Hello from Ontario Canada

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dee envy

Newbie
Original poster
Apr 3, 2017
17
11
Great White North
Hello all.

I have been lurking on this site for a few months now and I like what I see!

My Father has been smoking meats of all kinds for more than 40 years.  For personal use only.  His recipes were good and he taught me a few tricks on the way.  Personally, I have been smoking for about 20 years or so on and off, and I still consider myself an amature in this hobby.

Just recently I smoke some Sow belly using Pops brine.  What a difference!!  Not to put down my late Fathers recipes, but nothing compares to Pops brine!!  He produced some very tasty bacon, as have I, but nothing like this.

I have a Pork butt and Picnic roast in the brine now and cannot wait for the day when it is smoked.

I have a cheap Crappy Tire smoker with half the LED segments burned out but it still works.

I also have Dad's Stainless homemade smoker that I will be converting into a cold smoker.  An AMNPS is on it's way and will be incorporating that into the design.

Thanks to all who give this information out freely for all to see.  There is a wealth of information here.  :)

Dee Envy
 
Thanks Mike.

Actually it is not a tire smoker.  Here in Canada we call the Canadian Tire store, "Crappy Tire"  LOL

Sorry for the confusion.

Doug
 
Thanks Al.

I am impressed with your recipes.  I am thinking of doing your round pastrami next.

The problem with this site is I have to have a roll of paper towels beside me to catch the drool while reading!
drool.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky