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  1. bmudd14474

    Boneless ham ideas.

    We do potato cheddar ham soup with them. We also sous vide then in the cryo package they come in and they are fantastic
  2. bmudd14474

    This time of year will never be the same again.

    I'm sorry to hear that this happened to you guys. We will pray for healing for your family. If you need anything please let us know.
  3. bmudd14474

    Power Out for last 4 days...

    Dang that sucks. So I had starlink and it works wonderfully. But once I got fiber I cancelled. They then emailed offering me to keep it as a backup for $10 a month. Might be worth doing for you as well for when comcast goes out. That being said you could also keep it as your primary internet.
  4. bmudd14474

    Frozen Boston Butt

    Look what the cat dragged in. How are you bud. As for you butt you should be fine. If there are any discolored areas just trim up.
  5. bmudd14474

    Dehydrater

    Buy buy buy
  6. bmudd14474

    What to look for shopping for chamber sealer?

    I'm running a 20second cyxle
  7. bmudd14474

    Looking to purchase vacuum chamber sealer.

    https://www.smokingmeatforums.com/threads/vevor-chamber-vacuum-sealer-dz-260a-initial-review.330173/ I'm still using this one and it is working flawless.
  8. bmudd14474

    NY Strip Sale at Publix

    Was just at Publix and they said that prime rib will start Thursday and will be $9.99/lb
  9. bmudd14474

    Curing bacon (belly), how to safely make less salty by reducing time

    I think we are really talking about perceived meaning of the word cured. You can cure bacon with just salt, but the resulting product will be different from conventional bacon so I wouldn't call it curing but more preserving as stated in my last comment. It will not have the pink color or the...
  10. bmudd14474

    Curing bacon (belly), how to safely make less salty by reducing time

    Salt on its own doesn't cure bacon you need the Nitrate like stated before. Sodium nitrate (NaNO₃) (often from saltpeter) is converted by bacteria into sodium nitrite (NaNO₂), which is the crucial agent that gives cured meats their color, flavor, and safety by preventing bacterial growth like...
  11. bmudd14474

    NY Strip Sale at Publix

    Doubt it but at the $13-20/lb I have been seeing Ill take this all day long.
  12. bmudd14474

    NY Strip Sale at Publix

    If you are near a Publix Grocery Store check the Ad. $7.99/lb
  13. bmudd14474

    My Journey

    That looks like a nice setup. I have cooked on alot of stuff over the years but nothing can beat the stick burner.
  14. bmudd14474

    2025 Christmas Gift Exchange

    Everyone I had listed has been paired. If I missed you send me a message asap and ill get you paired with someone.
  15. bmudd14474

    Its that time of year

    Its a pitmaster blend that I have been using with cheeses the last 2 years. Trying to be consistent with the flavor
  16. bmudd14474

    Christmas

    This is one of my favorite kitchen gadgets https://amzn.to/4oNcvgS Im looking into getting this for the weber https://amzn.to/48u83Pf
  17. bmudd14474

    Its that time of year

    All done and resting in the fridge for 10 or so days. Then cut and package. More to come.
  18. bmudd14474

    Its that time of year

    For smoking Cheeae. Christmas gifts inbound. Still have some of the Tillamook I smoked last year as well.
  19. bmudd14474

    Christmas Giving

    As most of you know every year I usually post something about if you know someone in need to please PM me their address and Ill send something to them even if its a small giftcard. Well that time is now, so if you know anyone in need let me know. Thanks Brian
  20. bmudd14474

    Smoked Chicken (fajita) Enchiladas!

    Id take a plate or 2 of that right there. Great Job
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