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.
-
Incorrect Temperature Readings?
Hi all, Yesterday I smoked a 22 pound turkey which I brined for 18 hours and then put in the smoker (CookShack Amerique) at 225 degrees. I figured it would take around 10 - 11 hours for the bird to be done, and was shooting for a breast temp of 165 to 170. This was probably my 30th attempt at...- sacrifice
- Thread
- Replies: 2
- Forum: General Discussion
-
Bacon Brine Problem
I am curing bacon using Pops cure. I made one gallon of cure and placed a half gallon of the cure in two Foodsaver bags with a slab of pork weighing about 6 pounds each, and sealed the bags. All was well for 8 days with no leaks. However, I decided to leave for a while and while I was gone one...- sacrifice
- Thread
- Replies: 1
- Forum: Hot Smoked Bacon
-
Summer Sausage and Liquid Smoke
OK - Thanks for the info - No liquid smoke. -
Summer Sausage and Liquid Smoke
Finally getting around to making summer sausage in my smoker. I have made Polish Sausage, but never summer sausage, and I am finding that many of the recipes I run across include the use of liquid smoke, even when smoking in a smoker. So, my question is - is liquid smoke necessary when cooking... -
Homebrewers Roll-Call
HI all, Been brewing for about 5 years. I do all grain and usually 5.5 gallon batches. My last brew was an IPA using all Amarillo hops, and is a beer that I try to brew every year - it is really good. I bottle all my beer. I have 9 batches in the bottle at this time and have not yet figured...- sacrifice
- Post #138
- Forum: Beer & Ale
