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  1. kihler

    Maken Bacon - But what happened to Iowa?

    Sorry, I didn't want to upload this yet.
  2. kihler

    Maken Bacon - But what happened to Iowa?

    I needed to make a new batch of bacon, so off to the butcher for pork bellies. I make about 30 pounds at a time. This is the amount my smoker can easily handle. I got the pork belly home and started the prep work. Here is how the belly was wrapped.
    • kihler
    • Thread
    • Replies: 1
    • Forum: Pork
  3. kihler

    Smoking pork tenderloin

    I think pork loin or pork tenderloin are to lean to make pulled pork. I would buy some pork shoulder for the pulled pork. You could smoke the loins along with the shoulder and mix them together for pulled pork. Be sure to remove the loins from the smoker before the shoulder. The loins will...
  4. Beans and Bacon

    Beans and Bacon

    • kihler
    • Album
    • Comments: 0
  5. kihler

    Beans and Bacon

      I just finished curing and smoking about 30 pounds of Bacon. I'm going to keep one slab and use it for baked beans for a upcoming BBQ. I have never made baked beans from scratch. I would like to hear from anyone who considers themselves a great bean baker - what is the best recipe. What are...
  6. DSCN3493.JPG

    DSCN3493.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Beans and Bacon
  7. kihler

    New to smoking. Have a couple questions and looking for advice.

    All good advice. Another thing to think about - not all wood chips are created equal. Some are mild and some are strong. You need to match the correct wood with the meat your are smoking. I have attached a chart I use.  
  8. kihler

    How do you keep your glass door clean?

    And the problem is - Glass doors are just for looks. I smoke a lot and never clean the inside of the door. It's to much work and I don't like cleaners inside my smoker. I'm not sure why they make them. But that's just one old smokers opinion.  
  9. kihler

    Orange wood

    Here is a wood smoke chart I found a while back. It seem everyone is right on about orange wood.
  10. kihler

    Manual Meat Slicer

    Looks interesting. Reply to this post so we know how it works out. How hard will it be to slice through the meat? Do you need to be a weight lifter?  
  11. kihler

    Somking woods

    I think cksteele has it covered, but here is another wood and meat smoking chart I found some time back.
  12. kihler

    types of wood for smoking meat

    Here is a list of woods that work for smoking. Persimmon is on the list.
  13. kihler

    Johnsonville Italian sauage smoked

    How long did you smoke them, what temp? They look great.
  14. kihler

    Help Newbie in need of guidance

    Here is a list of woods and what type of meats they work well with. This may help the bitter taste.
  15. kihler

    new guy grill reccomendations

    Here is a chart of the different woods that can be used for smoking and what meat works best with the wood. 
  16. kihler

    Smoke Hollow Pro Series 44" LP Gas Smoker burners going out

    LOL. Must be a time vortex.   
  17. kihler

    Canadian bacon-cure question

    If you are using a pork loin for your Canadian bacon, one suggestion when cooking it, cook it hot and fast. About 45 seconds on a side. Pork loin is so lean it will be dry if you cook it to long. When I smoke Canadian bacon I get the IT to about 155. At 155 the meat is done, cooking is only...
  18. kihler

    Best smoked bacon rexipe

    If you are just starting out curing and smoking bacon, I would use the easy method in the Morton Home Meat Curing Guide. It can be bought on line for a few dollars. I would also use Morton Tender Quick dry curing mix. No mixing, just 1 Tablespoon of mix per pound of pork belly. After curing, be...
  19. kihler

    Red Chinese BBQ pork

    Thanks for all the info, I have a lot of material to review.
  20. kihler

    Red Chinese BBQ pork

    Has anyone made Red Chinese BBQ pork? The real stuff that you get in a Chinese restaurant. I have tried to make it following at least 10 different online recipes, but it is never the same texture or flavor as the BBQ pork in Chinese restaurants. This time I'm going to cure the meat with Tender...
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