Search results
-
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.
-
Canadian Bacon Dry Cured (Step by Step)
I have followed BearCarvers curing instructions as well. After applying TQ, I sprinkled with Garlic powder, then dusted with just enough Ground Cayenne Pepper to tell it is on there. Let cure. Rinse, reapply more Garlic Powder and Cayenne. Form Pellicle. Cold smoke over apple for 24 hours... -
Grinding Question
Having only gone through 2 meat grinding sessions I am still a newbie. The first session was with a hand powered grinder. Blades seemed dull, meat could have been a little more frozen. For this we cut the pork butt up into cubes like everyone does. Took forever. The second was with a... -
Rather heated discussion
Reading the instructions on the bag, I understand where your neighbor is coming from. If the Morton Home Meat curing Guide says otherwise, Someone with a copy of that needs to send that to Morton's asking what's up. -
Rather heated discussion
When I cure like that it is in the neighborhood of Bearcarver as well. I have never used TQ. Out of curiosity, what do the instructions on the bag say? -
Which gasser to get for my first?
I have used my In-laws vertical Char-Broil Propane Smoker. It has a hard time getting down to 225°F in warm weather. This requires the "needle valve" mod, or you find the delicate spot between High and Off on the factory dial. With this you will probably want to build a heat shield around the...- donr
- Post #5
- Forum: Propane Smokers
-
YOU GUYS ARE SWAMPING ME
I have some Iodized sea salt, I think Morton's makes it. Morton's canning and kosher salt is chemically identical, just different grain size. If you know weights/volume of each, just grind the kosher down finer so it disolves easier. I buy extra coarse sea salt and use an adjustable salt...- donr
- Post #50
- Forum: General Discussion
-
Whatcha making for the Super Bowl?
Coast to Coast theme. Bivalve (clams, mussels, scallops & oysters) pizza with alfredo sauce and Fluffernutters. I'll probably just use a little smoked flour in the pizza dough. Don- donr
- Post #14
- Forum: General Discussion
-
Planning First Smoke--Three Questions Please
Qview=pictures of your bb"Q". Both while cooking and plated, ready to serve. BearView is extreme close up pictures of your food. -
How big..
I cut it to about the size of a Town House cracker, because that's how I eat it. Scientific guess below. The thicker the piece, the longer it would need smoked, maybe in multiple sessions with some resting in between. It would also need to mellow longer to allow the smoke to penetrate...- donr
- Post #2
- Forum: Smoked Cheese
-
Brisket in electric smoker?
I have done several in an electric version of the El Cheapo Brinkman. If you are familiar with controlling the temp. in your smoker you won't have a problem. I put the meat on the top shelf and used a "drip" pan underneath it to make Chef Jimmy's Au Jus. A lot of folks just use Salt... -
recently had smoker latex coated now it cooks with a smell that burns my eyes
High temp. paint will give off fumes after it dries until it has fully cured, which normally requires baking. it will eventually cure in normal service. I have also never seen high temperature Latex paint. Whether or not this is what's going on, I dont know. As stated above, I would call...- donr
- Post #11
- Forum: General Discussion
-
-
Pizza Fatty for Football
I might just serve some extra sauce on the side for dipping. If you like Italian sausage (hot or not) you could mix the spices into the ground beef before rolling to give it that flavor without the heart attack. -
What's Your Worst Meal Story??
Dessert story really, 1) Shortly after we were married, we were over at my folks house for Thanksgiving dinner. My older sister had made the pumpkin pies completely from scratch. My wife really like pumpkin pie. My sister either didn't cook the pumpkin long enough or scraped too close to... -
Successful Summer Sausage- Got the tang!
Looks wonderful. How did you manage to measure out .34 grams of bactoFerm? Apparently a much better scale than I have. I suppose I could use my gunpowder scale, since .1 grain is .006 grams I know it would be a pain for them, but they should sell that in a package for 5 lbs of meat. Don -
Biscuits & Gravy?
I have cold smoked flour before and used it in biscuits and gravy. I have also used smoked butter to make the gravy as well. Both add an extra dimension to the meal. I'm not sure I will ever use anything but Pop's breakfast sausage (sometimes with red pepper) to make biscuits and gravy, if... -
Newbie with so many questions.
Newb at sausage, have only made pop’s and some snack sticks. I want to make some summer sausage and trail Bologna for a Canoe trip and have a zillion questions floating around in my head. I was looking at commercially available seasoning mixes, LEM, SausageMaker, etc. Most say to use at least... -
Country-Style Breakfast Sausage
3.8-4 grams per pound. Gives a nice zing, but still allows you to taste the seasonings as well. Your mileage may vary. -
When Chickens Fly (Chicken Hanging Cooker)
Something like this would let you close the lid. Not quite the same effect as you are working towards.- donr
- Post #3
- Forum: General Discussion
-
Planning a Turducken for Thanksgiving...Couple of questions
Ask the butcher to brine the parts before assembly. I'm sure it won't be free, but he may do it. Don
