Toggle sidebar

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.
  1. hookedonq

    A-MAZE-N Products Thanksgiving Giveaway

    I am thankful for my wonderful fiance, My kids and our health and just an amazing family!
  2. hookedonq

    bacon curing question

    Dave thanks for the reply.. Id like to be able to get away from the measuring out cure mix for each individual belly. Ideally id like to make a batch of cure for say 50 lbs of bellies rub them down stack them in a tub with a drain under refrigeration for 10 days or so without all the tedious...
  3. bacon curing question

    bacon curing question

  4. 1060414BM4462.jpg

    1060414BM4462.jpg

    • hookedonq
    • Media item
    • Comments: 0
    • Album: bacon curing question
  5. hookedonq

    bacon curing question

    Bump. Nobody has any input on this?
  6. hookedonq

    bacon curing question

    Hello all i have been curing bacon for a while now and use the same technique as most folks do curing in bags where the liquid is absorbed back into the meat. My question is does anybody have any input on curing in tubs or the like where any liquid would be drained away from the meat? This is...
  7. hookedonq

    Breakfast sausage like Cracker Barrel

    I use my regular breakfast sausage seasoning and just add the correct amount of cure stuff in muslin bags and cold smoke for around 30 hours at below 40 degrees
  8. hookedonq

    Breakfast sausage like Cracker Barrel

    http://www.smokingmeatforums.com/t/132141/tenn-country-smoked-breakfast-sausage-1st-thread-with-q-views Here ya go.
  9. hookedonq

    U D S Grease clean out

    I drilled a small hole in the center of the bottom of mine so any grease and condensation buid up drains while cooking. Works like a charm
  10. hookedonq

    Belly/Back Bacon

    Great looking bacon. And great idea deep frying it in bacon grease. Dont know why i never thought of that but I'll have to try it
  11. hookedonq

    I surrender....all but given up on the UDS....

    not all uds are setup to grill or sear like yours and im betting the OP isn't maybe thats what he needs to do to get the results he looking for
  12. hookedonq

    I surrender....all but given up on the UDS....

    I agree with addertooth here. In my opinion your comparing apples to oranges these are two totally different type cookers That cook completely different from one another. Your not gonna get your drum to cook like your egg. Try a longer smoker like a butt or brisket thats what a uds is best for...
  13. hookedonq

    My little boy

    As a father of four boys i could not imagine dealing with what you are right now. We will be praying for you and your family
  14. hookedonq

    Weston 7.5" Meat Slicer

    I had one that looked exactly like that one different brand though. I used it twice to slice bacon and the second time the plastic gears stripped. I have been watching Craigslist waiting for a commercial slicer to come up for a good price since than
  15. hookedonq

    went to shirley fabrications website and saw something that concerned me,maybe no one else.

    Give paul Shirley a call im sure he would be glad to answer any of your question or concerns. As far as im concerned there is absolutely nothing wrong with using a propane tank to save some money. Lots of folks have done it.
  16. hookedonq

    What temp to smoke sausage at?

    Is it ok to cold smoke and than freeze and cook later they will be pan fried before eating so is it really necessary to cook while smoking.
  17. hookedonq

    What temp to smoke sausage at?

    Anyone ealse have any input on this. Also will it be safe to hang these for 2 days in 50 to 60 degree temps. Ive tried to do my homework on this process but im not having much luck
  18. hookedonq

    Inkjunkie UDS...

    Nice looking drum! The moisture is normal or at least for me it was i drilled a very small hole in the center of the bottom so it drains during cooking
  19. hookedonq

    Longer smoke Bacon...

    Great looking bacon! That 2 week aging period helps with the final product also. Last time i did bacon i let some hang in the smokehouse a little over 2 weeks after a 11 days curing and it had a much better flavor and a better color also compared to bacon i hadn't aged Fyi Most old fashioned...
  20. hookedonq

    What temp to smoke sausage at?

    Wouldn't letting it hang in the Smokehouse for the two days be enough to dry it?
Top Bottom
Back
Clicky