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  1. newsmokerky

    bacon?

    First slab of bacon is rubbed down, sealed in a zip loc in the fridge. 2 lb, 14 oz slab. Rubbed per Disco's suggestions on his basic thread. Gonna leave it in fridge for 7 days. Flip it/massage it daily. Will post pics when it comes out of fridge.
  2. newsmokerky

    Finished smell of brisket

    Finished product looks great. Sliced pics?
  3. newsmokerky

    got a #2

    I wrap mine in 4 layers of heavy foil. Poke 5-6 holes in it. Lasts maybe three hours. I may put several layers of foil on the tray itself. See if that helps. Not a big deal. Just have to add wood after 3 hours or so on a long smoke.
  4. newsmokerky

    got a #2

    Looking for the smoke to last longer. 3 hours is all it lasts. I just open and add more chunks when it dies.
  5. newsmokerky

    bacon?

    Now I’m completely confused. Can I not cold smoke bacon with the amazn tube in my smokin it II after curing it?
  6. newsmokerky

    bacon?

    Ordered an Amazn cold smoke tube, apple pellets, and pink curing salt. Let the fun begin!
  7. newsmokerky

    How long does a person expect a grill to last?

    I had a charbroil from Lowe's that lasted 3 years. I grill a lot, 2 times a week on average year round. I've had my Weber Genesis for 12 years now. It stays outside, year round. I've replaced the grates twice under warranty. Replaced the burners once under warranty. I've replaced the...
  8. newsmokerky

    bacon?

    thank you sir.
  9. newsmokerky

    bacon?

    OK, I've got some nice 12" x 12" or so slabs of belly from the pigs we killed this weekend. I've got one slab in the fridge, the rest in the freezer. I'd like to try to make some applewood smoked bacon. Does it need to be cured prior to smoking? Cold smoke? All tips/advice will be greatly...
  10. newsmokerky

    Boneless prime rib

    Any thoughts on how it got done so quickly? Smokin it II. 225. 7.5 lbs give or take at 225 in 3.5 hours. It was on lowest rack. Not complaining as it turned out great. Expected 5 hours or so. Wish I had taken pics. Had 5 people tired and hungry so I sliced and served.
  11. newsmokerky

    Boneless prime rib

    OMG this was so good. We were cutting up hogs and I did this during the process. Forgot to take pics. I was surprised that it got to 135 IT as quick as I it did. 7.5 lb boneless ribeye roast hit 135 in about 3.5 hours. It was fork tender. Incredible.
  12. newsmokerky

    Boneless prime rib

    prime rib is started
  13. newsmokerky

    cost of Pork Belly

    Dang! We bought those hogs for .55 a lb. I'm gonna keep all the belly!
  14. newsmokerky

    Wild Turkey Leg and Thigh

    You don't know what you're missing. Dark meat has more flavor. Wild bird leg/thigh is very tough, but there's a lot of meat there. I always keep them. My two, Dad's two, and everybody else I call a bird in for.
  15. newsmokerky

    Wild Turkey Leg and Thigh

    I keep my turkey thighs and legs as well. I cook them for about 12-15 hours on low in a crockpot with chicken broth. Then I make turkey salad, soup, or creamed turkey with them. No way to make them fit to eat without a slow or pressure cooker.
  16. newsmokerky

    Paint bubbling inside smoker?

    You sure it's paint and not creosote?
  17. newsmokerky

    bacon?

    Kroger regularly runs butts on sale for as little as $1.59 a lb. Sometimes cheaper at Aldi. W Yes, we have a great vacuum sealer. Commercial grade.
  18. newsmokerky

    bacon?

    Yes, we make sausage, and it's tremendous sausage. I forgot to add, we keep the ribs too. As for the rest, it's so cheap to purchase on sale, we don't mess with it. We do keep all the rib cuts. I was amiss there....
  19. newsmokerky

    bacon?

    Hmmmm. I'm thinking I'm gonna keep some of it and freeze it. Keep 12"X12" blocks or so? Is there any reason bacon HAS to be sliced in uniform slices? I do not have a slicer. Will have to free hand it after smoking.
  20. newsmokerky

    bacon?

    Hmmm. I don't have the equipment to cold smoke for now. I've got the new Smokin It II, but don't have any cold smoke accessories. Can the bacon/belly be frozen, then smoked later?
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