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  1. wnctracker

    Help choosing the right meat slicer?!?!

    That was the one of the two I was looking at but it's 2x as expensive as the very cheap nesco...is it worth the extra 70 bucks?? Thanks for your help!
  2. wnctracker

    Help choosing the right meat slicer?!?!

    I've never had a slicer before and actually haven't ever used one so I'm a novice. I've read every thread on here I can find about them but I think I still don't know what would suit me. It seem that for the best budget there is the Nesco FS-250 and the chefs choice slicers and that the lower...
  3. wnctracker

    Quick cure for bacon?

    The jowls weren’t that great but the
  4. wnctracker

    Quick cure for bacon?

  5. wnctracker

    Quick cure for bacon?

    Thanks y’all! Great responses from my SMF mentors!
  6. wnctracker

    Quick cure for bacon?

    I’m making Bearcarver’s smoked ham recipe for the 4th time because it comes out so good using the drip pan above the ham. In the past I have tossed some sliced hog jowls in there too. I had the thought this time to cure the sliced jowls before putting them in there, then when the ham was done I...
  7. wnctracker

    Help me pick a new venison sausage type this fall

    i usually make 25 lbs of kielbasa with pork fat, garlic, marjoram, cure, and venison. This is used for lots of meals: steamed with rice, sliced in soups, diced in beans, in a skillet with peppers and onions, on a Kabob etc... I’m considering a new “staple” sausage this year. I’ve been thinking...
  8. wnctracker

    Advice needed for tonight

    8 lb Boston butt been smoking for 13 hours at 225-230 deg. IT is 182 deg right now. If I go to bed and let the butt continue to smoke at 225 do you think there’s a risk of over cooking it? If I put it in foil and into a 190 deg oven and leave overnight is that any better or is that just worse...
  9. wnctracker

    First try using mayo in wild turkey.

    I smoked some wild turkey breast and thighs yesterday and decided to try some mayo on one. I brined the breasts 24 hours. Then coated in oil and rubbed in a paprika spices and sugar BBQ rub. Then I coated one breast in Mayo. I wrapped them both with bacon, black peppered them, and smoked at...
  10. wnctracker

    Need advice with fresh brats

    ive got to smoke 20 fresh brats tomorrow for my sons class worlds foods day. I'm planning to do 200 degrees and hickory but have to do them ahead of time. Any suggestions to avoid wrinkled up brats to be eaten an hour after finished? Would cold water plunge at 160 degrees help? Thanks!
  11. wnctracker

    Pork fat content per cut?

    What cuts of pork would have similar fat content to a Boston butt? Country style ribs? Looking for alternatives to use with wild game when butts aren't on sale.
  12. wnctracker

    25% off all LEM at field and stream

    Just got a 1HP grinder for $150.00 off!!
  13. wnctracker

    Rethinking Smoked Almonds

    I didn't lookup how to smoke almonds before I just tried it one day. I've never brined but maybe I'll try a batch and see. I have this stuff that call magic dust that I use on stovetop popcorn. 6 Tbs kosher salt 2 Tbs black pepper 1 tsp garlic powder 1 tsp onion powder 1 Tbs cumin Put this...
  14. wnctracker

    Thinking of smoking bone in ribeye advice?

    Turned out great. Cold smoked at 36 deg for 75 min. Then dry brined with salt uncovered in fridge. Washed and patted dry and back in fridge. Then oil and seasoning rubbed and brought to 46 deg. Smoked at 220 until IT 128. Rested until meat went to 120. Pan seared in canola oil with...
  15. wnctracker

    Thinking of smoking bone in ribeye advice?

    Im planning on smoking at 220 until IT is 130. Then resting until cools to 120 then searing in pan 1:30 each side and topping with blue cheese butter. My question: with the high tomorrow being 38 degrees I'm thinking of putting the steaks in the smoker before cooking them with no heat and...
  16. wnctracker

    Double Smoked Ham (Bear Style)

    The ham I did yesterday was simply delicious. But today for leftovers I think was even better!! Thanks!!
  17. wnctracker

    Double Smoked Ham (Bear Style)

    Giving your instructions a try right now. Added some smoked hog jowls to the pan for extra drippings!! Can't wait. On hour 4....
  18. wnctracker

    Tell me my cheese will be better in a month

    when you do this do you just let it sit uncovered in the fridge? So I shouldn't have vacuumed it right away?
  19. wnctracker

    Tell me my cheese will be better in a month

    Thanks everybody for the comments, I feel better knowing that it's going to only get better.
  20. wnctracker

    Tell me my cheese will be better in a month

    Obviously my first cheese attempt here.... I used my camp chef SV 24 Placed amazen tube on the chip tray using b&b hickory. I put jack and pepper jack cheese in the middle of the smoker and the temp was about 50-60 degrees the whole time. Smoked it 4 hours flipping at 2. I tasted it and it...
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