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UDS supplies
Is this liner easily detected? Is it a sprayed on top of liner or form fitted in? Will a long hot burn eliminate this, or previous step needed?- freshmeat
- Post #8
- Forum: Smoker Builds
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My Review Of The New MES W/Qview
I am not currently a Sam's Club member. In your reviews on this, you have always recommend the extended warranty. The 3 year for $39 warranty is a no questions ask policy, just exchange unit at Sam's and not having to deal with Masterbuilt? How low will temps go? Thanks for all the details!- freshmeat
- Post #12
- Forum: Electric Smokers
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MES sausage upgrade
Good ideas. What is temperature range of a MES?- freshmeat
- Post #5
- Forum: Electric Smokers
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Curing belly in ziplock bag not throwing much liquid
Pancetta *drool* Would you care to share your process or link / source to the process you are doing? I am uninformed and thus intimidated (and probably considered food safety anal) of the time spent in a 'curing chamber'...I have read some are completing this part of the process in their...- freshmeat
- Post #8
- Forum: Hot Smoked Bacon
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-20 degrees and smoking a butt
The -20* smoke gives him a temporary pass on the animal abuse. Nice job on the butt! Just keep the details of the name 'spueboy' a family secret. -
Is a Pork Shoulder Blade Roast the same as a Butt?
Again, many on here with much more experience than myself that will chime in I'm sure. My BBB did not taste like the CB I have made. Both are awesome and neither last long...eggs benedict made with this CB will blow your lid. I smoked all of my CB to internal temps of 160* so no further... -
Stainless Steel Drums
Is it common for a winery to receive product in these?- freshmeat
- Post #12
- Forum: UDS Builds
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Is a Pork Shoulder Blade Roast the same as a Butt?
Many more here much more qualified than myself; however I just knocked one out and have some pics. The first pic is intact roast out of wrapper. I did split roast in half lengthwise (split top from bottom) after trimming and removing the bone...it just appeared meat had natural fall line to... -
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First smoke in my new USD!
Excellent looking results! I am going to build an UDS, apologize for thread jack to ask couple questions on your cool looking equipment. Interesting / clever looking 'snake' method. It appears you have one intake hole near bottom? The coal basket looks like it has some sort of frame bolted /... -
First time Buckboard Bacon with with heavy Qview
Thanks. I was curious at what temp you pulled the bacon, (from my link below on my first attempt) I found a variance from 140* to 150* while making my game plan, and looking for further input. Yours results look fantastic! I did the following here...- freshmeat
- Post #6
- Forum: Hot Smoked Bacon
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First time Buckboard Bacon with with heavy Qview
Rock On! Great looking bacon! Start some more, it doesn't last long! What were the details of your smoke...how long, what temp, what temp did you pull product, wood selection?- freshmeat
- Post #2
- Forum: Hot Smoked Bacon
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Pickling a Turkey with Pops Curing Brine
Pops helped me with this process a couple weeks ago; I highly recommend trying this. I am not new to brinning, somehow this bird seemed to be even juicier compared to my previous without any cure. I was also pleasantly surprised at how much of a 'hammy / strami' taste actually is present... -
Turkey 911
I got the inspiration from post #16 in this thread:http://www.smokingmeatforums.com/forums/showthread.php?t=83810&page=2 Pops6927 answered several PMs I sent asking for details. I brined / cured / pickled for one week in following mixture. 1 gal. water 1 cup sugar 1 cup brown sugar 1 cup... -
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Turkey 911
Had probe in spud on turkey grate, was initially a little surprised at what the 'insulation' had done positively to raise temps, so dropped in another therm (again on turkey grate) when I introduced the probes to the bird. Thanks for your help! Juice is clear, legs are loose, bird looks nice. -
Turkey 911
I have got a 12 lb turkey (brined for one week in cure) that has been on smoke for 3.5 hours and I am getting thigh temp at 167* and 155 for the breast. My chamber temp has been hanging right at 250-255*. I thought this was way to fast and grab another therm, checked it for accuracy and... -
15lbs CB and 35lbs BBB (Pics)
Wooooooo Hoooooooooo! 50 pounds of buckboard and 15 pounds of canadian, you are going to need some help getting rid of that, (count me in if your looking). How big is your fridge, you have a locker? Going on vacation is not a bad idea for a long cure, eliminates having to look at the little...- freshmeat
- Post #8
- Forum: Hot Smoked Bacon
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Hi Mountain jerky seasoning. Too much cure?
If you are talking about this. The answer is no. I have not used the Hi Mountain kit before, I would imagine the volume would appear higher because of additions to the cure they are packaging. Make sure to check out this thread for a starting point on learning the differences in...- freshmeat
- Post #8
- Forum: Making Jerky
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How much butt?
Looking for suggestions on how many people an average butt (7 lb. bone in) will feed. I have been asked for pulled pork at family get together over X-mas. The head count is locked on 12 adults. My plan was to smoke, rest, pull, vacuum seal, freeze and reheat in boiling water while still...
