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Recent content by sparkee
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Personally I don't buy much meat from the stores... Most of my pork comes from my dad's farm where he raises them antibiotic free and open range. Some seriously good meat! The last couple years I have gotten my beef from another family farm... Also much better than store bought.
When I do buy...
Not much interest in this thread but I'll follow through with it anyway.
Bacon smoked for about 3.5 hours to 160*. I finally got the smoker dialed in with the new thermometers. The chamber lid thermometers boil test good but I must have cold spot in the top of the chamber because the mavericks...
Smoking day is here!
Started a chute of Royal Oak lump around 10 this morning. Threw on 4 applewood logs.
The new maverick are working nicely. I set max bbq temp on both at 235 and min at 215. The food max is set to go off at 155.
The troubles I have had with maintaining good smoke and temp...
Well due to my work schedule last week the bacon stayed in the cure for an extra couple days... 13 days total. Pulled it out of The fridge this morning and soaked it in a cold water bath for about an hour. Then I gave it another rinse of cold water and dried the bellies off good with some...
Sounds good Mike! There is a restaurant auction near me the week before the party and I hope to get a few of those big aluminum catering style pans there for a reasonable price. We'll see!
As for the sauce I was going to try Jeff's finishing sauce that I came across. Haven't used it yet but...
Thanks for the feedback. I don't have a vacuum sealer yet but hope to have one soon... Possibly before the party. If I have vacuum sealed how would you recommend I reheat the day of The party? In foil pans in the smoker? I could heat a big pot of water over a charcoal fire but I worry about kids...
I am preparing for my son's 2nd Birthday party and I am a little intimidated with the meat prep.
I'll start with the overall plan:
Party is June 14th at a large park shelter. We expect 31 adults and 27 kids (ages 0-14). All family!! Lol!
Party starts a noon and will probably last until dark...
Well I just got a fresh whole hog yesterday and decided to get some bacon started right away. The first batch from 2 weeks ago turned out fantastic but it's already gone and I have since gotten a new smoker so here it goes:
Started with 2 cuts from the belly. Keep in mind that I am in no way...