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  1. talan64

    Piles

    I open and review my mail standing directly over a recycle box, since most of the mail we get goes in the box, it makes things easy. My problem is the things I need to file, that end up on my desk, until I can't stand it anymore, and spend an afternoon / evening filing papers, that just end up...
  2. talan64

    Dry Cure Bacon Help

    I've been using Morton's Sugar Cure for my CB.  The first time i used it, I didn't think there was enough cure to do a proper job, it looked like the meat barely had any on it, even though I followed the directions on the Morton's bag (1/2 oz / lb). Once complete, I was not disappointed though...
  3. talan64

    Meat Claws for pulled pork

    I have the Bear Paw Meat Handles, and they work great.  I also added a full sheet pan that I got from my local Cash & Carry, that I just put on the counter and use the bear paws, no mess, and no chance of puncturing the bottom. Clean up is a breeze as long as it is cleaned as soon as the pulling...
  4. talan64

    Downdraft hood for Traeger

    I have never used one, and have not had any issues even on windy days. I'll bet you could make a similar device for a lot less than 80 bucks, just to try out.
  5. talan64

    Snack stick help

    Thanks Dave,   That's going to be his next attempt.
  6. talan64

    Snack stick help

    Hopefully someone can shed some light on this: A buddy of mine asked me to post for help with snack stick casing.  Seems he's made snack stick a few times now, and the casing doesn't want to stay attached.   How can he get the casing to shrink tight with the meat when he dries, cooks it? I...
  7. talan64

    making bacon for the first time

    I got my Pink Salt from Amazon.  However, I asked at my local butcher shop, and was told that they will sell me whatever amount I wanted, so it may be worth asking local. BTW, I have 3 small slabs in Pop's Brine right now!
  8. talan64

    Late Season Brisky

    Looks great!!  Very nice brunt ends.  You say "late season" like there is an end to the season??  Not for me, I smoke all year, even if I have to slip into a parker to check the smoker. Case,   3 weeks ago I got a full packer at the Vancouver, Wa Cash and Carry for 3.69/lb  I had to trim a...
  9. talan64

    Makin Bacon

    Try Pop's wet curing brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Pop's brine will give you the most consistent taste (IMO). If you are dry curing, there should be amounts on the packaging. For dry curing, make sure to weigh the meat, and the cure amounts for the...
  10. talan64

    Smoking for Two - How do you handle small batches?

    X3 -- Vacuum sealer / freezer! I always make extra when I smoke.  There are 100's of things to do with smoked chicken.  We pack up in 1lb vacuum bags, then just thaw and use. If I smoke chickens I do 2. Pork butt's 2 - 1 with BBQ seasoning, 1 with Taco seasoning.  Ribs 6 racks, then freeze 1...
  11. talan64

    Smoked Chicken Enchiladas - Perfect Sunday Dinner!

    These look great.  I need to try them. Great work and great q-view
  12. talan64

    Getting my BUTT in gear (Heavy Q-View)

    Looks great.  Nice string along on the q-view......keeps it interesting all the way to the end!
  13. talan64

    Traeger Pellet Smoker - Help

    I also use a traeger, and cook butt's @ 225, and they taste great with descent smoke taste.  There is NO reason to use the smoke setting unless you are cooking something that is cured, or for the first hour, to get a little extra hit of smoke.  I did a few butt's @180 when i first got the...
  14. talan64

    You want bark? Then shut the damn lid!

    Too good to eat?  Send it my way then, it does look good, but I NEVER saw a rack that looked TOO good to eat.  Bet it was mighty tasty.
  15. talan64

    Treager brand cooking pellets

    I Use Traeger pellets when I can get them on sale.  Right now I am using Bear Mt pellets, that I can get from Cash and Carry for about half the price when buying the 33 lb bag of Hickory or Mesquite.
  16. talan64

    Hello from the PNW

    Howdy Neighbor and Welcome to the forum! I also use a Traeger, I love the ease of use! Have fun with it!
  17. talan64

    First Smoked Turkey Q View

    Looks great!!! I love some smoked Turkey.  Try brining one, then smoke, I love doing the breasts that way, all year long!
  18. talan64

    Strolen smoker- Salem Oregon

    I'll keep my eyes out from Hillsboro to Vancouver!. Pretty low to steal someones smoker!
  19. talan64

    Temp probe question

    If I'm doing a Butt or Brisket, that I know is going all the way up to 190 - 210, I'll wait to the 4 hr mark (when I can), just to make sure I don't "push" anything unwanted into the meat. If I'm doing some kind of roast, that I want Med rare-ish, then I probe at the start to make sure I don't...
  20. talan64

    How to light a AMNPTS?

    I have the a-maze-n dust smoker, and original I had gotten the little butane torch to light it. However, that died when I refilled the butane. So, I got a hand held propane torch, which works splendidly.  I'm sure such a torch would work for the pellet smoker version also.
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