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  1. speed bump

    knife safety

    A picture is worth a thousand words- but some people need both. I've been farming, butchering and processing for better than 40 years. I made cheese and worked handling and cutting wheels of cheese.I also worked as an ER nurse for 20 years. My son worked in a restaurant as well. In these...
  2. speed bump

    pulled pork 1 (pre Christmas) and 2 (pre blizzard)

    Pre-Christmas was a 3 1/2# boston butt- butchered and frozen in November. We smoked it  on 12/23, using a potent mix of store-bought rubs. My son was in charge of the prep and rub process. I'd followed Bearcarver's EXCELLENT notes for temps and times on the pork. starting at 220* for 5 hours...
  3. speed bump

    smoking hams from hog #4

       Hi all! It's 31* and sleeting up here in Maine. I joined a bit ago to thank you all for the wealth of info here on the forums.     I've been working my way .through 8 hogs as they grow- 1st 2 were  just over 100#- maybe up to 150# now.    On the 1st set FQ Hams (as cut) were 2-3# after...
  4. speed bump

    Hi and thank you already!

    So hi- I've been lurking about on the edges reading posts since I went down to Cabela's and bought an MES 40 in November. I'd previously had a lil chief smoker for years and always smoked peppers (and sometimes cheese) in that, but the most recent project required something- larger.    My son...
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