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.
-
got some porkbelly,so...
1st time trying bacon. Got about 8 pounds,and have rubbed it down with turbinado sugar, kosher salt and pepper. Stuck it in the fridge and in about 10 days gonna put some hickory smoke on it. Not using any cure as it's going to be in the fridge. So any tips?128515- matt r
- Thread
- Replies: 16
- Forum: Hot Smoked Bacon
-
Eastmans jerky cure question
I bought the package for mesquite jerky seasoning and cure. Contained two small packets, one cure and one seasoning. Seems woefully inadequate, but Id like to try it. few Questions please: 1. Im using about 5 lbs London Broil about 1/4 inch thick. Can I simply sprinkle the cure on the meat and...- matt r
- Thread
- Replies: 1
- Forum: Making Jerky
-
beef chuck shoulder roast
Looks delish!! Im gonna give it another shot this weekend...dont know what Im smoking, but Im Smoking! -
beef chuck shoulder roast
Thanks Sticky. Im going to check out your post and give it another shot. In hindsight, I may not have had the optimum cut here. I dont remember seeing a lot of marbling. I think that my errors were as follows: 1. meat was not fatty enough 2. though it seemed dry, it appears that I didnt cook... -
-
epic fail Please help!
Yes, I did. I guess that was not right? Should I have foiled it while it cooked? Thanks very much, guys. I cant believe I undercooked that thing, but as we were eating it, I said to my wife "I bet its not cooked enough"...she laughed...Anyway, Should I have foiled the meat at about 160IT and... -
epic fail Please help!
I did a Beef Chuck Shoulder roast, about 6-8 pounds. Marinated it overnight, cooked at 250 to an IT of 195. Foiled , put in cooler with a blanket. Sat for about 3 hours. It was terrible. DRY as the Desert. What the heck happened? Im so Frustrated.... -
beef chuck shoulder roast
FAIL!!! This was awful. DRY, Shoe leather. I took it out at 195, foiled and put in cooler with a blanket. What did I do wrong? Should I have taken it out earlier?? HELP! -
beef chuck shoulder roast
IT of 195. foiled her, wrapped in a blanket, and gonna let her rest easy in a cooler for 3-4 hours. Bark is hard and crunchy, and Im hoping the meat is soft and juicy. -
beef chuck shoulder roast
- matt r
- Album
- Comments: 0
-
beef chuck shoulder roast
I will, sir. Probably both. Hmmm...instead of a cooler, could you use an oven? Just curious. -
beef chuck shoulder roast
thanks guys, so if I smoke at 250, I can cut the time drastically. Smoke at 250 with Pecan to an IT of 195 -
beef chuck shoulder roast
I have a Beef Chuck Shoulder roast, about 6-8 pounds. I have it marinating and plan to slather it with Mustard and then a rub. Goes into the smoker tomorrow at 225 and when it hits IT of 190 I plan to pull it and let it rest. Ive heard anything from 6 hours to 20 hours for this cut. Does anyone... -
My first smoke.... a 10 lbs brisket.
Man, Im following this like a soap opera! Hows it gonna turn out? It looks awesome so far, and the pics are great. Sending much respect to you for hitting the brisket first time out...your a bold one! cant wait for the money shot on this... -
What's your occupation?
Senior Claims Specialist for Commercial Marine Claims insurance. Quite simply, if your a seaman who gets injured while at sea, I handle your insurance claims. Lots of pressure, but pays pretty well.- matt r
- Post #1,504
- Forum: General Discussion Sticky
-
-
Never saw a butt do this!
This is great help, guys, and I really appreciate it. Chef the pics you posted here are a big help. But, the roast I had looked like the bottom picture (pork butt roast) but had that thick layer of fat that the shoulder roast has. It had a squarish, flat-looking bone. Am I still talking Butt, or... -
Never saw a butt do this!
Im gonna do just that! What temp, though? 260-270?
