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  1. smokin pop-pop

    % R/H

    Well my belly bacon is finally ready for it’s cold smoke. Problem is when I got up this morning it is raining. Will it matter if I’m cold smoking or is the moisture in the air going to give me an issue?
  2. smokin pop-pop

    Clean racks

    i was wondering just how some of you CLEAN your smokers and particularly the racks. I just dug out my gasser after a little more then a year in hibernation and The racks are looking pretty nasty. I scrubbed them in the sink with some dish soap but I think they should be cleaner than what they...
  3. smokin pop-pop

    Masterbuilt no so portable

    Can you post a picture of it ?
  4. smokin pop-pop

    Here we go !! (Updated)

    I used 1 Tbsp of Morton TQ per pound of meat and 2 tsp of brown sugar.
  5. smokin pop-pop

    Here we go !! (Updated)

    Put a little onion powder,garlic powder and CBP on them and now they will rest in the fridge till Sunday morning
  6. smokin pop-pop

    Here we go !! (Updated)

    I soaked it for about 1 1/2 hours and now it’s not to bad
  7. smokin pop-pop

    Here we go !! (Updated)

    1 Tbsp per pound
  8. smokin pop-pop

    Here we go !! (Updated)

    Well after 13 days I pulled the slabs and rinsed them off. Sliced a couple pieces and fried them up,Waaaaaaaay too salty so into the ice bath and onto the side porch for a 1 hour soak.Then I will do another fry test. .
  9. smokin pop-pop

    Seasoning smoker

    Good evening all, so I remember a long time ago when I got my Masterbuilt propane smoker I was told to season it before doing a first smoke. Well I have had my AMNTS for well over a year now and I am finally going to use it for cold smoking belly bacon on Sunday. My question is should I...
  10. smokin pop-pop

    Yet another new Pennsylvanian.

    Could be oxidation or a rust forming from the moisture created by use. You could try switching out the screws for stainless. Me personally I would leave it I think it adds character. Nice Block plane and hand drill you got there
  11. smokin pop-pop

    couple ????'s

    I've been thinking about going electric and wanted peoples opinions. First question - brand, I'm thinking MES from Cabelas and maybe I'm wrong Second question - window or no window Third question - 30 or 40 not sure how much more you really get for the $ Any and all info will be greatly...
  12. smokin pop-pop

    What did I do wrong

    What flavor of smoke did you use
  13. smokin pop-pop

    Smoke Hollow

    Not sure RRU it doesn’t really say, not much of a description
  14. smokin pop-pop

    Smoke Hollow

    Hey Bear I was wondering if I used my gasser and left it completely Turned off if I could just use my AMNPS tube and smoke the bacon That way. My gasser is really touchy at low temps that’s why I’m Looking into an electric one , kinda set and forget it.
  15. smokin pop-pop

    Ring bologna

    I use a kit from Cabela’s. It has everything you need complete with instructions. The only thing I change is I add high temp Cheese. It’s a good starting point and it doesn’t taste bad at all. After I get some batches under my belt I may branch out and Try my own
  16. smokin pop-pop

    Smoke Hollow

    Hi all, So I’ve been thinking about going electric for nothing but cold smoking. I have a Masterbuilt 40 propane and absolutely love it. I was surfing the web and saw a Smoke Hollow 30” electric with window at Home Depot For 156.27 . Thoughts and input or concerns would be appreciated. I don’t...
  17. smokin pop-pop

    Morton tender quick

    Just got my pork belly going. I quartered it and ended up with 3.10,2.65, 3.20,and 3.10 . Put roughly 3 to 3/12 tbsp . of TQ on each piece and 2 tbsp of brown sugar on each piece. My ? Is can you put too much TQ on a piece of belly. I have read here about getting really precise measurements...
  18. smokin pop-pop

    Fat caps

    Thanks SmokeyMose I did decide to leave it on
  19. smokin pop-pop

    Please delete

    I’m jealous , been thinking about getting one for making Lunch meats. Keep us posted on your decision
  20. smokin pop-pop

    Fat caps

    hey all, Does anyone trim the fat cap off their pork belly before curing. Getting ready to start a 13 pounder and I’m not sure if I wanna keep it on or not.
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