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Recent content by dacfan
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I'm just getting into curing meat and have my first two pork tenderloins or lonzo's hung and i am getting ready to do a whole loin. my question is i have never read or seen a youtube video about anyone trying to salt cure a pork butt. has anyone ever tried it and if so is there a name for it?
A Made in USA mark is a country of origin label that indicates the product is "all or virtually all" made in the United States. The label is regulated by the Federal Trade Commission (FTC).
As an adult I try and buy made in America when i can, it usually costs more but I think its important.
When I emailed them they told me they didn't produce the sauce for online sale. By the looks of that bottle maybe they will be. Either way im loading up when we go to Gatlinburg in a few weeks. anyhow thanks for the pic.
I've read good answers for all types of meat pricing except ham. I did see where several others said the profit margin is way better than doing turkeys. I just want to know what others are selling hams for, average hams are around 12-15 lbs around my area.
I had been saving for a Yoder YS640s but my 3 year old decided to throw a nerf gun at my 65 inch Samsung that was less than 2 years old. After buying a new tv and a stand, I've got just enough left for a rec tec. I'm trying to force myself to want one. Not having much luck, I love the size but...
Does anyone know of a copy cat recipet for Thunder Road Sauce It is wing sauce they have at Calhoun's and the Smokey Mountain Brewery in Gatlinburg, TN.
I always wait till my meat hits 165 before wrapping, that is the ideal temp for maximum smoke ring and flavor not to mention speeding up the cook by helping you get through the stall.
Its hard to mess up thighs, I'd go 175 degrees. Also Im jealous, I never find trays of turkey thighs. I'd love to make some with an Alabama white sauce. good luck and don't forget the pics.