Recent content by wayne p

I used 1 cup pickling salt, 3 cups brown sugar & 7 table spoons of Morton tender quick and 7 pounds pork belly. Rubbed and let marinate for 7 days turning daily. Rinsed and let set in fridge for two days then smoked for 4 hours and temp of 150. It is now resting in sealed bags for 2 weeks...

]Made my first batch of Bacon. It has been in the fridge now for just two weeks after smoking. But I tried a few slices before resting and it is quite salty. Is there any way that I can soak it in water to draw somemore of the salt out. Or just learn from my mistake?

]Made my first batch of Bacon. It has been in the fridge now for just two weeks after smoking. But I tried a few slices before resting and it is quite salty. Is there any way that I can soak it in water to draw somemore of the salt out. Or just learn from my mistake?

I have a bunch of Turkey legs that I would like to inject with tender quick and then soak in a brine using Morton sugar cure. Has anyone ever done this an if so how did they come out and what kind of measurements did you use?

About two months ago I smoked 4 different blocks of cheese & 2 1/4 lb. Sticks of butter. Smoked foe about 4 hours no heat. Once I took it out of the smoker the cheese smelled like a dirty ashtray. I wraped each block in Saran wrap including the butter. After several weeks tried the cheese...

What is the purpose of the mail box?

I recently purchased a Cold Smoker hoping it would be better than the chip feeder on the MES. And it is for the first 20 minutes or so. Then the smoke dies down and I have to open the unit up and knock the chips down as the chips seem to get wedged in to chamber and will not fall to the...

What is a jar / lid attachment? I have the hose fir the process just trying to find out what I need and where to get it.

What is the proper way to seal something in a jar?

I have a MES30 and would love a window in mine. Would loose lot less heat to open door to check on things inside as I do now.

They look wonderful. I live around a huge turkey farmer in northwest Ohio and all they have are the standard size legs. I have been looking for legs that size. Would love to know where I could get some of them.

Would using Apple Cider work just as well as apple Juice?

What is Bear's prep?

I smoke everything. Mainly chicken and pork but do jerky brisket, fish and anything else the kids bring me to smoke. It is just that I like to keep my racks nice and clean and leave the rest of the smoker seasoned. I

I use Pam also on everything that I smoke. But never thought about the power washer. I will give it a try this weekend. Am going to try some tilapia fillets and then some jerky so my racks should be pretty dirty by then. Thanks.