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  1. brewerdave

    New Braunfels information?

    Hey all, So. I uh, did a thing today. I bought 2 old New Braunfel offset smokers today from an owner that has had them for 15+ years. He and his wife are downsizing and I couldn't resist the price. You should see the rig they're keeping,lol. One is the Hondo model(or close enough) and the...
  2. brewerdave

    Does anybody here own the masterbuilt mps 20b patio-2-portable propane smoker?

    Hey all, Long long time no post.Family and life has kept me busy. Last weekend I got a masterbuilt mps 20b patio-2-portable propane smoker at a ridiculously low price. I think it will be perfect as can be for myself and 2 other people. I've done some beef sausage and kielbasa in it to break it...
  3. brewerdave

    My first try at bacon

    So, 15 pounds of pork belly trimmed, cut into 5 pound slabs.  ​5 pound belly recipe: ½ cup of salt ½ cup of brown sugar 1 TBS of black pepper 1 tsp of Insta-Cure #1 ½ cup (or more) honey Place mix and belly in 2.5 gallon zip-lock bags. Turn daily for 7 days. Cut a small slice to make...
  4. brewerdave

    Brewer is back

    Hello all, It's been a crazy year since I've been on here. I've been busy but I've been making smoke as well. I look forward to seeing what everyone has been up to BD
  5. brewerdave

    Canadian bacon end pieces. What to do with them?

    Hey all, I made a batch of canadian bacon last weekend and it turned out great. Heres my quandry: After smoking and slicing, I had 2 ends from each slab of CB I smoked. I wasn't going to toss them out and I don't have any animals yet, so I vacuum sealed and froze them. So, what do y'all do...
  6. brewerdave

    2nd batch of Canadian bacon

    Hello again, I am making a 2nd batch of Canadian bacon. This time it will be from a true pork loin, not a tenderloin. FWIW, the tenderloin attempt was wonderful. True croisant size slices, real mcmuffin sized slices. Awesome This next batch will be brined, then batch 3 will be dry cured. Batch...
  7. brewerdave

    1st try for Canadian bacon using pops brine soon

    Hey again everyone, I stole the thread from woodcutter because it looked so good. I want to use the brine from his original thread, but I have a bunch of Morton's tenderquick that I need to use up. Heres the brine posted by woodcutter: Recipe 1 gallon of water 1 cup granulated sugar 3/4...
  8. brewerdave

    Summer sausage in the oven

    Hey all, I am modifying my char-broil smoker but still want to experiment with summer sausage, so I came up with this recipe that I could cook in the oven. It turned out very good and was quite simple. Recipe: Sweet 'n Smoky Summer Sausage test Small batch  2 pounds of 75/25 ground beef ...
  9. brewerdave

    Pepperoni snack sticks recipe, other methods of preparation

    I have modified my pepperoni stick recipe as follows: Pepperoni snack stcks Ingredients: 1 pound of ground beef (80/20) 1/8 teaspoon of garlic powder 1 teaspoon of paprika 1.5 teaspoons of Morton’s Tender quick salt 1 tablespoon of fennel seed 1 teaspoon of crushed red pepper 1/4 cup...
  10. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    Hey all, I had built the original WallyWill smoker as a small capacity smoker. I got a great deal on a vertical gas smoker so I decided to repurpose it as a cold smoker. I came across the smoke daddy inc. Smokincense and this is the heart of the WallyWill V2.0.  I picked up some mild cheddar...
  11. brewerdave

    Greetings from the brewer

    Hello all. The handle is real. I started homebrewing eons ago and became a professional brewer in 2007. I am semi-retired now, putting life and career on hold to take care of aging parents. I am in South Carolina and near one of the greatest "Q" joints around, Henry's Smokehouse. Oh my. I'll...
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