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  1. hondabbq

    Jalapeno and cheddar loaf help

    And success. It’s so moist. Tried to catch in on the photos but I just glistens. Pretty good for a first try I must say. Thanks for all the help guys!!!! One or 2 small tweaks for next time. Seems to have a bit of a thick skin and a bit chewy, but when I use the slicer for it I’m sure it...
  2. hondabbq

    Jalapeno and cheddar loaf help

    Time will tell. This cook was more about getting the texture right.
  3. hondabbq

    Jalapeno and cheddar loaf help

    About 4.5 hours start to finish. I had a bunch of that liquid that comes up when cooking ground beef and was settling in the top and running down. I have a bit of a mess in the smoker to clean. Cheese drips. Never got over 170 that I saw. Now to let it cool down and slice it up later for...
  4. hondabbq

    Jalapeno and cheddar loaf help

    And we are on our way. Adding smoke in a bit.
  5. hondabbq

    Jalapeno and cheddar loaf help

    I have several jars of cowboy candy but I didn’t want the sweet side of them. Although it may have been an interesting experiment seeing as it’s was half botched already. I was just in a rush when I realized I didn’t have any and panicked a bit.
  6. hondabbq

    Jalapeno and cheddar loaf help

    Well I got home yesterday and realized i didnt have any dried jalapenos at home like I thought i did. I also didnt have any old cheddar at work so I grabbed some Monteray jack. I added some spicy seasonings I had to get some sort of heat into it so It wasnt wasted perse. I have it in the fridge...
  7. hondabbq

    Owen's BBQ Ground Formed Bacon

    I dont understand as to why it has to be fried before eating if its cured. They even state this on the Owens page. Could it be like a lunch meat if its cooked to a higher temp??
  8. hondabbq

    Jalapeno and cheddar loaf help

    I found this recipe and will use this as my guide for the cooking of them. https://www.smokingmeatforums.com/threads/smoked-bear-loaf-hot-all-beef.106904/page-2#post-1629560
  9. hondabbq

    Jalapeno and cheddar loaf help

    I would mix it all up tonight and let sit overnight as I do with all my smoked sausages. I think it blends better and gives the cure time to do its thing as well.
  10. hondabbq

    Jalapeno and cheddar loaf help

    I would mix it all up tonight and let sit overnight as I do with all my smoked sausages. I think it blends better and gives the cure time to do its thing as well.
  11. hondabbq

    Jalapeno and cheddar loaf help

    I am told I make a pretty mean Jalapeno and cheddar Kielbasa, and I think so too, lol There is a butcher shop that I go to that has a Jalapeno and Cheddar loaf that is so god damn good. I thought " why dont I take my kielbasa recipe and make my own?" Ok so I know how to cook the kielsbasa in...
  12. hondabbq

    Dripping back bacon

    The 4 hour window, meaning start to finish cooked in 4 hours finishing at 145? I just took one and sliced it open. It’s very moist. I do t know if it was the cooking method or the pork loin. I was gifted these from a guy who said they were destined for the Japanese market and are much smaller...
  13. hondabbq

    Dripping back bacon

    Would I be able to slice and eat it from from the fridge at 145? Or would it need to be fried up?
  14. hondabbq

    Dripping back bacon

    I have made back bacon a few times. The last time it was on the dry side and I wasn’t happy. I’m always looking to improve and read on the Amazingribs website to cook and smoke at 325 to push through the stall and have a shorter cook time which makes for a juicer end product. I bribed the pork...
  15. hondabbq

    vacuum mesh bags

    I cannot find the lady that used to sell vacuum mesh bags on the SMF pages. Anyone got a link or a lead?
  16. hondabbq

    Snack Sticks endurance

    I have never in my 7 years of making my own stick or kielbasa etc have had fat out at that temp, if that is what you have concerns with my cooking temperature. OP find a temp that works for you and use it.
  17. hondabbq

    Snack Sticks endurance

    Waaaaay to complicated. Set for 140 and let the casings dry for an hour. add smoke and bump to 180. pull sticks at 152
  18. hondabbq

    Bacon Sticks

    I hate to sound dumb, but, what is a bacon stick really?
  19. hondabbq

    Taco Pie

    Did the corn chips get soggy?
  20. hondabbq

    What to do with Cooked Salami

    So you reap the rewards for taking food from a shelter kind of establishment? Good on you !!!!!!!
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