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  1. buzzy

    Bear Mountain pellets

    tallbm Thanks. I was going with bear mountain for the convenience of getting a better pellet over the less quality ones local. Would have to drive at least a hour to get Lumber Jacks. Was not aware of the Cookin Pellets & Kingsford pellets. I drive past lowes on way to work. I do want a 100%...
  2. buzzy

    Bear Mountain pellets

    Don't have a bunch of experience using wood pellets except TSC corn cobb horse bedding for cold smoking bacon. Have always used chunked wood. Looking for 100% hickory wood pellets. Found them at TSC but had to order the hickory pellets. Same price as if picking up in store. They seem to have...
  3. buzzy

    Flaming Fatty

    WOW! Thanks everybody & thanks for the carousel ride. Can't believe a odd color ,simple mac & cheese fatty made it when there is more deserving cooks on here. Again Thank you
  4. buzzy

    Chicken lollipop sticks

    I do like a good lollipop. Those look perfect. I'd tear them up. Here is a rack I use that makes it easier.
  5. buzzy

    Sausage Recipe Conversion

    SmokinEdge this is some very useful info that will come in handy. I'm just now learning the metric system to use for curing meats. I don't remember being taught metric in school. I do struggle with it some but that is the norm for most new things with me. Moderators I believe this should be...
  6. buzzy

    Flaming Fatty

    Sometimes I just mix up a batch of boxed mac & cheese for a simple quick & easy fatty. It’s always good with the smoked sausage & bacon. Plus there is so many varieties to change things up. Ran across this mix an thought spicy fatty. Made mac & cheese by directions. Put in frig to cool down...
  7. buzzy

    Dogs, Kraut, w-Stuffed Shrooms

    Those dogs almost look good enough for me to eat one. Sorry but I can’t stand hotdogs. Leaves more for others that enjoy them. I do eat more than my share of kraut. I’d tear up the shrooms though.
  8. buzzy

    Venison dry beef

    Thanks Bear. Owe it all to you. The gasser takes around 15 hours to get to temp. With the needle valve it takes quite a few adjustments to get right temp but always comes out great after a few days rest in frig.
  9. buzzy

    Venison dry beef

    Thanks cm
  10. buzzy

    Venison dry beef

    Thanks! Thanks! Forgot to say I used a chunk of hickory for smoke.
  11. buzzy

    Venison dry beef

    I’ve been making this for years using Bearcarvers step by step recipe. Never looked farther because this is spot on for me & family. Thank you Bearcarver. I figured we all have seen enough pics of brining & bagging. So I took this pic at 120 IT & before the rain comes. Taking to 158 IT. The top...
  12. buzzy

    First BBB & using cure #1

    That is a understate for me yesterday. Kept thinking did I put the decimal point in right place? Did I use the % at the right time? Double checking myself. A lot of double takes on the notes. Plus a few scribbles. :emoji_astonished: 1.8 grams compared to 1.5Tbs.(22.5 grams) A lot of second...
  13. buzzy

    First BBB & using cure #1

    Sure can. I've been using Bearcarver recipe for years an never looked back or for another recipe. It turns out so good.
  14. buzzy

    First BBB & using cure #1

    TNJAKE Thank you I know what u mean about the wait but have plenty to do in the smoker. Smoking a batch of venison dry beef I got up extra early to get going today & another batch to do on Monday. Plus have a go of souse in crockpot going today. I really have trouble with the wait after it’s...
  15. buzzy

    First BBB & using cure #1

    I bought a small piece of boston butt so if something goes wrong not much invested. Started out at 3.42# (1.55kilo). Trimmed off fat cap & deboned. Then I cut in half length wise. First piece weighed 708 grams. To that I rubbed 1.8 gr cure #1, 9 gr salt & 7.1 gr brown sugar. Rounded everything...
    • buzzy
    • Thread
    • Replies: 16
    • Forum: Pork
  16. buzzy

    My wife likes wine so...

    Need 2 of them. One for each of us. :emoji_laughing:
  17. buzzy

    First cold smoke

    All my fault. Looked at so much info forgot I was dealing with 1000 grams & not a lb. Brain fart! World Wide Web is a bad thing at times.
  18. buzzy

    First cold smoke

    Motocrash Thanks! I run a book binder so I can copy a bunch of these to make a book out of them. Will come in handy. Glad to get this cure #1 understood. Never used it. Always used TQ. Appreciate the help from all.
  19. buzzy

    First cold smoke

    WOW! Glad u caught that Thank you! I cure my bacon for 10 days using TQ. Longer an it is to salty For my liking. Prefer not to soak in water just rinse. Here is pic of old classic frig. The no walk in cooler. Holds a steady 34. Have a batch of dry beef & dry venison going now. Do soak this in...
  20. buzzy

    First cold smoke

    Good idea with twine. Buy a lot of twine for price of 1 bacon hook. I do have a gram scale to use now. After doing a bunch of searching this is going to be the cure I plan on using. Haven’t tried yet though. 1000 grams meat 1.13 grams cure #1 1.5% salt 1% sugar Cure for 1 day every 1/4”...
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