.. It did NOTHING!!! Not sure why, but it just sat there. Now I tried again with the rest and it it went nuts in the small jar I started it in. I...
  12. byounghusband

    New golf Game

    Kinda fun!! http://www.atom.com/fun_games/tiger_...xrs=eml_121709
  13. byounghusband

    Makin' Bacon - Canadian Bacon that is....

    Well, I started my first Canadian Bacon attempt..... I bought a 6 lb pork loin at Costco and I have a couple friends who gave me a Wild Boar loin each. I cut the domestic Pork loin in half and then split that into a 1lb. and a 2 lb. pieces. The Wild Boar Loins were 2 lbs each and I cut them in...
  14. byounghusband

    My 2nd ECB Smoked Turkey, 1st with SMF Advice

    All right, I gots LOTS of advice from all of you on smoking this year's bird. THANK YOU ALL!!! You da MEN!! I did this one yesterday. I did a Buttermilk brine (thanks Chixojim) this year and and used the Slaughterhouse injection. Also tried the Smoked Gravy idea.... (thanks BBQEngineer) I will...
  15. byounghusband

    Smoked Meat Loaf with Q-View

    Smoked my first meatloaf today. I LIKE it smoked!!!! I added two mods to the ECB. I drilled 14 holes 5/16" onto the fire pan, 7 on each side. And added a small grill inside the firepan to get the coal out of the ashes. These worked GREAT!! Only 2 chimneys of Royal Oak Chunk Charcoal... Gotta...
  16. byounghusband

    Smokin' some Blackfin tuna tomorrow Need a good Brine Recipe

    I went fishing in the Gulf last weekend and cought a bunch of Yellowfin and Blackfin Tuna. This weekend I am cold smoking Some Salmon for a friend in my Lil' Cheif Smoker and figured I would try some Blackfin. My buddy is brining his salmon, so I need to brine the Tuna. My thoughts aer a basic...
  17. byounghusband

    Smoked Sockeye UUUMM SO GOOD!!!

    A buddy rought over about 6 lbs of Sockeye over to smoke. He already brined it and I supplies the Magic Smoke. He cut the pieces in a cross hatch pattern and I liked the way it came out for serving!! Looks good Tastes even BETTER. Smoked in my Lil Cheif with a combo of Alder and Hickory...
  18. byounghusband

    Smokin' weekend

    Well I finally got the ECB fired up this weekend. Did a Deer Ham, a Pork Shoulder and two racks of BB ribs. I also started the day with a batch of ABTs. A buddy brought over about 6 lbs. of Sockeye Salmon. Check the other forum for that. ABTs were filled with Venison Sausage and cheddar cheese...
  19. byounghusband

    Hey there....

    Figured I'd say hi..... I have smoked a few briskets and racks of ribs in the past as well as turkeys at T-Day, but nothing serious..... Having grown up in Washington State, I can smoke a MEAN Salmon. I currently have a Brinkman Bullet Smoker and a Lil'Chief Electric Smoker (for salmon) My...
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