Recent content by bobjr21w

Thanks cid. I'm excited about my first ham. Did you do any specific with temps? I'm no used to large chunks of meat.

Goodness that looks awesome. I'm planning on doing my first ham smoke for Xmas. How did it taste? Would you adjust anything? What cut did you get for the ham?

Since you thought it was to salty would you reduce the TQ to 4T? I will be making my first SS this year and I'd like to add this recipe to the selection.

​Thanks this makes more sense now.  It never crossed my mind to smoke at that Temp.  Then again I've never done poultry.  

Thanks I figured the brine would be the same as most anything else.  I am concerned about the skin on the whole bird. I had that problem with some pheasant legs I did last fall.  Is it the dryness or is the smoke temp that causes it to leather like that? 

I plan on Smoking a full Wild Turkey and a few full breasts and legs in a few weeks.  I expect to use it for lunch meat and just snacking on hunting and fishing adventures. If anyone has and Brines, Cures or Recipes they would like to share I would appreciate it.  Also any tips or tricks would...

I started doing ribs and fish.  Now I want to try things just to try them. I'll have my first bacon finished this weekend.  Just ask and you will receive.

Awesome.  Thank you.

Thanks SmokinAl. They trurned out great. The did over cook the beef a little but lets face it were in it for the pork anyhow.  All ready for the smoker Pulled out after 3 hrs about 175 degrees They went so fast I barely had time to take a picure. 

I know this isn't the same as what was posted in the recipe. I want to make sure it will work.  Your expertise is appreciated. want to make sure it will work

Nice so am I. Two racks of pork and some beef headed t

I just purchased a Weston Pro 1100. It is a sweat machine. We sealed about 75' this last weekend with not issues. mostly all sausage, sticks, and brawts. 

My previous gardens have been small raised planters.  I just moved into a new place and I now have a garden that will be roughly 20'x40'.  I'm trying to design it to maximize the space, best place for plant growth, and easy of access. It is completely fenced in.  Does anyone know of any forms or...

What kind of casing did you use?  I was also smoking sausage the same weekend you were excepet I'm from the awesome state of ND

Thanks Joe,  I never knew about "the bend".  I'll have to check to see if my vertical smoker will hold a full rack of ribs.  Usually I have to cut them in half or thirds depending on how many I am doing at one time.  Do you guys use rib racks?  I usually just lay them on the existing racks and...