Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. DPB

    How to brine tongue

    Has anyone corned tongue or have recipe for it?
    • DPB
    • Thread
    • Replies: 6
    • Forum: Curing
  2. DPB

    Smoked Maple Bacon - First Attempt

    Looks great, what kind of meat slicer do you have? 10” blade ?
  3. DPB

    10” meat slicer for bacon?

    i have been looking at 10” commercial meat slicer, will it cut a pork belly? The 10” is blade size, any idea of length of cut? Any information would be great.
  4. DPB

    Camp Chef, Dave Crockett, Brinkman Smoker Grill

    Camp Chef, Dave Crockett, Brinkman Smoker Grill
    • DPB
    • Profile post
  5. DPB

    4.5lb brisket....could be better

    I have smoked flats and packers, i use salt pepper and garlic, smoke 250' till IT is 150 wrap with foil add 1/2 cup red wine or broth. At 200' pull meat wrap with towel put in cooler for at lest 2hrs longer better. I did two packer brisket's for a wedding, started 12:00 at 4:00am wrapped them...
  6. DPB

    roll call on brands of pellet grill

    I have a Camp Chef DLX24, Daniel Boone GMG and Brinkman Smoker Grill (for cold smoking). Love my pellet smokers. Dan
  7. DPB

    Who frig drys cured pork belly prior to smoking?

    I have dry and wet cured bacon, place in frig for 24hr. then smoke work great for me.
View older results
Top Bottom
Back
Clicky