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After months of reading and mentally preparing myself i finally got my TenderQuick and decided to try my and at Canadian Bacon. First of, i have to give a huge thanks to SQWIB for the great tutorial he did that made it seem easy to do CB. So i went out and bought myself a 10lb pork loin and...
Hi Todd,
Thanks for the contest.. Any chance of a consolation prize for those of us that didnt win? Free shipping maybe? :sausage:
Had to ask..
Thanks Again
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke breakfast sausage, bacon, a ham and a turkey for my whole family traveling into town to meet my new Baby girl for Thanksgiving.”
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a ham and turkey for my whole family coming from out of town to meet my new Baby for Thanksgiving.”
ok, 2 things..
1) That looks awesome andi can assure you i will be trying this one out.
2) I am alreadt in love with Steel City Mustard, i had no idea they made a horseradish sauce too, i can wait to run to the big bird and get some today..
As another user said, i could use one of those...
Hello All,
I am getting ready to make my first brisket in my MES 40. I need some help on doing this though.. 1) how do i trim, prepare, season the meat? Should i inject? Just rub? Cut all fat off or just some? leave whole or do i cut the end of for burnt ends that i hear about(And look...
I use the Cabelas all flavors all the time, and what i do is to mix it all up and package it in a vacuum sealed bag for 24 hours to let the cure and the flavor get into the meat. Smoke it at usually 150, but i am going to try a new method the next time i make it and actually hang the jerky from...
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