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    Another batch-o-bacon. Thanks SMF & Bear

    Nice looking bacon and smoking setup!! Ya most likely deer its surprising the type of plants they will eat. My father had some property and there was a bunch of ditch weed growing on it. The cattle, sheep and other live stock would never eat it. Only walk through it to knock the flies off. But...
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    What you cooking for Superbowl

    Sorry, Can't support a woke league that lets its players kneel for the National Anthem or Flag. So for me? Start a couple of pork butts on my SI-#3. Go ice fishing for a few hours and come back enjoy the fireplace, couple of glasses of homemade wine and pulled pork sandwiches with my family...
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    Buying a chain saw

    I had the same desires of buying a electric chainsaw. I did tons of studying, reading articles and comparing all different models. Ending up getting the MS271 gas and never looked back. If you can afford it buy the professional model and get the MS261.
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    Smokin-It #3 cold smoke Setup.

    Group, I think I will can the idea of getting the Bella because of the cost, maybe to much smoke, it gets to hot and I have to drill a hole in my SI. I think I may try the smoke tube or smoke tray instead. * Much cheaper * Don't have to cut or modify anything on my smoker (SI #3) * Suppose...
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    Smokin-It #3 cold smoke Setup.

    Group, Thank you for your input! * I need to do more research and give this more thought. * I would like to get the Bella but as discussed I'm not a fan of heavy smoke and what to be able to control the smoke light or heavy? * Also the heat is a concern? If the Bella creates to much heat that...
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    Smokin-It #3 cold smoke Setup.

    I own a Smokin-It #3 Electric Smoker. * I want to start cold smoking cheese, sausage and etc. * I also was thinking about maybe moving away from using the wood smoking doghouse that comes with the smoker. The one that slides over the heating element. And purchasing a Bella could smoke...
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    GIVEAWAY for Inkbird Wifi Sous vide Cookers

    I'm in for a chance
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    Eye of round

    Sous Vide on eye of round you can cut it with your fork 131 degrees 24 hour cook
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    Help smoking large pork shoulder

    The picnic has more bone, darker meat, more cartilage and may be a little tougher than the butt.
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    Help smoking large pork shoulder

    That is basically the entire front leg which once separated you then have a picnic and the butt.
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    Help smoking large pork shoulder

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    Canadian Bacon using a Smokin-It electric smoker

    Lonzinomaker, At 135 do you feel the meat still has good moisture content? I know the loin can become very dry when cooking it fresh. I just don't it to end up dry. I want it to turn out more like a rich smoked ham. I am not real worried about the temperatures. Not saying it cant happen but...
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    Canadian Bacon using a Smokin-It electric smoker

    I have a Smokin-It #3 electric smoker. I purchased two boneless pork loins and would like to cure them and smoke them to make Canadian Bacon. Anyone have any experience on making Canadian bacon in my particular smoker? In the finish product I am looking for a moist lightly smoked product...
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    Easter GIVEAWAY for 150 feet Bluetooth bbq thermometer with 4 probes!

    Yes Thank you for the opportunity to win a great product that I would use weekly.
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    Cabela’s grinder size?

    Try to go with the #22 plate size. If your considering or planning on stuffing sausage with the grinder it will work but not very well. Most people are disappointed with the outcome. Get a separate suffer designed for stuffing sausage. I believe the Cabela's 1 hp = $499.99 and the .5 hp is...
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    Sous Vide for fermented sausage?

    I am waiting to hear some feedback on this process myself. I make a lot of salami, polish sausage and many other cured/smoked products. I usually spend many worrisome hours tending to the smoker to not over cook, or get the sausage to hot and end up cooking the fat out. I always wondered if...
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    GIVEAWAY for Inkbrid Waterproof Instant Read Thermometer IHT-1P

    USA
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    New Smokin-It Model 3.5

    This is the best way to test out your new smoker that I have found. Pulled Pork Butt: Pork Butt Brine * 1 gallon water 2 t. black pepper 1⅛ cup kosher salt 1 T. cayenne 1 cup brown sugar 1 T. onion powder ½ cup apple cider vinegar 1 T. garlic powder 1 t. #1 pink curing salt ....put ⅓ of the...
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    New Smokin-It Model 3.5

    Congrats!!! I just purchased the model #3 around Christmas but went with the analog because of finances. I smoked four pork butts so far and it has worked flawlessly! I still have to figure out a few issues yet? - temperature swings with products like salami, jerky and cured sausage without...
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    Smokin-It #3 Jerky Dryer Fan DIY Build.

    Does anyone know the CFM of the Jerky Dryer Sold by Smoken-Tex and Smokin-It? I would like to build my own but I need the to know CFM first. I have viewed a few forums where people tried different fan speeds and blade pitch. And some pulled to much air out of the smoke chamber and others not...
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