Recent content by speed bump

A picture is worth a thousand words- but some people need both. I've been farming, butchering and processing for better than 40 years. I made cheese and worked handling and cutting wheels of cheese.I also worked as an ER nurse for 20 years. My son worked in a restaurant as well. In these...

Pre-Christmas was a 3 1/2# boston butt- butchered and frozen in November. We smoked it  on 12/23, using a potent mix of store-bought rubs. My son was in charge of the prep and rub process. I'd followed Bearcarver's EXCELLENT notes for temps and times on the pork. starting at 220* for 5 hours...

Thanks DaveOmak- lots of information. I've tried brining and rubs with and without tenderquik. I guess I will get around to ordering some of the pink salt I've read about- different names in different source material.    I didn't like the TQ because it told you the % of the...

I'm down in Hollis (York County). We got a bit of the sleet- was it Monday or Tuesday? Some rain, then a sunny day, good snow melt. Colder today and now the wind is howling and it looks like it'll be progressively colder for days (Just when I was geting all happy about the thaw). Anyone tapping...

   Hi all! It's 31* and sleeting up here in Maine. I joined a bit ago to thank you all for the wealth of info here on the forums.     I've been working my way .through 8 hogs as they grow- 1st 2 were  just over 100#- maybe up to 150# now.    On the 1st set FQ Hams (as cut) were 2-3# after...

So hi- I've been lurking about on the edges reading posts since I went down to Cabela's and bought an MES 40 in November. I'd previously had a lil chief smoker for years and always smoked peppers (and sometimes cheese) in that, but the most recent project required something- larger.    My son...