Recent content by thomask702

thanks guys! it really is going to be a long 10 days! -thomas

After a small hiccup in the process, i finally have what i think is going to be some really good bacon! Ide like to thank everyone who helped me with the cures and for all the geat advice and expertise! i ended up using a TQ substitute, with LEM Cure#1, salt and sugar 1lb salt 1/2lb sugar 2...

just got back from china town, i figured if anyone would have it, they would. sure enough they had it, and in great quantity! so i bought 10lbs at $1.49 a lb. got some other asian essentials while i was there, and came out happy! going to go mix this stuff up, blow up my kitchen and take some...

Rstr Hunter - good looking out bud. i think im going to bag the whole thing and start over. off to the store now to eyeball some meat!

thanks reeko - i will mix up the TQ substitute when i get home, rinse well and soak for an hour, it has only been soaking for about 36 hours, so they might be saved, otherwise i may just end up buying some more port belly! no harm there, just hard to find. -thomas

MarkNB - thanks for the good recipe! Reeko - i am doing 4lbs of meat, i guess i should have diluted the pink stuff with salt then eh? i knew i would get messed up with this cure that i bought. the instructions were vague and i was really thrown off by them. any advice on what to do? should i...

thanks for the good info smokey! those look like some really awsome books, and a great waste of an amazon gift card i thought i may never use! as far as this thing all goes, i bought some LEM cure from bass pro, which has the exact same ingredients as the other cure #1's. the only problem with...

i agree 100%! i will definately be using a cure - and i am going to have to check basspro shops ( the only real sporting goods store around, albeit a bit pricy ) for the cure #1, they have a big BBQ section, so they must have it, right?!?! i may also pick up the meat tomarrow, which would put...

hey guys, i have been looking through this bacon forum and i have decided to give'r a go! i was hoping to use the tenderquick/brown sugar / maple syrup method, but i cant seem to find the TQ anywhere, i havent looked everywhere yet, there is still hope. as far as cures go, i have myself a gift...

thanks again guys! glad to be here. i will check out the 5 day e course, for sure! -tom

i just received one of these new MES smokers for christmas, it doesnt have the window, and its a bit small, i think 30" wide. it is very nice, i didnt have a problem with hotspots or anything. the loader is really nice too. the temperature gauge is great. the downside is the size. as mentioned...

thanks again guys, mballi, that brisket is almost done and i cant wait to cut into it! i would really be interested in how to smoke corned beef into pastrami... it just sounds amazing! the au jue that came out of the brisket is a bit strong, any good tips on getting it in tip top shape...

thanks guys! talked to a nice gentleman in the chat room that gave me some great advice! -tom

Hey guys, i just got a Masterbuilt Electric Smoker for christmas. i have so far smoked 2 beef tri tips, and a brisket. i used mesquite for the tri tip and hickory for the brisket. i guess this is more of a query than an introduction, so here goes: i cut my brisket in half and gave it a good...