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  1. SmokinEdge

    The First Ham

    The ham sure looks good. The formula is right. I’m not sure why you went so long on the cure though? I use 10 days as minimum and 14 as maximum all depending on my schedule at the time. I think smoke will make a big difference and to bring more honey flavor use a honey glaze towards the end of...
  2. SmokinEdge

    Taco Salad Bowls

    The build. Everybody to their own way, but I like taco meat on bottom, beans on top because they aren’t refried they are juicy beans let that run down into the meat. Next a layer of sour cream topped with chopped onion and green Chile chopped. Some shredded cheese and a squeeze of lime. That’s...
  3. SmokinEdge

    Taco Salad Bowls

    Making some Taco salad bowls tonight. Super easy.
  4. SmokinEdge

    Cutting Tri-tip for One

    I’d cook it whole then cut what you want and freeze the rest. Smoked meats reheat very well, plus with SV it’s a quick easy meal.
  5. SmokinEdge

    Happy Birthday sawhorseray

    Have a good one Ray.
  6. SmokinEdge

    Happy Birthday JLeonard

    Have a good one Jim.
  7. SmokinEdge

    How long has that pizza sat on the counter?

    I’ve had pizza in Colorado many times that was flown back from NY was never refrigerated and checked in to baggage didn’t get to eat it until a day or two after they brought it back. Never a problem.
  8. SmokinEdge

    How long has that pizza sat on the counter?

    Growing up there was a family that we were all close to. The wife made the absolute best fried chicken I’ve ever eaten. She always cut up two birds to fry so there were leftovers. Us kids snacked on that during the week. Funny thing was she would always store the fried chicken in the oven. We...
  9. SmokinEdge

    Site sponsors list

    I wish the sponsors would be more active in advertising specials or topics here. That would keep them current in the thread listing and more relevant.
  10. SmokinEdge

    Prime days deals

    Prime is a good value for sure, plus the tv streaming is nice. We have the Walmart membership too basically same shopping thing as Prime but we get Paramount+ streaming with that. Good stuff.
  11. SmokinEdge

    Hey Guys!

    Welcome back Jed. Congratulations on retirement.
  12. SmokinEdge

    New Aussie member.

    Welcome from Colorado
  13. SmokinEdge

    Possible Nitrite Burn on Butt Bacon

    Looks like typical oxidation to me. While nitrite burn can happen, it’s very difficult for it to happen at 0.25% (156ppm) on whole muscle. Remember that dry cured whole muscle can go as high as 625ppm nitrite. That’s why those cures are applied in about 3 different stages. The 0.25% is maximum...
  14. SmokinEdge

    True Dry Cured Bacon.

    LEM 10” electric slicer. Nothing wrong with a knife and a steady hand though. I’ve cut a lot of bacon that way.
  15. SmokinEdge

    True Dry Cured Bacon.

    Not possible without nitrite.
  16. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Minimum wage is a political creation. Actually the idea is to learn an actual skill and or become educated. In that the minimum wage doesn’t apply because it’s never offered there as a starting wage. This isn’t difficult.
  17. SmokinEdge

    Fishing and hoping...

    Looks like good times. Relaxing.
  18. SmokinEdge

    True Dry Cured Bacon.

    This is an Equilibrium cure process. So you only apply to the meat what you want it to have in it when complete. So no. Zero rinse at the end.
  19. SmokinEdge

    Want to get started on cheese making.

    Reach out to @LoydB He makes some fancy looking cheese.
  20. SmokinEdge

    Lobster Lemon Cream Orzo

    Wow! That looks and sounds Fantastic!
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