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  1. chilefarmer

    First crack at bacon

    Leonie, welcome to the forum.  Bacon, looks fine to me. all I see is good eats. I take my trimming and freeze them, They make excellent seasoning meat for beans and greens. CF
  2. chilefarmer

    Something new to me. Goat

    I grew up eating lots of goat meat. Yours looks mighty good. Love the color. We also canned goat meat, Its going to be tender and really tasty. Nice cook. CF
  3. chilefarmer

    Smoked Frogs' Legs For The New Year!

    I love frog leggs, and those sure do look wonderful. Nice cook. CF
  4. chilefarmer

    Pastrami - what went wrong? Too Much Salt!

     Store bought corned beef is already brined. If you brined it again it was way to much salt.CF
  5. chilefarmer

    Rub container/shaker

    I get mine from here, They have a nice selection as well and spices. Nice prices to. CF http://www.spicebarn.com/
  6. chilefarmer

    Someone watch this video and clarify something for me.

    I have not used tender quick cure. I am thinking on this site there was a conversion chart some place but can't find it.  TQ compare to cure #1. Its the percentage of cure per volume of meat. I dry cure my bacon for 10 days with cure #1.  Way back when, my folks cured in salt, then smoked...
  7. chilefarmer

    BBB and Canadian Bacon with Pop's brine

    I see good eats on the way, Nice. CF
  8. chilefarmer

    Kiawe Huli Huli

    Man, That sure looks great. Love the color and the photos. Nice. CF
  9. chilefarmer

    GARY'S TEXAS STYLE CHILI

    Gary, I like the way you think, A big ol' bowl of red sure sounds good about now. Love the finished photo. Thanks for the recipe. CF
  10. chilefarmer

    Help[ for a friend at Christmas!

    Count me in, cards on the way. CF
  11. chilefarmer

    Junky "refillable" lighters....

    I don't know how much trouble it would be. But on our propane stove and also on the out side grill has electric lighters. Maybe you could install something like that. CF
  12. chilefarmer

    What to smoke

    Pork or beef ribs, beef brisket, and pork butt are always on my list of choices. Chicken is nice and quick and priced right. CF
  13. chilefarmer

    Apple-Brown Sugar Bacon

    Good looking bellies. Watching for more photos. CF
  14. chilefarmer

    Possible exhaust issues?

    Understand more now. Guess I was thinking more about my own smoker,and the size I have. I had same issues and had to install larger exhaust. Maybe you could drill a hole in the 90° ell on the bottom, would drain any moisture. (if any) Just thinking witch most of the time gets me in trouble. CF 
  15. chilefarmer

    Time is Everything

    All I can say is, what ever you did it sure looks like good eats. Nice. CF
  16. chilefarmer

    Possible exhaust issues?

    I don't know the size of your smoker, but 2" may be a little small. If it was say at least 4" or 5" with a damper would give you more control. CF
  17. chilefarmer

    Anyone make mustard?

    Have never made mustard. Did check out the videos pretty cool. Thanks for the post. I do use Coleman's dry mustard In some of my rub's and BBQ sauce. CF
  18. chilefarmer

    Who makes the "perfect" biscuit?

    I have made and eaten many biscuits in my life. They were all good (well pretty good). Now that we just cook for the two of us I use frozen biscuits. The brand that is the best and as good of biscuits I have eaten is Mary B's I think made in Florida. I like the Jumbo best. Frozen loose in the...
  19. chilefarmer

    Weber lid

    I don't know much about the lid. But I do know that all barrels are not the same. We get a lot of different products in barrels. Some are taller than others with smaller dia. but the volume is the same. Make any sense?  CF
  20. chilefarmer

    Hello from PA!

    Welcome to the forum. CF
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