-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
I'm Still Here
When I saw 'Alpha Gal' I thought 'Bossy Wife'...........until I read a little further. LOL! That sucks Rick. Man I hope you can enjoy meat again sometime soon.- indaswamp
- Post #3
- Forum: General Discussion
-
Pickled egg breakthrough
I deer hunt alone.....in an enclosed box stand, with the windows up for scent control....enough said! LOL!!! -
Pickled egg breakthrough
Looks awesome. I love pickled eggs. Note to self- do not eat while sitting on a deer stand! LOL! -
Cured and smoked back bacon
Yes. In Canada, they call it 'back bacon'. In America, we call it 'Canadian Bacon'. -
Cured and smoked back bacon
Beautiful back bacon! It is definitely that time of year for curing and smoking! -
It Starts Today!! (in a very small way)
After sitting up in the fridge, the sausage might be stiff. You can add a tiny amount of water to loosen it up for stuffing. Won't hurt the sausage... -
-
Stuffed Cinderella Pumpkin
Congrats on making the spinner. Don't see a smoked pumpkin often here! -
Stuffed Cinderella Pumpkin
Definitely interesting.....I am in for the finish as well. -
Trichinae in Wild Pork
Read here: https://www.smokingmeatforums.com/threads/dry-curing-and-trichinae-parasites.312307/- indaswamp
- Post #2
- Forum: General Discussion
-
-
-
-
A Charcoal Chimney that lasts. Hopefully.
Hell yeah! I like how you think!- indaswamp
- Post #5
- Forum: Other Builds
-
New smoke house safety question
I covered the inside of my smokehouse with hardi concrete board with aluminum flashing over that. The highest temp. I will take it to is 275*F; but mostly it is used for warm smoking large batches of smoke sausage.- indaswamp
- Post #3
- Forum: Smoke Houses
-
Tacos El Pastor
Great looking meal! Bold flavors- I bet that really popped! Congrats on the Carousel ride! -
-
Pastrami Short Ribs and Buckboard/Tasso steak
Looks good to me!- indaswamp
- Post #2
- Forum: General Discussion
-
What would you call this?!
A very thick cheeseburger soup with pepperoni on top...Carnivore Quiche!- indaswamp
- Post #2
- Forum: General Discussion
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
