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  1. newsmokerky

    beef roast

    Yeah, and Kroger doesn't carry it.
  2. newsmokerky

    beef roast

    I plan to shred/pull like a butt.
  3. newsmokerky

    beef roast

    Just got back from grocery. They didn't have any thick worcestershire sauce, so I got some A-1 thick and hearty. I've used that on rib roasts, so it should work fine. Gonna rub liberally with Weber Dry Smoke rub, then coat with the A-1. Wrap it up, and put in fridge over night. Put in the...
  4. newsmokerky

    beef roast

    That's what he called it, lol. How do you spell worcestershire anyway?
  5. newsmokerky

    beef roast

    I've got a 2.75 lb chuck roast thawing. Gonna give Bear's method with thick "wooshy" and rub a try. Prep in a little while, smoke tomorrow after church. My mouth is watering thinking about it.
  6. newsmokerky

    Shelf life of home cured bacon

    Frying some now
  7. newsmokerky

    beef roast

    Will do. Thank you.
  8. newsmokerky

    beef roast

    Sweet, I hadn't thought about it that way. Shred like a butt, or is it better sliced?
  9. newsmokerky

    beef roast

    Is a chuck roast any good to smoke, or are they too fatty?
  10. newsmokerky

    Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)

    Holy cow! That looks incredible!!!!!
  11. newsmokerky

    Shelf life of home cured bacon

    I went ahead and vac sealed and froze all of mine in packages of 4 to 8 slices.
  12. newsmokerky

    Bacon #2

    On my first slab, I copied Disco's basic process to the letter. I thought it was really good. The wife said it was too sweet, and it was a little heavy on smoke. This batch, I cut the brown sugar in about half, and increased the salt by 25% or so. The first slab I did the 5 hour cold smoke...
  13. newsmokerky

    Bacon #2

    Ever feel like nobody is listening?
  14. newsmokerky

    Bacon #2

    Very good, zeroing in on the preferred flavor. A little bit too salty, needed a little more brown sugar, and a little more smoke. Increase the brown sugar a bit and reduce the salt on the next cure. I'll do a 2 hour cold smoke on next slab, then do the heat smoke. Another enjoyable project...
  15. newsmokerky

    Bacon #2

    Looks great. Fry test in a bit
  16. newsmokerky

    Bacon #2

    It stalled at 99-102 degrees for a very long time(30 minutes plus). Had one Maverick probe in the thickest cut. I knew that couldn't be right. I pulled the probe, and inserted the other Maverick probe. It jumped to 120. Finished the job out with that probe. After pulling, I double checked...
  17. newsmokerky

    Bacon #2

    Looks and smells incredible. 3 hourish at 170 with apple wood smoke to 140 IT. Let cool to room temp and in ziploc in fridge. Slice tomorrow night.
  18. newsmokerky

    Bacon #2

    This slab was smaller, and not as thick as the first one. 5 day cure. Soaked in cold water for an hour, changing half way through. In fridge now on rack. Any reason not to leave in fridge 48 hours prior to smoking?
  19. newsmokerky

    Smoked squirrel gumbo

    Share the squirrel smoke technique please.
  20. newsmokerky

    Bacon #2

    Doing my second slab of bacon. Was happy with first. Maybe a bit too smoky. Wife said it was too sweet, whatever. Lol. This slab is 2 pounds7 ounces. Used just shy of 1/2 tsp Prague #1. 4 tsp each of kosher salt and brown sugar. Slab is thin but gonna do a week cure. Plan to do just heat smoke...
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