Recent content by metaluno67

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  1. metaluno67

    Giant Offset find & restoration.

  2. metaluno67

    Bacon

    Smoked for 4 hours at 220 with constant smoke. What is great about it is once it comes out its ready to eat like it is. The house smelled like bacon for days.
  3. metaluno67

    First pork shoulder

    Made up my own rub. Just a bit to much paprika but was really tasty, especially with some Georgia Mustard sauce Into the smoker Resting Pulled
  4. metaluno67

    Bacon

    I bought a hog and finally got to make some bacon. I did a wet brine and then two different dry brines. First dry was rubbed with maple syrup, black pepper and salt. The second rubbed with salt, pepper, thyme, and bay leaf. Here's the dry rubs The after smoke. Used hickory with an apple...
  5. metaluno67

    Meat grinder

    What are your suggestions. I will be doing a moderate amounts 5-10 lbs at a time. Needs fine to course plates and includes different size sausage tubes. I want a stand alone and I won't buy junk. Replacement parts should be readily available. Also I will not buy from cabelas as they are over priced.
  6. metaluno67

    Turkey

    I'm planning on smoking some turkey brests this weekend. First skin on or off? I'm gonna brine using 1salt to 1 gallon and 1/2 brown sugar to gallon and good amount of garlic. What chips produce a good smokie flavor?
  7. metaluno67

    First pastrami questions

    You got it going right. One thing I like to do is about an hour before you think it's done is throw in some cherry chips to finish. Gives it a flavor you can't imagine.
  8. metaluno67

    Kielbasy

    Isn't it true you should hang sausages in a cool place to allow them to dry for a bit before smoking?
  9. metaluno67

    sausage-stuffer .com

    C I would call your CC company and get their input. Let them know they do not have a working number they should be able to cancel payment or advise you on course of action.
  10. metaluno67

    Witchy Woman's (New Smoker) Maiden Voyage! (with heavy q-view as usual)

    Ok still new but what is the tube you keep talking about? Have a link for it?
  11. metaluno67

    Mardi Gras/Big Game Smoking Suggestions

    Buy a corned beef brisket and roll in black pepper and coriander. Use apple smoke at 140 for 1 hour than bump to 225 to a 160 internal temp. Makes great sandwiches and will last for days.
  12. metaluno67

    My Belly Bacon

    I've got the same slicer and it's the blade. due to the way its made it puls the meat away from the guide and creates uneven slices. I sharpend mine with a stone while it was running. Worked pretty good that way.
  13. metaluno67

    What makes my meat black??

    I'm thinking your fire is to close to the meat. In my smoker it's a good 12" from the bottom rack to the wood tray. Dry wood and no bark. I'd try and buy some wood chips and then try again that way you would know if its your wood.
  14. metaluno67

    Rookie Question

    Mine said rub down then fire up to burn off any dust or oils.
  15. metaluno67

    Rookie Question

    That's all I did. I also ran it at high temp for about half an hour the. Let cool before I did first smoke. I'm curious to see what the pros say also.
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