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  1. alblancher

    To much smoke on my meat

    Simple, first questions What color is your smoke?  Does it get trapped inside the chamber because the stack is too narrow or you cook with the stack closed?  Remember the thin, clear smoke should just pass over the food,  not hang around. Welcome to the forum Al 
  2. alblancher

    Andouille Preferances

    Personally the texture of Andouille is important to me and the only way I know of to get the correct texture is to cut a large percentage of the meat into 1/4 - 1/2 inch cubes.   I agree that any additional fat  should be ground through a small plate and then maybe 30 % of the meat should be...
  3. alblancher

    Lang Smoker Questions

    You need to take your time and prep your smoker properly.  Get it up to 350 degree and give a good cleaning, spray down the inside with water, scrub the grates.  Allow to get back up to about 300 then load the smoke chamber.  One advantage of a good RF is the amount of steel in the pit.  Once it...
  4. alblancher

    Feral Hogs Edible?

    If you trap them give them a bit of corn and let them settle down.  You just don't want them running around too much.   Never heard of the liquor thing but up here in Washington Parish I think most of the alcohol doesn't get far out of the back of the truck so the pigs don't stand a chance. I...
  5. alblancher

    new to smoking but love to eat

    Welcome Nick
  6. alblancher

    Pork Bellies

    With weather like that are there many vacancies in the Insurance Business?  My wife will need a job if we decide to move down there! 
  7. alblancher

    7.5 lbs. turkey breast

    The probe can be anywhere you want it to be as long it doesn't touch bone and has as much intact meat as possible around it.  Meatloaf or sausages are different but with whole cuts you should stay away from cavities, fat etc. 
  8. alblancher

    Pork Bellies

    The limiting factor for cold smoke is when fat renders (over 100 degree F).  You should be fine,  is it cooler in the evening?
  9. alblancher

    Perhaps My Best Ribs Yet

    Nothing like success!  They do look good.
  10. alblancher

    Cold smoking in cold temperatures

    Willing to bet they won't spoil but I don't think they will pickup a lot of smoke either.  I have never considered cold smoking those two meats and I am curious why you would want to?   Both would, in my opinion, be better cooked in a hot smoke. Welcome to the forum, maybe someone with actual...
  11. alblancher

    Pork Bellies

    Hey, If  you can basically get what you are looking for I would look for bellies at least 2 inches thick with nice white, firm fat cap and a good meat line through the width of the belly.    I wish I could give you a percentage of meat to fat but I would think too much meat is as bad as too much...
  12. alblancher

    Pork Bellies

    The problem we have here in the states is finding heritage breeds that provide larger, thicker bellies.  Most of the mass produced pork is harvested before the bellies get more then an inch or two thick.  I have never heard a discussion about the % of meat to fat but I am not a butcher and those...
  13. alblancher

    Want to learn but need one important machine

    Electric is a lot like cooking in your oven so you have experience already.  Just add a bit of flavoring wood and you are ready to go.  It's very convenient and reliable.  If you do not want to tend a smoker and want a set and forget it's the right smoker for you but you should try food from the...
  14. alblancher

    To avoid the STALL cooking temperature?

    Well I normally wrap about the time a butt stalls so problem solved.  I will crank up to about 285 if the natives are getting restless but if I have planned properly hurrying the stall just reduces visiting and drinking time!
  15. alblancher

    Roll Call From Mississippi

    I am opening a can of worms here but in my opinion bacon has to be cured, cold smoked, chilled and allowed to rest before frying or freezing.  The 180 degree cooking temperature will "cook" the bacon and you'll probably loose some of the nice fat.  I don't think 1 1/2 hours is enough time to get...
  16. alblancher

    Roll Call From Mississippi

    Are you familiar with the differences between cold and hot smoking?  Their intended uses?  You mentioned bacon.  Bacon is normally cold smoked, sliced and fried.
  17. alblancher

    Roll Call From Mississippi

    If you are cold smoking meat you will be using cures.  Anything that will go in low temperature, low oxygen environment for any length of time should be cured.  If you can get your smokehouse temps up over 200 degrees you have more options. Welcome to the forum
  18. alblancher

    Fishing/Camping season coming soon, who enjoys the same?

    My experience with breakfast depends on two things.  First how rough will the water be?  Second, how much beer do I intend to drink.  Nothing worse then greasy eggs, bacon, buttered biscuits and half a pot of coffee when stuck in a swell all morning.  Did I say  Feed the Fish?  The other thing...
  19. alblancher

    7.5 lbs. turkey breast

    The temp probe should be in the thickest part of the meat not touching bone.
  20. alblancher

    safe it of stuffed loin

    An 18 lb turkey is a big turkey.  By the time you get the IT safe the outside will be dry cardboard.   There are limits and interpretation to everything we do on this forum.  If you are serving all strong, health teenagers with good health insurance and a history of eating food sitting on the...
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