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  1. rich-

    what is lowest chamber temp to cold smoke Canadian Bacon

    Hi everyone, I have a piece of pork loin in the fridge right now drying. I plan to pull it tomorrow morning and cold smoke it. My A-mazn-p burning inside my Brinkman smoker will get the chamber temp to about 65 degrees tops. Is that warm enough for cold smoking, or should I get the chamber temp...
  2. rich-

    Ribeyes

    Looks good, Happy Birthday bdbob  
  3. rich-

    What should I call it.

    Not sure where my thinking was when I first posted the picture of the whole hunk ob BBB as I have come to know what to call it. I should have posted sliced pictures at the time, My opolagies. This picture is slices from that BBB hunk, but I must admit they have been frozen for a couple days and...
  4. sliced pork butt.jpeg

    sliced pork butt.jpeg

  5. rich-

    What should I call it.

    Dirtsailor, thanks for looking and thanks for your reply. I have made belly bacon several times and only one other time for BBB before this one. I honestly prefer the flavor and everything about the BBB over belly bacon, that in my future I will make much more BBB instead of the belly bacon. I...
  6. What should I call it.

    What should I call it.

  7. rich-

    What should I call it.

    Here is what I did. I cut a pork butt in half, I mixed up a gallon of Pops brine and injected quite a bit of brine into the butt, then I soaked the butt for 15 days in the same brine. I pulled the butt out of the brine, dried it best I could with paper towels, and then put it on a rack placed...
  8. Smoked Pork Butt.jpeg

    Smoked Pork Butt.jpeg

  9. rich-

    Making pork rind cracklins

    Thanks for the info Squirrl, Well its to late for this batch, For the most part I have already destroyed them. I put them in the deep fryer right after I scraped them, they either came out spongy or so hard they couldn't be chewed. Will use your method with the next batch. Thanks Rich-
  10. rich-

    Making pork rind cracklins

    Thanks, since I have already boiled them for an hour, I went ahead and pulled them from the water, let them cool and then the fat scraped off quite good. I am no going to try deep frying them Rich
  11. rich-

    Making pork rind cracklins

    I have the rind from a recent pork belly that I made into belly bacon. Right now I have the rind in a pot of water and it has been boiling now for approx. 50 minutes. I have read other posts that suggest to boil the rind, then scrape the fat off and then deep fry them, after being cut into...
  12. rich-

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    Good Morning Dave, I think you are referring to my amazn-p burner, and it works awesome, I followed your suggestion in an earlier post and drilled a 1" diameter hole in the mailbox door and with that and the crack at the bottom it seems to get enough air draft to keep smoldering. I only burned...
  13. rich-

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    Here is my mailbox mod to my food warmer converted to meat smoker. There is TBS coming out the top but the photo doesn't show it. Thanks to Pops for such a great idea. Please don't be fooled because it is inside a building, That fan right above the smoker sucks 400 cubic feet of air per minute...
  14. M B mod 5.jpeg

    M B mod 5.jpeg

  15. rich-

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    Good Evening Dave. Well I said to heck with the ammo can and went out to my local HW store and bought a steel mailbox, some 3" elbos and some 3" flex duct. and did a mailbox mod for my Brinkman, Tomorrow I will cut the hole in the side of my food warmer, converted to meat smoker and install a 3"...
  16. M B mod 4.jpeg

    M B mod 4.jpeg

  17. M B mod 3.jpeg

    M B mod 3.jpeg

  18. M B mod 2.jpeg

    M B mod 2.jpeg

  19. M B mod 1.jpeg

    M B mod 1.jpeg

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