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  1. haywire haywood

    Dry rub for injection?

    Has anyone taken a favorite dry rub and added a liquid to inject it into a boston butt? Thanks, Ian
  2. haywire haywood

    curus Interruptus

    I started a slab curing today (Morton TQ) and realized that I'm going to be out of town for thanksgiving weekend.  Is it permissible to RE-freeze it while I'm gone and then thaw when I get back to resume the cure?  I've always been told that once you thaw meat, you can't re-freeze it. Ian
  3. haywire haywood

    Reducing chip size

    Anyone have a diy way of reducing size of, or grinding smoking chips so that they will burn in an AMNPS?  I just bought one and have a bunch of chips left from my old setup.  It would be nice to be able to use them. thanks, Ian
  4. haywire haywood

    Need an opinion

    This just came out of a the fridge after a week with the Hi-Mountain buckboard bacon cure on it.  It doesn't look evenly colored which I take as not cured completely.  Should I go ahead and smoke it, or cure it longer?
  5. haywire haywood

    "The Flap"

    Every time I go to slice a piece of meat, I get "the flap" at the bottom and I have to rotate the piece being sliced.  Looking at it, I blame the slicing tray being too far from the blade and not supporting the meat, so the bottom edge falls away from the blade rather than being cut.  My...
  6. haywire haywood

    Forming Pellicle in dehydrator?

    I left this last cut of meat in the fridge for 24 hours uncovered and no pellicle formed.  Can I put the next one in my dehydrator for a couple hours to accomplish this?  If so, what temp should I set it to? thanks, Ian
  7. haywire haywood

    Anyone Used an X-9 smoker for bacon?

    It's not belly, but an untrimmed loin.
  8. haywire haywood

    My Marinade for sliced Jerky

    The guys at work love this stuff and says it tastes like Mingua Bros jerky.  1 bottle Mesquite liquid smoke, 1 bottle low sodium soy sauce, 1 bottle "Dale's Seasoning" or the Kroger equivalent "steak seasoning", 2 tablespoons ground red pepper.  Combine everything and cut 1-1 or more with...
  9. haywire haywood

    Someone watch this video and clarify something for me.

    I've got my first batch of bacon in the fridge curing and after doing some reading, am second guessing what I'm doing.  This is my first time out and am following this video.  Is the lack of nitrates going to cut my life short? LOL  Surely they didn't go out and buy Cure #1 from Amazon.com back...
  10. haywire haywood

    My jackleg cold smoker

    Now don't be too rough on me... Haha..   propane turkey fryer, cast iron pot, flexible exhaust pipe from the auto parts store routed to an amazon box (not shown) for a smoking chamber.  My normal modus operandi is to spend money on equipment to try something then selling it a year later at 30...
  11. haywire haywood

    Vac bagging during cure?

    Newb Q:   I read that if you put a piece of meat in a vacuum bag with marinade, it penetrates much better.  Does the same thing occur with cure solutions/rubs?  I'll be curing a 2" thick pork loin with a cure that has the consistency of a thick paste.  I wondered if using a vac bag instead of a...
  12. haywire haywood

    New guy from KY

    New guy from KY here.  I've never smoked before and in fact have been known to burn a pot of water on a grill (no talent there at all).  I'm building a small "outhouse" smoker soon and will be trying my hand at curing and cold smoking some back bacon.  Found this place looking up some general...
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