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I think I found some from my local store.
http://www.basspro.com/servlet/catal...=SearchResults
This should work right. This is their website.
http://www2.mailordercentral.com/lem...asp?number=208
Thanks again
Thanks,
That makes it seems very easy. I have to find were to get the supplies. I did just think of something my local hunting stores. I would think Bass Pro and Gander Mountin should have some of that modern cure.
I have been reading a lot about making a custom smoker and finding 55gal drums right now I just can not find at least ones that are not used for cemicals. But I came accross this and it hit me as an idea since a lot of farms out by me run on propane so I have a lot of propane shops with old...
I am getting my self ready for when the hog is done and I have 2 fresh hams and about 15-20lbs of bacon to smoke. What I am trying to get down is what I need and what I have to get ready for.
I have two smokers and I do not know what one is better for this.
Brinkmann Smoke`N Pit Pitmaster...
Thanks,
I have had the same problem in the seach. I did find out one thing that many rawhides use chemicals to make them last like they do and they do not break down in the track of the dog. What I think I am going to do is try to make them like jerky. I figure I have about 10-20lbs of skin...
Well as my lost post stated I bougt a hog at the county fair and my local butcher is getting it set for us. But I did not forget about the dogs. For them I have the ears, snout, feet, and skin all coming for them.
What I just do not know how to do yet is how to make them rawhides. I have a...
It was at the McHenry County Fair in Woodstock.
Come to think of it next year when I get the info I will post it on the board. That way if anyone want to try out their cooking skills they can and it is a lot of fun.
Neal
Well welcome to being addicted to the good kind of smoking. Trust me it will be a bit of trial and error at first but you will get it down. Ribs look good not over cooked.
As for the rubs you will have to play with them. I have been working on a rib rub for about 5 months now and I am just...
O man I did not even think of that. I would guess we will have to get more judges. I guess if we had judges for beef, chicken, and pork we could handle it. The fair grounds were very happy with it and the turn out and they do want to do it agian next year.
If you are some how up in...
Well I just got home from it. We only had 7 teams. Only 3 did a beef, chicken, and pork ribs. The beef was a little hard because we had one brisket and 2 steaks (yea I know not smoked but we allowed it). With 4 judges it was not that bad.
Problem is how stuffed I am. About total I had a...
I just found tonight that after going to the fair today to get our first hog that I have to go back tomarrow to be a judge at a BBQ competion. I could not get into it because our local kiwanis members are judges and since my father right now is the presedent of the group I could not do it...
Well we have a hog on the way. We got a 251lb hog. Nice and strong on front and rear and lean in the middle. Was a outside open pen hog so it has not just sat in a small pen all of it life. Found out one thing at a fair though your out of pocket is a bit much at first. We got a cheaper hog...
Thanks,
I would love to try and smoke the full thing with my hunting gear I could save the cash and kill it clean it and smoke it but I just do not have the smoker to do it. I am still trying to figure out a way to make a custom one. I do auto restoration so with body hammers, drill press...
This weekend I am hitting the county fair that has more hogs this year then in past years so they might go cheep near the end. What I am wondering is when we have it buchered out is there any cuts that I should make sure they do and not have it ground up. I am just not sure if there are any...
I just order my Brisket yesterday from my butcher. Luckly for only $1.99 a lb for un trimed. Got the same guy that cut my clud. Doing it for fathers day. With my new meat slicer $10 at a garage sale for a 6 3/4" never used it should make for a good meal now this Sunday. I could never cut my...
I get mine at meijers and they are very meaty and have very little fat. That is why I had to do the 3-3. The first time I did a 3-2-1 but they dried out a lot. So I did the 3-3 and that fixed the problem. When I pulled them out of the foil there was almost no fat in the foil just the apple...
I just did my second try at them today and I did a 3-3 on them and the came out great. They were very tender and just pulled right off the bone. I have to say I was kind of shocked because I have had pork ribs more though. I put the ribs in foil right about when the meet at shrunk about 1/16...
Hey just wondering how much of a kick does this have? My Grandmother can not take a very spicy food. On most of my meats rubs I have to cut the hot pepers by about half.
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