Toggle sidebar

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.
  1. fishwrestler

    Where to buy meat?

    I buy from a local butcher when I need case quantity. If I only need one or two things i will buy at the best price I can find it at, Sam, Cash and Carry, Wal Mart. even Safeway sometimes. O have tried using High dollar meat, like organic, grass fed etc. but found with smoking it is just a waste...
  2. fishwrestler

    Newbie Sausage Maker

    alamar, Give this a read. Will help with posting pictures. http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post Robert
  3. fishwrestler

    Hello

    Welcome, Enjoy this great sight and remember to post up some pictures of your smokes, We love pictures. Robert
  4. 1st Try with a wet cure

    1st Try with a wet cure

  5. fishwrestler

    1st Try with a wet cure

    Had a case of Bellies in the freezer and finally got around to thawing them out. Two of the bellies were for friends, I decided to try Pops wet cure this go around. I mixed it up as Pop directions call for but added a little more cure, still within the safe amount. I left it in cure for 14 days...
  6. IMG_1172.jpg

    IMG_1172.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: 1st Try with a wet cure
  7. IMG_1171.jpg

    IMG_1171.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: 1st Try with a wet cure
  8. 59275472.jpg

    59275472.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: now im all set for making jerky
  9. 91493965.jpg

    91493965.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: now im all set for making jerky
  10. now im all set for making jerky

    now im all set for making jerky

  11. fishwrestler

    Bacon first timer help!

    What smoking B said. I usually do at least a 1/2 hour water soak after i am done curing my Bellies. Then do a fry test. If it is to salty I change the water and soak again for another 1/2 hour. Repeat until the salt level is to your tasting pleasure. Regards, Robert
  12. fishwrestler

    A-MAZE-N Products Hits #10,000 Orders Today!!!

    Congratulation Tod
  13. fishwrestler

    Looking for advice on a motorized rotisserie build

    Ryan, The gear is actually tightened around the shaft with set screws, The threaded ends are just for the handles. let me know if youw ant more pictures I can take more and post them up Robert
  14. fishwrestler

    Roll Call

    Welcome, Beer and BBQ what a great combination. I found BBQ a lot less intimidating then brewing beer. Post of some pictures of your smoked food, we love pictures. Robert
  15. fishwrestler

    Plans for a wood smoker

    You asked about a wine barrel smoker, you would build it similar to the UDS
  16. Plans for a wood smoker

    Plans for a wood smoker

  17. wood barrel Smoker.jpg

    wood barrel Smoker.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: Plans for a wood smoker
  18. fishwrestler

    Mike from Arkansas

    Welcome, Your mods look fantastic. Love to see pictures of your first smoke. Robert
  19. fishwrestler

    When do you guys sleep???

    SLEEP is for wimps LOL> I have a GOSM Big Block and I jget temps to level off and set the alert on my maverick remote therm. Now when using my stick burners or doing a whole hogs we sleep with one eye open and just keep checking and hope we are not to tired to eat when it is all done. :) that is...
View older results
Top Bottom
Back
Clicky