Recent content by forgop

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  1. forgop

    Traeger Texas Pellet Smoker-USA

    Traeger Texas BBQ075, USA made. Just finished a brisket with it, but have decided to get something a little bigger. Has the digital Ortech controller installed.  Listing now, but grill preferrably would not be picked up until my replacement comes in at the end of July. Asking $550 OBO
  2. forgop

    Question about the curing/smoking process

    Thanks for the feedback.  I'll try to cut it up this afternoon and have eat some.  It LOOKED great coming out of the smoker, but didn't want to end up with food poisoning or something without confirming this is an expected part of the process. 
  3. forgop

    Question about the curing/smoking process

    Followed this method from beginning to end: http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way
  4. forgop

    Question about the curing/smoking process

    I don't recall it smelling bad.  I've never gone through the process and just wasn't expecting the jelly-like/slimy coating when I pulled them out. 
  5. forgop

    Question about the curing/smoking process

    I did a wet cure following the "easy way" and went through the same process of the wet brine, fridge, cold smoke, fridge, and it then went to the freezer cuz I didn't have time to cut and eat it.  After the 2 week cold brine, I went through the washing process and it was quite "jellylike"...
  6. forgop

    Bacon made the easy way...

    Total newb to smoking bacon and have a couple of bellies I want to try this with.  I'm stumped by this: 34 hours of pecan dust smoke using 2 amazens I have a Traeger Texas smoker-what specifically do I need and how do I replicate this part of the process?  Thanks!
  7. forgop

    Hello from Indy

    Just came across the site searching for some fatty ideas and there were a lot to be found.  I'm relatively new to the smoking world having not started until the spring 2011.  Started with a WSM 22.5 and now have a Traeger BBQ075 (US made) smoker.  I haven't done a whole lot of cooks, but would...
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