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Bearcarver
Last Activity:
Sep 19, 2019 at 5:28 PM
Joined:
Sep 12, 2009
Messages:
33,731
Likes Received:
7,586
Featured Threads:
14
Gender:
Male
Birthday:
Jan 3, 1949 (Age: 70)
Location:
Macungie, PA
Occupation:
Disabled Veteran

Bearcarver

SMF Hall of Fame Pitmaster, Male, 70, from Macungie, PA

Group Lead OTBS Member
Bearcarver was last seen:
Sep 19, 2019 at 5:28 PM
    1. Gwanger
      Gwanger
      Bearcarver I have attempted making bacon from scratch several times and do not get extra smokiness that you refer too. I have followed your instructions to a tee and use an amns sawdust smoker in my electric smokin-tex smoker would smoking for a second day help I even put belly on racks to dry under fan for 2-3 hrs. to form pellicle.?????
      1. Bearcarver
        Bearcarver
        Hmmm, What Species of Dust did you use in your AMNS?
        How many hours was it actually smoking?
        I use Hickory for more smoke flavor.
        You can do it for as many hours as you want.
        I usually smoke it with Hickory for 10 or 11 hours.
        Just don't do anything to make the Smoke too Heavy (Thick).

        Bear
        Aug 1, 2019
    2. gwest77
      gwest77
      Hey Bear, how are you doing man. :-)
    3. basheirt
      basheirt
      I'm looking for bone-in prime rib advice for a 10-person dinner. Should I get a few smaller roasts or try to find one large one? Pretty sure everyone likes medium temp and I'm not sure how a massive roast could all temp out evenly.
      1. Bearcarver
        Bearcarver
        I just answered this on the Forum.

        Bear
        Jul 1, 2019
    4. There it is
      There it is
      Hello bear just posted a thread but i put it in throw down didn't notice that until i posted it so if you could look in there and reply would be very thankful. Guess just being new to posting stuff
      1. Bearcarver
        Bearcarver
        I got it & replied on it.
        Lucked out---I just happened to notice it, by luck.
        There's is a better chance of me seeing it, if you just add a comment to the end of my Step by Step you used, like one of my Double Smoked Hams.

        Bear
        May 31, 2019
    5. DavidJ
      DavidJ
      Hi Bear, made an account just to get your thoughts on this: I just bought a Gen #1 MES 40 for $378, but I'm wondering if I should get the MES 240G instead (~$368) or even wait for the MES 400? I'm not sure, and the Gen1 arrives in 2 days but I'm fine returning it and getting a 240G instead if that's the better option.

      What are your thoughts on the MES 400?
      1. Bearcarver
        Bearcarver
        Hi David,
        I just saw this, because I don't check this page often.
        However I gave you a Full answer in a Message on "Conversations"----That we used to call "Private Messages".

        Bear
        Feb 26, 2019
        DavidJ likes this.
      2. DavidJ
        DavidJ
        Thank you for the reply! And yes, I saw the pm. Sorry I posted here before seeing that you might not check this page frequently so I pm'd you too.

        Thank you again for the quick reply! :)
        Feb 26, 2019
    6. Tomtom2
      Tomtom2
      Hi Bear, I am following your posts. They are great. I am a newbie.I just bought a 12" oval Amazin Smoker tube. I just read that you do not recommend it for cherry sawdust. What smallish smoker tray should I get? Also...what cherry sawdust do you buy? I use the smoken it #1. Any advice would be greatly appreciated.
      1. Bearcarver
        Bearcarver
        Thank You!
        Sorry for taking so long, but I rarely even look at these Profile Posts. I wish they'd get rid of them.
        I replied to you in the PM Conversations.

        Bear
        Jan 15, 2019
    7. bill ace 350
      bill ace 350
      Love your Dried Beef recipe. Cold smoked on Saturday for 12 hours, took it to temp Sunday, sliced Monday, took some and shared it at work today, vacuum sealed tonight. just finished a sandwich with kosher dills.... This was my second batch.
      1. Bearcarver
        Bearcarver
        That's Great !!
        Sorry for taking so long, but I rarely even look at these Profile Posts. I wish they'd get rid of them.
        I replied to you other places.

        Bear
        Jan 15, 2019
    8. Skyrat
      Skyrat
      Hi Bearcarver, Do you know anything about the Masterbuilt MES 400 series
      1. Bearcarver
        Bearcarver
        See the PM (Conversation) I sent you.
        Dec 9, 2018
    9. TomKnollRFV
      TomKnollRFV
      Thank you for your service Bear!
      1. Bearcarver
        Bearcarver
        Thanks Tom--Appreciate that.

        Bear
        Nov 23, 2018
    10. kit s
      kit s
      Bear I believe you posted somewhere you used saw dust wood in an amaz-n tube. Am I remembering correctly?
      kit
      1. Bearcarver
        Bearcarver
        No---Dust can burn Great in the AMNPS, but not in the Tube.
        Dec 2, 2018
    11. roller
      roller
      Hey dude you still alive ????
      1. Bearcarver
        Bearcarver
        LOL---Slightly!!
        Nov 5, 2018
      2. roller
        roller
        Well good!!!!
        Nov 7, 2018
    12. Edward Crook
      Edward Crook
      Newby question about hybred
    13. pignut hickory
      pignut hickory
      Bear ...I am looking for picnic ham recipe...do you have any ?? just bought two for 97 cents per pound...
      1. Bearcarver
        Bearcarver
        I'll send you a PM.
        I never use this Profile Post thing.
        PM s (Conversations) is the way to go.

        Bear
        Oct 28, 2018
    14. pignut hickory
      pignut hickory
      Hey Bear..Been a while....Hope you and family are doing fine..just saying hello..still smoking here..Robert
    15. Winterrider
      Winterrider
      Thanks for the reply, will try again.
    16. Winterrider
      Winterrider
      Bearcarver, I followed your step by step jerky recipe. After rinsing and patting dry slices, I followed very close to times and temps (Slight variance) your had posted. When dried, it seems like I lost all the flavor. The brine should have penetrated the meat after 22 hrs, but did I just end up washing all the flavor off? Kinda confused... Love the ingredients used!
      1. Bearcarver
        Bearcarver
        Sorry it took me so long. I very seldom check the "Profile Comments". If you want me, send me a PM (Start a conversation).

        Anyway---If you don't rinse them off they could be too Salty. Next time give them just a quick rinse & don't wipe them.

        Bear
        Oct 15, 2018
    17. therealjohnm
      therealjohnm
      I'm new here. I clicked a link to your information page with recipes and everything but now I can't get back to it. Could you please post it for me? Many thanks.
      1. TomKnollRFV
        TomKnollRFV
        Sep 21, 2018
      2. Bearcarver
        Sep 21, 2018
      3. Bearcarver
        Oct 2, 2018
    18. dan the mano
      dan the mano
      another question for you have you ever tried smoking halibut before , and if so ... how was it . you see im leaving for a fishing trip this afternoon .

      again thanks dan
      1. Bearcarver
        Bearcarver
        I never tried Halibut, but my recipe & method worked fine for all the other fish I have tried, so I see no reason why it wouldn't work on Halibut.

        Bear
        Aug 10, 2018
    19. dan the mano
      dan the mano
      hello there , you have some great information there , wow . i saw your page on your recipes and you had done them .. but i seemed to have that page . plus im not sure on how to bookmark these pages . if i could could i get i get you to send that to me please .




      i thank you in advance Dan
      1. Bearcarver
        Bearcarver
        One way is---You can just go to the bottom of any one of my posts, and click on the Link. There are almost 30,000 of My posts on this forum.

        Bear
        Aug 10, 2018
    20. grillsmoker
      grillsmoker
      Was hoping to smoke some pork belly and loin using Bear's recipes. If the loin is cured is it necessary to get to 145 degrees. Was hoping to do them together.
      1. Bearcarver
        Bearcarver
        No it doesn't have to be smoked to 145°, but it has to get to 145° sometime before you eat it.
        That can be by Smoking it to 145°, or before you eat it, just like the Belly Bacon, you have to get it to 145°, by either Frying, Broiling, Grilling, or any other way you like.

        Bear
        Jun 17, 2018
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  • About

    Gender:
    Male
    Birthday:
    Jan 3, 1949 (Age: 70)
    Location:
    Macungie, PA
    Occupation:
    Disabled Veteran
    Interests (Hobbies, favorite activities, etc.):
    Chainsaw carving, Smoking Meat & fish
    Eagles, Penn State, & Phillies fan

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