Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Im looking to see if its posssible to smoked salmon for a multi day backcountry trip, no ice chest or way to keep cool. Is it possible to smoke salmon and vac seal for this type of use?
I have read all these posts, and I am going to attempt to smoke mt first brisket. Going to look for a 10-12lbs one, figure the worst that can happen is that it will suck. But very good write up Gary.
Hey guys question about cure #1. I usally use Hi mountain mixes for my jerky and now I have been making my own recipes. Question is how much cure #1 per lbs of muscle meat in grams to add to my dry recipe? I do a 3-4 hour cold smoke of my jerky than finish in the dehydrator so I want to get this...
I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long...
What was you total cook time for those half chickens? They look super tasty. I am planning on smoking some half chicken later this week and have never smoked chicken before. How can you help them stay moist?
Well here it is 6 hours total first smoke ever, 150 for 4 than 160 for 1 than 170 for 1 hour. I may of overcook or smoked it, I made sure the internal was over 160, is that correct?
wasover 16