Recent content by blackpaw4
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I want to "Flat iron" a turkey
Hi all! It's getting SLIGHTLY warmer here on the East Coast, and I'm planning on Turkey for Easter...because that's what I have in the freezer. What I'd like to do is cut it, and flatten it, and then cook it in the smoker. Any thoughts? Should I brine it before I cut it? How do I keep it... -
Thai Jerky
Hi, sorry about lack of details, guess those should be in my signature? It's a MasterBuilt Pro, Vertical. I use propane for hot smoking. Thanks Hi, sorry about lack of details, guess those should be in my signature? It's a MasterBuilt Pro, Vertical. I use propane for hot smoking. ...- blackpaw4
- Post #70
- Forum: Making Jerky
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Thai Jerky
Hi, Newb again. I have an AMazin basket (15 hours of smoke) for the cold smoke, and a smoker that seems to have a low temp of 200F. I have one recipe that tells me to cold smoke for 2 hours, and then let it sit at 80F for 24 hours, and another that says to put it in the oven with the oven open...- blackpaw4
- Post #66
- Forum: Making Jerky
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Thai Jerky
How much cure did you add for 1 lb of meat please? I'm a newb.- blackpaw4
- Post #53
- Forum: Making Jerky
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Ms NH Smoker Joining ya'll!
Hello, I have finally found something that will enable me to cold smoke, and I'm smoking my first brats today! Nervous! I have a charcoal/propane smoker by MasterBuilt Pro, and an A-Maze-N-smoker basket that I'm adding apple and hickory pellets to. I live in NH and we grill and smoke year... -
A-Maze-N-smoker
I just got my A-Maze-N-smoker basket, and it's enabled me to finally cold smoke! WHOOT!- blackpaw4
- Post #7
- Forum: General Discussion
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smoking brats
Hi, I just joined from NH. My recipe for Brats calls for adding pink salt, then cold smoking for 2 hours. Then the instructions say to "Continue cooking as above", which are the instructions for unsmoked sausage. The directions read: 5) Poach the sausages in simmer water until they reach an...
