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  1. SmokinEdge

    Green chili & fry bread

    John, you need to make that fry bread one time and basically build a tostada. Beans, green Chile gravy, tomato lettuce and onion with some avocado slices. It’s a fork and knife kinda thing but so delicious, squeeze of lime over the top, it’s near heaven.
  2. SmokinEdge

    Discussion With Wife

    Talking to the wife the other day. She asked me would I remarry when she passes? I said yes I would. She asked would you let her live in my house? I said yes I would. She asked would you let her wear my clothes? I said yea I suppose so if any of them fit her. She asked would you let her sleep in...
  3. SmokinEdge

    Green chili & fry bread

    That’s awsome. Glad you enjoyed that. It is delicious.
  4. SmokinEdge

    Pre cured pork shoulder?

    That will kinda work. It all depends on your smoker set up. Going your approach it will take 10-15 hours to finish IT above ~63c (is what I recommend) and it’s fine to smoke for a long time. However I find it simpler to run 50-60c for 5-6 hours then ramp up even as much as 120c to reach an IT of...
  5. SmokinEdge

    Rotisserie Smoked Pork Loin

    Beautiful roast. Instantly made my mouth water looking at it. Nice work Matt.
  6. SmokinEdge

    Pre cured pork shoulder?

    That label looks like it lists sodium nitrite, so it appears it already is cured or “ham” just smoke it and enjoy.
  7. SmokinEdge

    Carver Hams Are Back...

    True story.
  8. SmokinEdge

    What Would Have Been Tostadas!!

    Dang Justin, those look fantastic. I’d take my hat off and everything to sit at a table with those. Nice work.
  9. SmokinEdge

    Carver Hams Are Back...

    You are the Carver ham double smoke master.
  10. SmokinEdge

    Cure #1 and Chlorine

    Here you go. https://www.smokingmeatforums.com/threads/sodium-erythorbate-dry-rub-test.320393/ Btw, both Walton’s and Backwoods seasoning has SE in their bacon dry rub mixes.
  11. SmokinEdge

    Cure #1 and Chlorine

    I don’t think so. I’ve done a few tests with dry rub and SE with excellent results. I think I posted a thread about it. I’ll dig it up for you.
  12. SmokinEdge

    Country Ham Research

    I’ve never done it but I may just try an experiment. I like to injection cure all of my hams, so I may mix up my injection brine and add cultures to ferment kinda like salami for 2-3 days then fridge and finish the cure. I bet it will be deliciously different.
  13. SmokinEdge

    Curing Individual Pieces....Together....

    What you want to do can work, but make sure the brine temp in the bucket stays below 40F and you have to be mindful of meat touching. In other words don’t crowd the bucket to much and give the meat a stir or mix daily.
  14. SmokinEdge

    New to me MES 30 - Maiden Voyage

    Very nice work all around. You will enjoy that PID. I have the big wooden Smokehouse and still prefer to finish all my sausage in poach, it just take a lot of pressure off during smoking. I most always just finish sticks in the smokehouse because they smoke easy and don’t have much if any stall.
  15. SmokinEdge

    New Mexico Red Chile sauce From Powder.

    Sounds delicious. If doing stacked don’t be afraid to layer some green chilies in there also.
  16. SmokinEdge

    New Mexico Red Chile sauce From Powder.

    Do you want to make red Chile from pods or powder? I like it best from dried pods but both work. If you make the red Chile sauce and add pork chunks to it you get Carne Adovada, one of my favorites and I will be making some on Sunday. The first part of this thread shows the adovada the rest of...
  17. SmokinEdge

    Finally got my chili's

    I haven’t done it, but I would think a favorite rub could work also. We have always just used Savor salt, garlic, black pepper and sometimes onion powder.
  18. SmokinEdge

    PIA Chicken Thighs for WOMD

    Nice comp chicken. Nicely done.
  19. SmokinEdge

    Finally got my chili's

    Yes sir. The addition of seasonings and the mashing/chopping is what makes it work.
  20. SmokinEdge

    Finally got my chili's

    Game changer to season the Chile though.
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