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    • navyjeremy
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  4. navyjeremy

    Going to try to make bacon

    Hold that thought joe i'll be right back to try and help Ok here is what I have used and it is the easiest...I have only done bacon twice and I will NEVER buy bacon again. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine 1. Getting 24 lbs of  bellies for $2.51 lbs is that...
  5. navyjeremy

    Tri-Tip for MNF -- w/ Q-view

    Mark you might be able to go to a publix or winn dixie and talk to the meat monger and ask them to order you some.  They should be able to get it for.
  6. navyjeremy

    Prime rib on the WSM, boo coo Q-view

    I think that if you look back on the 1st or 2nd page he posted that for all to use.
  7. navyjeremy

    Prime rib on the WSM, boo coo Q-view

    Thanks Al appreciate it
  8. navyjeremy

    Prime rib on the WSM, boo coo Q-view

    Al I know that this is really old but I am getting ready to do a Prime rib for Christmas and I was wondering what you put in your Au Jus?  It would be greatly appreciated.
  9. navyjeremy

    brisket ???

    http://www.ntscblog.com/2006/04/5-hour-smoked-chicken-chili.html Here is the recipe that I used with the exception of a brisket for the chicken and I also added a red, yellow and green pepper.  I also omitted the beans.
  10. navyjeremy

    brisket ???

    yes it is done but it did not get done until about 0400.  I just did not think that a 3 lb brisket would take 12 hours in the smoker.  Not sure how it turned out yet as I made it specifically for chili tonight. sorry about the quality was taken from my iphone
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  12. navyjeremy

    brisket ???

    SO I started a 3lb brisket about 4pm today.  Between the hours of 2110 and now 0030, it has raised a measly 4 degrees.  I know about the stall and I have heard that it can take a while.  I would have figured that a 3 lb brisket would not have a 3 hour stall.  Smoker has been kept between...
  13. navyjeremy

    Suggestions on wood to use for Prime Rib . . .

    I like the taste of either oak or red oak on beef.  If you can find that it is a pretty sure bet that you will have some awesome flavor from it. Just my .02 cents
  14. navyjeremy

    Here we go.....

    GO NAVY!!!!!!BEAT ARMY!!!!! Navy going to make it ten in a row this year....just sayin
  15. navyjeremy

    Garden i built for wife with pics!

    looks pretty nice, but how about some pics of the bullie
  16. navyjeremy

    Smoked and Cured

    Al that is what I was wondering.  Since it was cured would it be ok to ship?  I am thinking that it would be ok but I am not really sure that is.  I would think that since it was cured for ten days then it would be ok to ship, but again I have no idea.
  17. navyjeremy

    Smoked and Cured

    Would be going by air and shipped through the Military PO
  18. navyjeremy

    Smoked and Cured

    Just wondering if you can ship smoked and cured bacon from say Italy to near Atlanta and Jacksonville without being kept cold.  I am thinking that I probably can since it has been cured but I am not really sure.
  19. navyjeremy

    Done tomorrow

    So I put my belly in about 10 days ago and tomorrow it is time to remove from the wet cure.  I have seen where people rinse and then dry for one day and then other people dry for a couple of days.  As this is my first time is there a certain amount of time that the bacon needs to dry out?
  20. navyjeremy

    Prosciutto

    Dave54 the second picture on your link is that you or cycle, I have traveled as well.  Just wondering.
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