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  1. smokin-jim

    First Fatty Italian Style w/QView

    Great job. Fatties are awesome. I bet that was excellent tasting.
  2. smokin-jim

    Bruce's PORK-U-PINE ~ w/pics

    Great Job. I have to ask, what kind of smoker is that? It looks really nice. Nice and roomy.
  3. smokin-jim

    Pulled Pork w/ Q-view

    Oh man, now I have to go and get a butt to smoke. That looks great.
  4. smokin-jim

    butt,pastrami,fattie q-view

    Awesome smoke. Great Job.
  5. smokin-jim

    Friday night butt smoke with Qview

    Awesome job. Great lookin pulled pork!
  6. smokin-jim

    58 Butt Smoke w/Qview

    That is so great. Fantastic smoke and for a wonderful cause. Great job!
  7. smokin-jim

    First Canadian Bacon with Qview

    Here are the pictures of the fry test. I am going to smoke them up today. They did taste really good, but not bright pink like BBB. Does this look right to you?
  8. smokin-jim

    Another new guy from Oregon

    Welcome. I am in Portland also. More specifically I am out in Washington county. Great to have you with us. Enjoy your new smoker.
  9. smokin-jim

    Smokin in Oregon.

    Hi Welcome to SMF. I am up here in the Portland area. There are a great bunch of folks here. Have a great time.
  10. smokin-jim

    First Canadian Bacon with Qview

    I plan on smoking it to an internal temp of 160. I want to be able to use it for sandwiches without further cooking. Should I keep the smoker between 180 and 200? I am planning to use a mixture of alder cherry and apple wood. Would hickory be too strong? Thanks for all of your help.
  11. smokin-jim

    First Canadian Bacon with Qview

    Hi All, This is Canadian Bacon. I used 1 TBSP of TQ per lb of meat. It has been in the fridge for 8-9 days with a vacuum seal bag. I just did the fry test. I am slightly concerned. It wasn't bright pink like I have seen pics on the buck board bacon. It was uniform in color and slightly pink...
  12. smokin-jim

    Less fat in my ABT's

    I think Ron and the others are on to something. This may have been mentioned already, but another thought would be to use a turkey or chicken sausage. In the Northwest we do a lot of different sausages that are lighter and leaner. They are actually quite good. If you used lighter sausage and the...
  13. smokin-jim

    First Canadian Bacon with Qview

    Hi All, I am 2 days into the cure. I have used 1 TB per pound of meat as directed. When I look at the Qview's of others during the cure I see lots of liquid in the bags. I am starting to see a little of it in mine as well. Here is the question. I used my vacuum sealer to close the bags as...
  14. smokin-jim

    Trimming Spare Ribs...What now?

    I do Spares and Baby Backs. When I do Spares I only trim the skirts. I smoke them right next to the ribs and we call them " the cooks snacks" Because of that I am never alone next to the smoker, and the snacks never make it back in the house!
  15. smokin-jim

    2nd Time for Pulled Pork! one more?

    Great advice. The only thing I would add is you mentioned a paint bucket. Please be sure and use food grade buckets for brining. You never know what might leach out.
  16. smokin-jim

    Canadian Bacon Questions.

    Reeko, I am in the exact same position. I put mine in the fridge last night. I am using TQ with garlic and onion powders. I also did the vacuum seal. My plan is to pull them and rinse and soak next Thursday night. I will do the fry test and then let them rest until Saturday morning. I hadn't...
  17. smokin-jim

    first tenderloin

    Very nice. I agree, bacon good!
  18. smokin-jim

    Do you Buy?

    I have used cryovac many times and had excellent results. I think how you prepare and smoke it is at least as important as how it comes packaged. I usually get my ribs from Costco and the butts from Cash and Carry and have had excellent results.
  19. smokin-jim

    Just some more Canadian Bacon....

    Looks great. I have my first if the fridge curing. I can't wait to smoke it and eat.
  20. smokin-jim

    Buttermilk brined - smoked bone in turkey breast - w/q-view

    Looks great. Did you use the buttermilk straight or did you mix it? I have used it on chicken with great results, never thought about a turkey
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