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Bearcarver
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  • 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.
    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
    Hey Bear, how are ya. It's been a long time so I figured I better say howdy :-)
    Bearcarver
    Bearcarver
    And A Big Howdy to You Too, Greg!!
    Still Kicking!

    Bear
    Hey hey bear! I haven’t been here since Christmas and look forward to reading about your smokes. Hoping everything is going well for you!
    Bearcarver
    Bearcarver
    Thank You Earl!! Good to see you!!
    Hey Bear,
    My name is Mark and I live in Downingtown,. Odd request, but I was wonder if your chainsaw carving skills are for hire. We are getting a large oak cut down that has been affected by the oak wilt going around. This large oak has a circumference of about 10 feet at the hip. I was wondering if you would be willing to talk to me on the phone about using your talent in some way. Can we talk tonight?

    Mark
    Bearcarver
    Bearcarver
    I replied to your Personal Conversation Message.

    Bear
    have you missed me my fellow smoker?? been long time, loads of changes and hope to be back as a regular soon. Thats if you still remember me
    Bearcarver
    Bearcarver
    Sure I missed you!
    I emailed you a few times, but got no reply.
    Be great to see you around again!!

    John
    Bear, I was looking at your step by step for a single ham and was wondering if you could go to 225 to get the ham finished slightly quicker?
    Bearcarver
    Bearcarver
    No problem. I often adjust temps slightly to get done nearer to chow time.
    Note: better to be done early than late, and you can always kill the heat, & open the door awhile to make it stop cooking, and leave it in there to hold the meat at that temp.

    Bear
    iamdmphil
    iamdmphil
    Point taken. With my MES 40” I had to put the ham in the #3 spot with #2 rack removed. Hopefully all will turn out well for an early mother’s day feast! May have went slightly larger than your step by step single but it was .99 a pound!
    Bearcarver
    Bearcarver
    Sounds Great---She'll Love It !!
    Hi bearcarver, in a post from 2015, you mentioned a mod for a MES 40 gen 1, a heat transfer plate you had made to even out the heat on that left side. Don't want to cut any holes, and you had said that you mounted it above the burner rod, so I was wondering just how you had done that since there is no space between the rod and chip housing, help! thanks.
    Bearcarver
    Bearcarver
    All I did was lay the right end on the brackets just above the water pan, and the left end on a folded up piece of aluminum or folded Foil bent in an upside down "V".
    Then I could slide that "V" left & right to adjust the height of the left end of the heat deflector.

    Bear
    Hey there I am still having trouble with my bacon. It looks good smells great and taste good but it is tuff when I fry it up.

    Randy,
    Bearcarver
    Bearcarver
    Started a Conversation with Randy on this.

    Bear
    hello I'm new to this site not sure how it works but I'm building a reverse flow bbq and was wondering what the height of grill is above the baffle plate?
    Bearcarver
    Bearcarver
    Send a message to Gary S:
    I just sent you a Private Message (Conversation)
    Private: I am not seeing Jimmy for some time on SMF. Is something wrong? Posted to him a ways back with no answer.

    I hope he is in good health.

    DW
    Bearcarver
    Bearcarver
    I just saw he was on Saturday & on Sunday.

    Bear
    Saw a couple of terms online today and tried to look up awhat they meant. CB i figured was Canadian Bacon. ECB still alludes me. I know somewhere on the site is a list of terms but I can't find it. Searching "terms" or "ECB" found a posts where the term is used (without definition) but no list. I'll bet newbies have the same problem. Could a button "TERMS" might help us with lingo.
    Do u have a ratio on the garlic & onion powder for dried beef. Have been making for years but just used Course grind pepper. It always turns out awesome but thought about adding more
    Bearcarver
    Bearcarver
    Sorry Buzzy, I just sprinkle it on.

    I never measure those 3 things.
    I'd have to say completely covered, but not covered Thick, and usually only on one side---The side that's going to be up, when in the smoker.
    You can see how heavy in some of my Pics.

    This Link---Go to Pic "Ready for Over Night in Fridge:
    Dried Beef (Best Ever)

    Bear
    buzzy
    buzzy
    Ok THANKS. Getting ready to do 30# of venison dried beef. Ur recipe is awesome & appreciated. Been making for year an everybody loves it
    I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit for 4 days rinse and then smoke. What I am having a hard time figuring out is the amount of cure PER POUND. The cure contains: Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%) Sodium Bicarbonate (1% buffering agent) Sodium Nitrite (0.40%). This imparts 200 PPM of nitrite and 547 PPM of sodium erythorbate. Thanks Tony
    Bearcarver
    Bearcarver
    Hi Tony,
    I have to tell you I'm not into the scientific parts of curing. I just use Tender Quick, & I know exactly how to use it.
    I would direct your question to Dave Omak. He's into the science of this stuff, and should be able to help you.
    Tell him "Bear Sent You".

    I would however question their saying to cure something in only 4 days. I doubt if that's even close.

    Bear
    Hi John,

    I'm a new member here, and new to smoking, I have just purchased a MES 40 (Digital electric) and I was told you were the expert on MES. I have a quick question, I was wondering if A) I would be able to just toss pellets in the wood chip trey rather than wood chips, or would that not burn evenly enough to distribute the smoke/heat? Or B) if this attachment would work on my smoker: A-MAZE-N- pellet smoker
    • Like
    Reactions: sdkid
    Bearcarver
    Bearcarver
    Hi Ethos,
    Masterbuilt says not to put Pellets directly in the chip burner.
    Most of us with MES units use the 5 X 8 AMNPS Maze.
    It works Great if you are at a Low Altitude. With the AMNPS you can use Pellets for Hot Smoking and Dust for Cold Smoking.
    If you are at 3,000' or higher it would be better to get an Amazing Tube Smoker.

    Just yell if you have any more questions.

    Bear
    • Like
    Reactions: Ethos
    E
    Ethos
    Thanks for tyre advice, will the 5 x 8 fit int the MES 40? Also, how many pellets do you put in at a time? Would you put them in according to weight or just a handful?
    Bearcarver
    Bearcarver
    Yes, it fits in any MES.
    It depends on which model MES you have as to where is the best place to put the AMNPS.

    The important thing is how high you fill it. I fill mine to about1/4" to 3/8" from the top of the walls.

    Each row gives you about 3 to 3 1/2 hours of light smoke.
    Up to 11 hours per Full AMNPS.

    Bear
    Hi Bear,

    I'm looking for a recipe to smoke a 10# frozen turkey. Didn't see one on you index, so I suppose you don't have one. Anybody else's recipe you might recommend?

    Thanks a lot for your help!
    Hay Bear.....spent a few weeks in Northwest Ireland a little while ago....everywhere we went there was NO corned BEEF....only corned PORK....it was great.....i was wanting to do it for St. Patrick's Day.....any thoughts about corned PORK? I was planning on using the recipe I got here for making corned beef....did a search here for corned pork and found next to nothing......if you could provide some assistance (like loin or butt?), I would be very grateful
    Pete
    Wanting to smoke some wings for my kids that are coming this evening and can't seem to find your step by step. I have some recipes for this just looking to see if I can improve what i'm doing. Thanks in advance.
    Posted pics and your recipe on bacon is even steven stuff. We raved. Next is tq, up the brown sugar and some kind of hot powder. Pondering on it. Next level on bacon
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