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  1. zekesman

    Youngest Son's BB Bacon and "Red Spots" on cured meat

    Pops,Do you notice any flavor difference with hot or cold smoke? Thanks for the very informative post.  Vic
  2. zekesman

    cold smoke?

    Thanks JJ  sometimes I ask first read latter but I am learning.    Vic  
  3. zekesman

    cold smoke?

     Hi guys, back with another question. From what I have read elsewhere, Buck board bacon should be brought to an internal temperature of 140 F when smoking. On here everyone is cold smoking. Confused regards Vic
  4. zekesman

    Cure #1 or Tender Quick

     Hey Guys,  What is the difference between the two? I am planning on doing some BBB. Will either work? I can get TQ locally so it will be easy.    Thanks in advance      Vic
  5. zekesman

    HELLO EVERYONE

    Hi, I am a total newbe and have tons of Q's.First I have a MES 30 and a polder 2 probe. I also have an oven thermometer. None of them agree on temp. It ranges from 300 on oven thermo 275 on MES 290 & 280 on the polder. Next should i put wood chips in dry or soaked. Thanks in advance with more to...
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