Recent content by GWIN

I'm sitting here with 25 lb of pork belly ready to smoke. Masterbilt electric just beeps and shows err 1. Customer service is a must. Next smoker, maybe tomorrow, definitely not a masterbilt.

Sorry 235

Sorry no pics. Here is what I did. Thursday note 9PM heavily seasoned 10 lb shoulder--no binder and put in fridge uncovered. I then mixed 8 oz dr pepper with 3 tbl of Holland seasoning (your favorite as long as it goes through in needle will work fine) and put into fridge. Friday nite 9PM...

Thanks to everyone for being so helpful. Next time I want a little maple flavor. Do I inject or add to brine?

New to smoking. Hello from Ireland IN

Just finished 10 lbs smoked bacon following pops recipe with a couple minor adjustments. I used 1/3 less salt in brine. Cured for 14 days. Put in mes at 100 for 4 hrs to dry. Added smoke (1/2 apple and 1/2 hickory) in amazin tube. Raised temp to 130 and smoked for 6 hrs. Pulled tube and raised...

That would be packages

Just removed from smoker. Perfect. As per suggestions I'll pull tomorrow am and freeze in pigs. Thanks I needed the info

Just put 2 butts in mbs, will be using dec 24. Do I freeze or store whole in fridge?

Looks great. Do we have a recipe or is that a secret