From Canada

[canadianwild]

Hello All,

I'm from Alberta, Canada.
I do most of my own butchering and processing.
I know my way aroung wild meat and pork, but just learning with cheese, poultry and fish.
Hoping to learn a thing or too, and offer some adiviec if I can.

My favourite to make is Peppered Bacon, or Apple Butter Rum Country Pork Ribs. Mmmmmmm.

 

[gene111]

you have come to the right place!! Welcome to smf!

 

[denver dave]

Welcome. I would sure like to see some Qview on those Apple Butter Country ribs. Got a receipt your willing to post??

 

[triplebq]

Welcome to SMF home of the Qview , FATTY & 5 Day eCourse ... lots of great info and opinions .

 

[canadianwild]

Sure, I'll type it up and post later on.

 

[treegje]

Welcome to the SMF,We are glad to have you onboard

 

[mballi3011]

First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
GO GATORS
Welcome To Your New Addiction

 

[schmoke]

Welcome to SMF. You will enjoy yourself here. Plenty of good people who love to share.

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[fire it up]

Welcome CW!
Apple butter rum ribs sounds great! Can't wait to check the recipe out...haven't even seen it and already it is going on the list of things to smoke

 

[canadianwild]

Apple Smoked Rum Pork Ribs
In a large marinader add wet brine ingredients, then mix in dry ingredients.
Tip - add hot water and honey first, and dissolve honey before adding anything else.

Honey Rum Brine
1 litre Apple Juice 1/2 cup liquid honey
1 jar rum flavour 5 cups boiling water
1/4 tsp Allspice 1/2 cup brown sugar
1/4 tsp baking soda 2 Tbs Morten's Tender Quick (Cure)
5 lbs of pork ribs (2-3 packs)
Add pork ribs to brine about 48 hours before you want to smoke them.
Put in Smoker at 160 deg F, for 2-3 hours, using Apple wood chips.



http://i983.photobucket.com/albums/a...r/IMG_4369.jpg

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview.

 

[the dude abides]

to the best place on the web dedicated to smoking meat. Hope you like it here. Learn lots, then help others. That's what we're all about here.

 

[warthog]

Welcome to the SMF. Enjoy your stay!

 

[richoso1]

Welcome to the SMF. Anyone who makes peppercorn bacon is a friend of the SMF.

 

[seenred]

Hello and welcome aboard! Glad you joined us.

 

[chef jeff tx]

Howdy & welcome to the SMF!!

Would love to hear more about the Apple Butter Rum Q!! Is rum flavor rum extract?

 

[canadianwild]

Yes Run flavour is Rum Extract. It comes in a small bottle, about 1 ounze or so.
I add the whole bottle. You could use actual rum if you wanted to.

I use country style ribs, so there is more meat to soak in the flavour.
If you buy ribs from the store to use, or if you are butchering yourself.
Make sure that the thin layer of plastic like skin is removed, or it will be difficult to chew on.
I will start a new thread with pics and links to a butchering tip

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse[/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
[font=&quot]http://www.smokingmeatforums.com/for...t=72852&page=2[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=86620[/font]

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
[font=&quot]http://prochefblog.com/public_pics/f...09foodcode.pdf[/font]

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=82034[/font]