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Recent content by swampsmoker

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  1. swampsmoker

    Foil grease tray on GMG Daniel Boone?

    Keep the grease tray foiled. Easy clean up
  2. swampsmoker

    MES Cold Smoking

    Thanks for the responses y’all. I will try to incorporate something to help circulate the smoke.
  3. swampsmoker

    MES Cold Smoking

    Hey y’all Have a question about cold smoking with the MES. I have the 40 Bluetooth. When cold smoking should I have a fan of some sort helping move the smoke out? I’ve noticed the smoke hangs out for a long time. Any tips or suggestions would be great. Danny
  4. swampsmoker

    Lots of cheese in these brats!

    Looks good!! How’d they taste? I have the pack from Owens as well I need to make into brats.
  5. swampsmoker

    Bacon with Pop's Brine

    Now that was my thought when using the brine. But my understanding is all the ingredients have been dissolved in the water equally. So no matter the weight of meat as long as it’s covered it will be cured. This is the thread I was referring to...
  6. swampsmoker

    Bacon with Pop's Brine

    Just Found a post from Pop’s from Nov 27 2017. Said the key is time not how much meat. Makes me feel a little better.
  7. swampsmoker

    1st Try at Salmon

    Looks good! Nothing like some good ol smoked salmon.
  8. swampsmoker

    Summer Sausage

    Probably 60/40 or 70/30. Lean beef is 93/7 which is still decent fat. Can always try both and let us know! Where u hunting?
  9. swampsmoker

    Bacon with Pop's Brine

    Good question. Hopefully one of the SR guys answer. I will through in 1 or 2 of my fermenting glass weights to separate em
  10. swampsmoker

    Bacon with Pop's Brine

    well that stinks!!!:( It does state that it only reads whole numbers for grams. Guess I'll have to spend another $10 bucks to get another one that reads to the .01, gave it the ol' college try! or I could bust out my scale for hand loading.
  11. swampsmoker

    Bacon with Pop's Brine

    Thanks! Scale will help me with processing venison as well!
  12. swampsmoker

    Bacon with Pop's Brine

    My scale should be here tomorrow so I can try a dry brine soon. I know I’ve seen this somewhere before about pops brine. But as long as the meat is covered I’m good, right? So curing 10 lbs of belly in 1 gallon will cure my bacon just fine?
  13. swampsmoker

    What is A-Maze-N

    Got it today, tray was slap full of pellets.
  14. swampsmoker

    Bacon with Pop's Brine

    I did a lil less than 1/2 cup of salt.
  15. swampsmoker

    Bacon with Pop's Brine

    Hey Y'all here we go, the wait beings! I got a nice 10 lbs belly from Costco. Will cure for about 10 days or so maybe more depending what my schedule looks like.
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