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.
-
Meat slicer
you have to brine to cure the meat before cold smoking for safety, but also, if you don't it will come out tasting like regular roasted or pan fried pork instead of bacon... the curing is chemically cooking the meat, but it is also adding flavor and pulling in hygroscopic sugar and salt which... -
Getting ready to make my first ever batch of beer brats. (NEWBIE!!)
those look great... i do like to either let the meat mixture rest pre stuffed over night or stuff right away and let them rest over night before freezing... i don't see much difference (but i do like the second method because it also dries out the casings a little... that helps with both smoking... -
Smoking my second brisket this weekend and want to learn from my first smoke. Questions inside.
Noboundries is completely right here.... honestly, you completely smoked through the first stall around 155-160. i would have not wrapped at all besides resting. i do tend to wrap through the first stall, but that is a time saver and not necessary. it seems strange, but most of the time any dry... -
Newbie here
6 hours is how long it takes me... what were your smoke box temps? and were you using the one that came on the smoke box or a trusted one? if you went by the one that came on it, i'd expect it to be pretty inaccurate... like over 50 degrees off wouldn't surprise me. you could have over cooked... -
Questions - making snack sticks
i wasn't saying not to use your KA to stuff... it's smart not to buy more equipment until you know if you want to keep doing it... i was just saying that if the stuffing part makes you want to quit, know that it is pretty terrible in the KA compared to a vertical stuffer... if you don't mind it... -
Questions - making snack sticks
i want to echo how poor of an experience it is stuffing with the KA... if you are extremely frustrated with how long it takes and how finicky it seems while stuff, don't give up on making this stuff, just plan on eventually getting something better to stuff with. -
Having trouble making bacon. Need suggestions to make "blow your socks off" bacon worth the money an
I would say pop's brine for 14 days, 5-7 resting uncovered in the fridge, 8-12 hour cold smoke, rest for 7 days uncovered in the fridge before slicing or a dry brine of maybe 2.25% salt 2.25% sugar .25% cure#1 (your Prague powder is the same thing) and follow the same time line above. I think...- uzikaduzi
- Post #8
- Forum: Hot Smoked Bacon
-
smoking turkey
if its a good method, its reasonable to assume through trial and error, you both could have came to the same conclusion lol. i have 1 handed down family recipe meat wise for Polish sausage... i was really proud of it, until i read about Poland and realized that during the soviet years, cured... -
smoking turkey
yours looks great CrankyBuzzard i am trying to find it and failing... i certainly wasn't very specific with what i was talking about and apologize... there was a thread where pops brined one in his brine and smoked it starting low like 100-120 and stepped it up like you do with sausage 10 * and... -
Best material for a Smoke House capable of hot and cold smokes? Some questions.
i would use untreated wood... i wouldn't be too concerned about using woods with glue in them like untreated plywood, but that would be lower on my list personally... ceder would be first on my list since it will naturally be water, rot, and insect resistant. maybe pine next because it's cheap...- uzikaduzi
- Post #3
- Forum: Smoker Builds
-
smoking turkey
i agree with dirtsailor... i have brined and not brined. i prefer not brined (or injected). i have not tried it with pop's brine which looks pretty good but it's a whole different cooking strategy closer to sausage making. (according to pop's method that looks amazing) i like to put a mixture... -
Brisket comes out tasting like pot-roast
i know people generally like to trim down their briskets quite a bit... i love some mostly rendered smoked fat off a brisket. i could eat it on it's own without any meat which is likely why i have high cholesterol.- uzikaduzi
- Post #13
- Forum: General Discussion
-
Cold smoker
looking great... my wife doesn't eat bacon so i have to make it one belly at a time... i wish i could make it more in bulk like this. my kids can easily eat over a pd on the weekend themselves.- uzikaduzi
- Post #7
- Forum: Info and Practices
-
Wait, Oak is a Filler in Pellets?
i hate how oak and alder are used as fillers in cheaper pellets, but try to buy either when they are 100% of the content and they shoot up to the quality pellet prices- uzikaduzi
- Post #9
- Forum: General Discussion
-
Brisket comes out tasting like pot-roast
I just was reading a thread that the higher above 225 you go in a pellet smoker, the less smoke you get... I think it was from JJ. I have zero experience with them just throwing it out there- uzikaduzi
- Post #8
- Forum: General Discussion
-
Brisket comes out tasting like pot-roast
i have only had brisket on a pellet smoker once so I'm not sure if that has anything at all to do with it, but everything else you mentioned sounds like it was perfectly cooked... just an fyi, smoke ring doesn't mean much...- uzikaduzi
- Post #5
- Forum: General Discussion
-
Brisket comes out tasting like pot-roast
over cooked and/or under smoked brisket tastes like pot roast to me... details of your process would help with suggestions like Noboundries mentioned.- uzikaduzi
- Post #3
- Forum: General Discussion
-
Well I thought I was finished getting equipment for the year. too good of a deal
i was driving through Mexia, Tx and picked one up for the same price... i asked if they had more and they gave me the next lower model for $50 (which i gifted) i was hoping it was all walmarts, but when i got back to San Antonio, all the premium models were the normal 149.00. i was counting out...- uzikaduzi
- Post #9
- Forum: General Discussion
-
5lb stuffer or go larger?
sometimes i wish i went the next size bigger that 5pds because i hate having to run the plunger back up and then back down for a handful of meat... but it's a practical size and works well, but that's my only complaint... i always seem to have just a little bit more than would fit in one go -
what brand of pellets to get for the AMNPS?
i don't have much experience yet with my AMNPS and i have only tried 2 brands of pellets cookingpellets (hickory) and smokehouse (alder). they both tasted the way i would expect the respective wood flavors should taste and both seemed to burn fine. i read a few reviews here of people drying...- uzikaduzi
- Post #12
- Forum: A-Maze-N Smokers
