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Recent content by papa chubby
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I have a couple of 4 lb. chuck roasts that I was going to smoke for Christmas but, due to unforeseen circumstances, I won't have the time.
Plan B is to cold smoke the roasts (local temp will be below freezing the whole time) tonight and then throw them in a crock pot (I know, blasphemy) first...
I've done tons of regular jerky and just ordered a gun for making jerky out of ground meat that should be here soon. I've been reading posts about ground jerky and have a couple of questions:
My typical recipe has about 5 oz of liquid ingredients per pound of pre-dried meat. Probably overkill...
http://taglicious.blogspot.com/2014/05/crispy-pork-floss.html
Ran across something called pork floss on a website - sounds intriguing. It's typically an asian dish but I don't see why the ingredients couldn't be altered to make it more Q-like.
Can be dried in a wok or, more easily, in a bread...
I made hot sauce out of about 3/4 of them and have the rest in the dehydrator for grinding into powder.
ETA: I cut 'em in half to get more smoke on 'em.
With all the kludgers on this board, surely there's some industrious souls out there home-making something like this as a smoking accouterment. Looks handy. Whaddya got?
A buddy of mine told me he had some and brought them to work. I was intending on cold smoking them and then dehydrating them but here's what I was given (at least 50 just like this - skin getting soft and dry veiny looking). Can they be saved? Could I blanch the skin off? Advice needed!!