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Recent content by captainjosh
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I’ve got a 4lb Eye of Round Curing in TQ and brown Sugar w/ some ground up pickling spice added. Any thoughts on times and temp on the smoke and SV, and smoke first or SV first?
Walmart was where I found it, I may have to check out Harris Teeter for the Cabot habanero and a good havarti next smoke... and maybe some pecan chips or pellets.
I ended up smoking it for about 3.5 hrs at ambient temp, with the frozen bottles in the smoker. Now it’s vacuum sealed and into the fridge for a month. My wife is starting to protest about all the room I’m taking up in “her” fridge, so I’m going to my dad’s tomorrow to clean out his garage, a...
My father has a bunch of ornamental cherry trees bordering his yard that my grandfather called flowering cherries. The trees have died and need to be removed. Does anyone know if this would make good wood for smoking. I’ve never seen where they produce any fruit, just an ornamental I guess.
I had 8 fresh hocks from a Lions Club sausage sale/ hog killing, so I cured them for 9 days using TQ and brown sugar. I took them out yesterday and rinsed, patted dry, then dusted them w/ CBP O & G. Fired up the smoker and put them in on 100deg for the first hour using hickory chips. Smoked...
SMF member “sauced” told me to try horseradish, so I found some after work. Ambient temp is in the 60’s so I put two frozen ice bottles in the smoker to keep the temp down. I’ve never tried the ice before, i’ll Post finished pics tomorrow. I’m using Jack Daniel’s whiskey barrel chips this time.