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Help with smoked turkey.
S2K9K, Earlier this summer , I bought a free range turkey from a local farmer and smoked half of it. I did brine it overnight and smoked to an IT of 165. The breast was delicious, but I had to fight the meat off of the drumstick. The farmer explained that these birds run while they are... -
CB - Wet Cure vs. Dry Cure. Your preference and why.
TX, please keep us posted on how the pomegranate molasses rub works; sounds great! Good luck with the cheese - it's awfully good too. Lots of great help with the techniques on this forum.- jfsjazz
- Post #10
- Forum: Hot Smoked Bacon
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Canadian Bacon Smoking Questions
Smoke at 225 until IT of 150. Works beautifully.- jfsjazz
- Post #4
- Forum: Hot Smoked Bacon
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- Album: Canadian Bacon Smoking Questions
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Canadian Bacon Smoking Questions
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CB - Wet Cure vs. Dry Cure. Your preference and why.
TX,Here is the method I've been using and the results are amazing as well. Also works for buckboard bacon.Canadian Bacon / Buckboard RecipePork Loin or shoulder (any size) Coat with 1 TBSP of Morton's TenderQuick per lb of meat. (it's okay to go a little over on the cure, but don't...- jfsjazz
- Post #7
- Forum: Hot Smoked Bacon
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No-Foil lean-trimmed Butt in Brinkmann Gourmet w/dry Smoke Chamber: Q-View (FINISHED)
Eric,I'm happy to say that we had a spectacular wedding weekend for my son and daughter in law, which we capped off on Sunday with pulled pork that I made the prior Sunday. Used your "vac seal and freeze" advice and the PP was if I had cooked it that day. It was a huge hit with no leftovers... -
bark on Butts and other NOOB questions
Yessir, the bark is "meat candy" and pulled pork wouldn't be the same without it!! -
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for you bark lovers.....
Yes, rubbed it the night before; wrapped in plastic wrap, refrigerated for about 12 hours. Of all the things I've smoked, this had the least amount of juices in the drip pan, which was quite surprising to me. As it turns out, they were mostly locked in the meat due to the bark. -
for you bark lovers.....
Smoked for 11 hours at 225 in a Smokin-it smoker to internal of 195; cherry chunks; dry chamber; let sit uncovered on the counter for about 45 minutes; pulled apart like butter. The best I've done so far in my short time as a smoker. With every piece I pulled, I had to send samples over my... -
for you bark lovers.....
Yesterday's shoulder for pulled pork. The bark was meat candy; thanks to all on this forum for the great smoking tips!! -
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What type of thermometer for measuring ambient temp?
Can you provide contact information for Todd? Is there a website? Thank you.- jfsjazz
- Post #8
- Forum: General Discussion
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New from Ohio
Welcome from Canton, the Pro Football Hall of Fame City!! -
It's Buckboard Bacon Time - NEPAS way! SLICED AND PACKAGED
I grew up in Cleveland, but have spent the last 32 years in Canton. The Marietta area has some of the finest motorcycling roads around; beautiful area!!- jfsjazz
- Post #25
- Forum: Hot Smoked Bacon
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It's Buckboard Bacon Time - NEPAS way! SLICED AND PACKAGED
OK good advice; will do next time; hope I didn't jock SmokinHusker's postings too much. A newbie senior moment.............- jfsjazz
- Post #21
- Forum: Hot Smoked Bacon
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It's Buckboard Bacon Time - NEPAS way! SLICED AND PACKAGED
As a relative newbie to this thread, I'm inspired by all of the memebers' experience and knowledge which led me to my first buckboard bacon trial. Results: Amazing!!! Thanks to all who contribute with their insight!!! cured and ready for the smoker: smoked and ready for the slicer...- jfsjazz
- Post #10
- Forum: Hot Smoked Bacon
