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Recent content by bixter1
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Awesome. I posted the results in my first thread.
http://smokingmeatforums.com/forums/...ad.php?t=20582
The wet cure one barely has any salt or salt taste at all. I like this since I dont need all that salt sometimes...
The Buckboard is always great.
Here is some sliced bacon. I had an awesome shot of the bellies in the smoker but I cant find it.
I always get some bacon chunks from the odd pieces I cant slice. These are awesome for beans, soups or adding to homemade sausage.
I havent done a dry rub for a ham but I follow basically the same steps as Dazna. Dry rubbing takes a longer time and if not done right can lead to spoilage. A ham is much thicker than bacon and things can go wrong. I always feel better with a wet cure and pumping. My 2 cents..
This came out amasing. Very juicy and the ends were nice and barky. I smoked it until it hit 170 and then put it in a 250 degree oven until it hit 200. I loosely put a piece of foil over the top (didnt seal the sides) to protect the meat from any direct heat. I sliced the cap and pulled the...
In continuation from my last thread. My wet cured bacon is all done (6 days), dried and ready to be smoked. I will used DeeJays method since Im using his recipe. I took a little piece off and cooked it to test for saltiness. It's not salty at all so Im good to go. If it was salty I would soak it...
Everything turned out great. I think the best yet. I brined them for about 16 hours in:
1/2 Gal of cold water
1 C of pickling Salt
1 C of Brown Sugar
Pulled them out, dried them and rubbed them down with my favorite rub. Back in the fridge for 8 hours and then smoked them overnight at 220 and...
Follow up:
I went with a stainless bradley digital 6 rack smoker. I had a thin tin can before so I went the complete opposite. I love the conveince of it. It's really cheating though. I load it up with wood (can go 10 hours or so) set the temperature and walk away. I can get a good smoke going...
No Joke! I put 4 pork bellys down for curing as well (see the bacon forum). Im smoking every piece of meat in the house. No wonder the dogs wont come near me!
Putting down 4 butts. I brined them, dry rubbed them and through them in the smoker. I do 2 per tray and set them up like a tipi. I'lll let them smoke at 220 until the morning and if not done (most likely not) I will double wrap in foil and through them in the house oven (250) until the internal...
Im going to give brisket a try. Im going to use sumosmoke's wine marinade, sear it and then let it smoke at 220 for a loooonnng time. Im going to try to not mop it to see what I get. Im going to pull it out when it hits 200 degrees.
Here it is after marinading and ready for searing
It on fire...
Continuing from My Bacon making process QView :
I like to cut a chunk off to match the size of my deli slicer. The other bigger piece I leave as is and cut what I need to cut off before I slice. The little chunk left over is kept for cooking like soups or Dutchs Beans.
First I cut a piece off...