Toggle sidebar

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.
  1. Magic Meat

    Smoked hot sauce banana chips

    Just figured since I had the cold smoker running for some bacon I might as well put some bananas in it lol. I may have had a couple cocktails before making the choice to do so.. Sliced them about 1/4", dipped them in lemon juice, laid them out and trying to find the best hot sauce for them. Did...
  2. Magic Meat

    WANTED: Replacement rack for Smokin' It Model 1

    I meant you should not have to cut the expanded steel yourself, if you message one of the folks selling it on Ebay, many of them are more then happy to cut it whatever size you need and invoice you accordingly per sq inch or whatever.. You know what I mean ? Usually it is at least $10-$15...
  3. Magic Meat

    WANTED: Replacement rack for Smokin' It Model 1

  4. Magic Meat

    Frozen Pork Ribs

    That's nothing lol.. about a year ago I made bacon out of a 18lb 1/2 belly that was in my freezer for 2 1/2 years ! It was folded in half skin facing out, double wrapped in good butcher paper and inside a 2 1/2 gal. Ziplock. It was totally fine, and if I remember correctly it was one of the...
  5. Magic Meat

    Couple pics of the new cold smoker !

    Thanks, I am glad I finally built myself a dedicated cold smoker that doesn't eat up too much space in the garage. I am still breaking it in, getting a good coat of smoke on the inside and running it through it's paces, learning what it likes for fuel and wood etc, before I put anything of value...
  6. Magic Meat

    Newbie with some help needed.

    Hi, try a combo unit like a Kingsford stockade or a Landmann Vista with side smoker.. there is a few other combo units out there but the names have flown the coop for the time being.. Most regular horizontal offset barrel smokers don't take kindley to having a fire in the main cooker and don't...
  7. Magic Meat

    Hi ! from Massachusetts

    New here but 20 years cooking meat in every which way possible including upside down under the belt. My apologies for not noticing the roll call thread and properly introducing myself earlier, I jumped in and headed straight for the dry cured aged bacon hahaa.. Currently running a offset...
  8. Magic Meat

    Couple pics of the new cold smoker !

    Just slapped this baby together this afternoon ! I was tired of setting up my little smoke furnace tank remotely on the ground with the dryer duct all flopping around on the ground and fiddling around with a cheesey adaptor plate I made trying to hook it to the intake on my offset.. So here is a...
  9. Magic Meat

    Questions: Curing And Dry Aging Bear's Buckboard Bacon

    Wow just what I was looking for, someone else that has a similar idea of wanting to do a dry cure smoked aged bacon ! I know this is a older thread but it needs to be rekindled. So I just started a week ago on the long journey of making a dry cure aged bacon. I however went really old school...
  10. Magic Meat

    Source for Turkey Legs

    IMHO the best place to source turkey legs is from a turkey !! hahaa :) Last time I went on a Turkey drumstick binge I ordered a 30lb clase of frozen legs online at I believe it was called Jason's Meats or something like that. I think I paid around $50-$60 for em. They were nice quality. Had...
  11. Magic Meat

    WANTED: Replacement rack for Smokin' It Model 1

    Come to think of it #13 may be a bit thin for your needs, #10 would be probably be better. #10 is around 1/8" thick... been awhile since I ordered a piece and the thicknesses vs # slipped my mind.
  12. Magic Meat

    WANTED: Replacement rack for Smokin' It Model 1

    Another option is to go on Ebay and punch in Expanded Steel Grating. You will find a plethora of sellers willing to cut whatever size you need and send you a piece of 304 stainless steel grating. With it being roughly 12x12 a piece of #13 3/4" or 1/2" (whatever size holes you prefer) will...
  13. Magic Meat

    Question about what kind of wood to use for pork shoulder.

    I keep a cordless sawzall with a pruning blade behind the seat in my pickup. When I go out for milk and bread more times then not I come back with a few branches of apple for my chunk box ! Been smoking for 20 years and have never bought smoke wood !
  14. Magic Meat

    Question about what kind of wood to use for pork shoulder.

    Another thing with apple wood (my preference) is using the dead branches 1" to 3" diameter directly off the tree. The bark on dead apple wood branches usually falls right off really easy, especially after you chunk it up into like 6"-8" long pieces. That is what you want, no bark, and not green...
  15. Magic Meat

    Question about what kind of wood to use for pork shoulder.

    Call me stubborn but I always do a butt with like 85-90% apple and toss in a small split of hickory now and then.. for some weird reason I always associate pork with apples and it always just made sense to use apple wood, I live in the north east US and you can't drive more then a 1/4 mile In...
  16. Magic Meat

    Post smoke pellicle

    My understanding of a pellicle is not created by heat, it's rather the oxidation of meat leading to a very thin layer of polymerized protiens on the the very surface of any meat that is exposed to air circulation. It has been proven that uv light can play a part in the formation, although a...
  17. Magic Meat

    Aging Bacon after cold smoking - how long?

    My thoughts and experience on the long dry cure aging of bacon is that for a bacon to be safely cured longer then 30 days total from the start of your cure. IMHO I would have used cure #2 which is nitrate and nitrite. #1 cure is technically designed for the cured product to be cooked, and used...
View older results
Top Bottom
Back
Clicky