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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.
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SMF Cookbook
I think it's a great idea, but rather than input the content into a publishable document, I think I'd benefit more by having a database or page added to SMF for just recipes by type (beef, pork, desserts, etc.). That way, I could scroll through the list of recipes, a lot like your Table of...- mfreel
- Post #21
- Forum: General Discussion
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Boring. Just some more bacon
Dave, it's a pre-mix from a vendor. I add about a cup of the cure mix per chunk of belly. I know you'll ask about the details, so I'll just send you a link so you can check it out. I'm not sure how it works, but it's awesome. I use this mix on turkeys, too. -
Boring. Just some more bacon
- mfreel
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Boring. Just some more bacon
But I can't get over how the quality of homemade bacon is just so much better than store-bought. I dry cured this belly (skin off) using a maple sugar cure from a local vendor. PM me if you want the link. I cut it in half to fit them both in a 2 gallon ziploc bag. Total cure time was 8... -
Wood to use for Boston Butt and whole Briskey on 22.5 WSM
Both at the same time? Hickory.- mfreel
- Post #6
- Forum: General Discussion
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question about "large pork back ribs"
Here's a pic. I have a video of butchering spare ribs for St. Louis style ribs, which might be what they're talking about. Let me know if you want to see it and I'll PM you.- mfreel
- Post #5
- Forum: Meat Selection and Processing
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question about "large pork back ribs"
- mfreel
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pork_cuts.jpg
- mfreel
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Eyes and Thighs in Pictures
Pretty WORTHLESS POST if you don't tell us what the dessert is....with the recipe!!!!! -
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News letter smoked corned beef question?
Usually you'll put that little packet of spice in with the roast in your roaster, crock pot, etc. Personally, I add an extra heaping tablespoon of corning spices, depending on how big the container is. Once the roast is about done, add in the cabbage that you've quartered. Hint: Don't core...- mfreel
- Post #2
- Forum: General Discussion
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Dehydrating venison
I use HiMountain jerky mixes. I'll let mine go overnight in plastic bags then start smoking the next morning. I like HiMountain because I can sprinkle it on as much meat as I like. -
Dehydrating venison
IMHO, there's no better deer jerky, or any jerky, than what gets smoked in my smoker. I do 180 for a few hours until it reaches the TEXTURE, not temperature, I'm looking for. The smoke flavor just doesn't get any better. Sounds like you might like yours a little thicker. I encourage you to... -
Dehydrating venison
- mfreel
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Jerky+Done.jpg
- mfreel
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How to get A-MAZE-N-PELLET-SMOKER to work as advertised???
The idea is that if you use the AMNPS, you don't need to keep loading your chips every 20-30 minutes. It gives you constant smoke. It's a convenience thing. Removing the chip tray allows for more air flow so the AMNPS keeps smoking. I personally don't see any point in doing both, but it's not...- mfreel
- Post #12
- Forum: General Discussion
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How to get A-MAZE-N-PELLET-SMOKER to work as advertised???
I don't agree with letting it burn for 20 minutes. That would burn most of the first row! 5 minutes is all I let it burn before I blow it out and put it on the bottom of the smoker. I also (respectfully) disagree with putting it on the next shelf up. If you microwave the pellets, remove the...- mfreel
- Post #9
- Forum: General Discussion
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Corned beef smoking help
Smoke to an internal temp of 200, just like you would a butt or brisket. Personally, I don't soak the store bought or homemade corned beefs. Coat the corned beef with mustard and then your spices. In a spice grinder or mortar and pestle, coarsely grind: 4 tablespoons whole black pepper (you...
