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  1. chewmeister

    Raise your hand if you rotisserie meats

    I like to cook a small turkey usually 10-12lbs on the grill rotisserie. Much better than oven roasted IMHO.
  2. chewmeister

    Boneless pork loin ham

    Well, after eight hours of apple wood smoke and an overnight rest in the fridge, it was time to slice. Sliced it paper thin. Turned out delicious. I'll keep some out and vac pack and freeze the rest. The first one sliced.
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    IMG_1400.JPG

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  4. Boneless pork loin ham

    Boneless pork loin ham

  5. chewmeister

    Boneless pork loin ham

    Had a couple pieces of boneless pork loin I put in some of Pop's brine a couple weeks ago and it was time for them to hit the smoker. The only changes I made to the brine was to add a half cup of maple syrup and then inject them. After injecting, I added a teaspoon of ground cloves to the brine...
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  8. chewmeister

    Disappointment . . .

    At least you were able to salvage them and still had some good eats. Kudos for that.
  9. chewmeister

    First smoked meatloaf

    Man, that looks good. Gotta try this soon.
  10. chewmeister

    Polenta (cornmeal) canapes again

    Dang that looks good.
  11. chewmeister

    Ham

    I have a 4lb loin curing in brine right now. What I like to do is add a half cup of maple syrup to the brine and then inject the loin. After that I add 2 tsp of ground cloves to the brine. After curing smoke with apple wood. Makes an excellent deli style ham similar to a Black Forest ham when...
  12. chewmeister

    Heading to Ga Fri.

    I would think either Sam's or Costco would have them.
  13. chewmeister

    St Louis style question

    Every time I have foiled spares they come out too mushy. I prefer the texture of a little chew to my ribs.
  14. chewmeister

    Lang 36 patio/YoderCheyenne

    I was looking at a Lang 36", but just can't seem to justify paying over half the cost of the smoker in just shipping. Tough sell for me.
  15. chewmeister

    Snack Sticks In The MES.... Well, Not Exactly !!

    Nicely done. I may have to give that method a try.
  16. chewmeister

    What's your occupation?

    Used to go to the Portage store a lot when I lived down the road in Rio.
  17. chewmeister

    Newb question about curing.

    Generally speaking, yes. Cured products are usually smoked at a lower temperature than uncured products for a longer period of time. Raw products such as pork butt, uncured sausage, etc. are smoked at higher temps, usually above 200 degrees while cured products are started at and smoked at much...
  18. chewmeister

    Newb question about curing.

    It depends on the temp you smoke at, what you're smoking, and how long it takes the product to achieve a safe IT.
  19. chewmeister

    What's your occupation?

    In what area of WI are your stores located?
  20. chewmeister

    Your thoughts on a meat slicer

    FWIW, I bought an SL312 12" Avantco slicer and am happy with it. It's not the quality of a high end brand like a Berkel or Hobart, but does everything I need it to do. Like any commercial slicer, the biggest issue is the weight. Mine is 60+ lbs. I keep it on a heavy duty cart and roll it out of...
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