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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...
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...
Salt is salt but the different types of salt are not the same by volume in "saltiness". Kosher salt is a bigger grain and has lots of air pockets in a Tbsp then does a small fine grain salt like pickling. This is important to remember if you're going to follow curing recipes which call for a...
I've been doing a bunch of bacon lately and the outcome has always been great. I want to return something to this awesome site so I decided to post how I do it from a fresh belly to freezing the sliced bacon. Maybe some pics of some awesome BLTs as well! Im going to post how I skin the belly and...
The smoker I have now is terrible to say the least. Thin, leaky and rusty. When I think about it, I'm 2 out of those 3 myself . Anywho I need a real smoker. I really like wood burning so I'd like to find a decent smoker. Something that can put a couple of briskets or butts on without tending to...
I always liked smoking meat but this year really took off for me once I realized how much I love making homemade sausage. I've been doing buckboard bacon, lots of fish, Canadian bacon, kielbasa and soon a Ham. I really enjoy the whole process and the food has been turning out great. I have a...
I saw a bunch of posts on drying and smoking ham at low temps (120). I have a wood burning smoker and I don't think I can keep the temperature that low. I can probably get it around 140 but I haven't tried 120 yet. Also I have NO clue how I would dry a ham at 120 for 8 hours with no smoke. My...
Im not sure where I messed up but the center of my butt (going for buckboard bacon) was not pink but pork like. I pumped some maple syrup into it and was thinking that could that have caused the cure to not penetrate and pink up the meat. I smoked it until it hit 170 so there is no undercooking...