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    Reheating pork butt

    If you are saucing on side you will need to add moisture while reheating apple juice and some finishing sauce will work fine don't put on too much. I use an acv finishing sauce without any complaints from anyone. I always make pp or ribs a day ahead and foil and reheat, this allows me time to...
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    St Louis Spares

    Spares on my smoker take an hour longer than baby backs if you don't like fall off the bone try cutting down initial 3 hr smoke to 21/2 hrs and same foiled.I only sauce my ribs long enough to set the sauce w/some carmelization
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    Reheating pork butt

    I will pull and discard any fat and unedibles, apply finishing sauce, put in a foil pan w/cover,and put it into a 170* oven.It should not dry out w/finishing sauce,if it is a little dry apply more sauce
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    Venison Bacon

    not really venison bacon, more like meat loaf
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    Venison Bacon

    I would think that venison would lack the necessary fat for good bacon you could try a canadian style bacon typically made from a loin
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    Pasteurization question

    my mom's liver was a little pink in middle w/bacon and mashed potatoes and liver gravy. yummmmm
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    Nova Scotia style pepperoni smoke

    the a-maz-n smoker will really help out with smoking sausage they make two different smokers the one that uses sawdust keeps temps lower, the one that burns pellets runs hotter, I use one when cold smoking bacon
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    Nova Scotia style pepperoni smoke

    If you didn't get a good smokiness to our sausage you didn't apply smoke long enough,or didn't form a pellicle long enough for smoke to adhere after stuffing sausage I let it dry in frig overnight to form pelicle or if I used a cure (prague powder #1) I will put it under a fan to dry and form...
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    Difference between wet and dry curing

    go to Bears explanation of dry curing, he explains the dry curing process,just follow his lead and stop confusing yourself, if you are into wet curing you can go to Papa smokes explanations for a wet cure, these are the basics of curing meat and easy to follow. Good luck, a lot of people on this...
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    Nova Scotia style pepperoni smoke

    I have an electric smoker and when smoking sausage I start smoker at higher temp to get the smoke rolling put some more chips in smoker box and turn down to my desired temp b4 putting in sausage to smoke. Hope yours turns out well for you
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    St Louis Spares

    your making me hungry
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    38 Year Student of the Weber Kettle.

    I only have two have two webers but I am jealous of the red one
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    Simple Smoked Meatloaf

    beautiful meatloaf, Just the way I like it.
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    Happy Fathers day

    Happy Father"s Day to all dads and success on your smoke today.
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    Smoking Meat for Jerky!

    you could use an amns sawdust smoker or an amps pellet smoker, you wouldn't be getting much heat with amns a little more with the amps but would be getting a smokier flavor you probobally need 180* to properly dry the jerky. you could also put 8 or ten briquettes in weber grill and a tin foil...
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    need an opinion!

    It is bbq season and the price of pork shoulder goes up dramatically,supply and demand,you know now prices go up seasonally and pays to keep some pork shoulder in deep freeze when prices go down after summer bbq season.
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    Snacksticks have a pasty tatse

    Jimmy I am chuckling bc I also started with the Kitchen Aid grinder attachment, what a joke.I then bit the bullet and bought a Torrey 3/4 hp with oil bath gears and have never looked back.
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    Snacksticks have a pasty tatse

    I do agreee each freezer is different my deep freeze is colder than my frost free I am just stressing to keep meat as cold as possible and also helps to put metal grinder head in freezer to keep sausage meat cold to avoid fat smear.If you have a commercial meat grinder of 3/4 hp I can grind my...
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    Snacksticks have a pasty tatse

    important to keep meat as cold as possible without freezing usually two hrs. in freezer will do, fat smear will give you that pasty texture and taste
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    It's only Tuesday...

    I just did some St. Louis ribs and they were tender and juicy no foil but I smoked them for 5 hrs. at 200*and added sauce last 1/2 hr smoked with hickory and apple.It is really hard to screw them up,if they do finish early just foil them wrap in towels or put in 200* oven. All the advice is good...
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