Search results
-
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.
-
Canadian Bacon
looks great and i bet it comes out great... i take my Canadian bacon to 145 personally but i don't think 5* would make a huge difference... 145 is a safe temp and it also looks done (i know some people get nervous with med-rare pork) -
Temperature
that sounds amazing... i don't actually know for sure, but any browning would be from drying and not the Maillard reaction which is an important part of the flavor of the traditionally seared outside. i don't see why you couldn't do this same thing and crank it up to 450 at the end to get that... -
-
Temperature
i agree with every thing said... there is another possibility. your friend is going my their stock thermometer in their smoker which is reading low... they have absolutely no idea what temp they actually smoke at, but on the inaccurate temp, 195 is getting the job done. 195 could be a dangerous... -
Canadian Bacon
To me it does not at all. The fry test should be your real life indicator of how salty it will be... I will say, especially the first few times, you and the misses are likely going to be a little more focused and maybe a little more critical of the tastes... at least that was my experience... at... -
Canadian Bacon
The dark side is just a separate muscle... pretty common with loins for it to be that way. To me pop's original brine ratio is too salty for my tastes and his low salt is not salty enough for me... salt is subjective, but I like 3/4 cup per gallon water. The smoke will not desalinate it and you... -
What wood to use to build a hot/ cold smoker?
Yeah, you'll be fine with most wood products... I would avoid treated lumber but honestly I doubt there would be risk unless the meat physically came in contact with it or it ignited... I'm keeping an eye on Craigslist list for free cider fencing slats as we speak... it's funny I would see them...- uzikaduzi
- Post #4
- Forum: Electric Smokers
-
What wood to use to build a hot/ cold smoker?
it would depend on the temperatures you are trying to reach... likely most non-engineered products would work, i personally wouldn't be too concerned with regular plywood, but my first choice would be ceder since it wouldn't need any treatment or paint for weather or bug protection. pine would...- uzikaduzi
- Post #2
- Forum: Electric Smokers
-
Game sausage & sticks
if its good i would bet money that it, at minimum has about 30% added pork fat. -
Smoking together
Cranky is right here like normal... fills up a smoker well, gives you some variety which is great if you have any picky eaters like i do (my wife will not eat beef) and they cook in similar amounts of time at the same temps.- uzikaduzi
- Post #7
- Forum: General Discussion
-
BBQ smoker mods
http://www.smokingmeatforums.com/t/241608/upgrading-my-brinkmann-trailmaster-offset- uzikaduzi
- Post #2
- Forum: General Discussion
-
Help Help -Dyna glo vertical Smoker - all I seem to get is burnt meat
It's pretty crazy how off the stock thermometerso can be... the closest I've ever had one was within ~25* of the grate temp. My weber kettle is 50* off.- uzikaduzi
- Post #7
- Forum: Charcoal Smokers
-
Game sausage & sticks
Outside of whole cuts, labeling regulations can be dependant on the size of your business... a small butcher could have a complete exception and not follow any labeling regulations outside of whole cuts -
The ASPCA or at least my local branch Sucks!
kijiji has some sites for larger US cities.- uzikaduzi
- Post #25
- Forum: Blowing Smoke Around the Smoker.
-
what brand of pellets to get for the AMNPS?
From memory, neither have as good reviews as other brands mentioned in this thread... but maybe their cheaper price makes up for that? I looked at both on amazon and I specifically remember Louisiana saying they had a lot of wood dust per bag. I have no experience with either- uzikaduzi
- Post #19
- Forum: A-Maze-N Smokers
-
Questions/problems with regrinding burger.
You could try sharpening your blade and honing your plate if it's not any of these other options... take something extremely flat like a small piece of glass or mirror. Lay sand paper on it and gently sand them keeping even and constant pressure... I have only doneed it once to one of my plates... -
Meat slicer
I don't have an electric slicer... mostly because 2-300 for a big one is a lot for me and I shy'd away from the home use ones because of the small tray. Bending belly in a U is a great idea. Thanks -
Bacon experiment 1
Looking great!!! What we're your take aways? Any changes planned? -
Smoking my second brisket this weekend and want to learn from my first smoke. Questions inside.
sorry i wasn't clear... to me wrapping is done to speed up the stall. it's not necessary ( i do think it is necessary to have it wrapped while resting, but that's likely subjective) you didn't do anything wrong that i can see, just that by the time you got to 175 or 185, you were past the stall... -
