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.
-
B
Bacon question
Hey all, Quick question on some bacon I have going. First, a little info on what I’ve got going. I have 2, 6ish lb slabs of belly bacon that I started at 12:30pm. Smoker has been been around 70-80 degrees for this cook with a blend of maple/cherry/hickory dust in the amnps. This is from 5... -
B
Propane smoker not getting to temp
Hey all, I have a propane, Great Outdoor Smokey Mountain (GOSM) and I can’t get it to go over 230 degrees. It’s been a while since I’ve cranked it full bore but I turned it all the way up this afternoon and cannot pass 230. Anybody have any ideas or have this happen to theirs? The only mods...- Bspeech
- Thread
- Replies: 12
- Forum: Propane Smokers
-
B
First batch of jerky in awhile
It's been awhile since I've done a batch of jerky and I'll be heading up to the lake for a few days so I figured it would be perfect to snack on while fishing. Was short on time so I grabbed 4ish pounds of sliced top round from our local butcher. Went simple with this one doctoring up a High...- Bspeech
- Thread
- jerky
- Replies: 6
- Forum: Making Jerky
-
B
Smoked, Cured, Flank Steak
Hey all, Was in my local butcher a few months back and saw they had smoked, cured flank steak. I couldn't resist so I picked some up and it was delicious. Needless to say, it disappeared quickly. Last week the grocery store had prime flank steak on sale so I picked up a 2lb piece and decided... -
B
Goose Pastrami
Hey All, Was looking for something new to try to use up some goose breasts from this season. Decided on trying some pastrami and it turned out great so I figured I would share. I did 6 breasts and the proportions listed below for both the cure and the rub were pretty much spot on. Cure...
