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    Icepocalypse cheese

    If you hadn’t heard, Texas is closed due to weather. I planned ahead and smoked a batch of cheese today with oak pellets. Another batch going tomorrow with hickory And salmon on Tuesday I would eat right away, but I’ve heard to wait 2 weeks for smoke to absorb into the cheese. Is that really...
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    Lox this weekend

    With Houston expecting a good cold snap - I'm going to get some salmon prepped to smoke this weekend or Monday since I've been told Monday will be a "work from home day" due to potential inclement weather. A couple questions: Question 1: Best salmon to use? I'll hit the market tonight, but I...
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    First attempt at lox -SmokinAl method

    Tried this a couple months ago and just joined the forum, so here it goes with a few pictures: I followed Al’s method almost to the letter. I didn’t trim up the salmon filets (cut the tails off) since I don’t eat salmon other than smoked. Next time I will trim them up to more square-so the...
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    Canadian bacon trial run, Bearcarver’s method

    Even though I just joined today, I’ve been perusing a few threads here for ideas. Here’s a trial run at Canadian bacon I did about a month ago I had about a third of a raw pork loin I set aside to attempt making Canadian bacon Using Bearcarver’s tutorial. it took a while to find TQ in a local...
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    New from Texas

    greetings! I live in Houston, but due to Covid I have sequestered myself at a beach house in Crystal Beach. I cook on a Kamado Joe "Big Joe" mostly. I also have a small Traeger and I a small "Old Smokey" both of which sit monstly unused after I bought the KJ. I have another Big Joe at my...
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    Buc-cee's Peppered Dried Beef - recipe/tips?

    Down here in Texas we have the most glorious chain of convenience store/gas stations called Buc-cee's. In addition to having the cleanest restrooms anywhere, they have all sorts of stuff for sale - including my personal favorite: "Peppered dried beef" it's like a very thick jerky, that is very...
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    Bacon failure? Need advice

    Long story, few pictures...please bear with me...not even sure if this should be in "cold smoked" or "hot smoked" bacon forum :D I've only made a few batches of bacon using a basic recipe from my brother(all weights are per pound of pork belly): 1.134gm pink salt, 0.6 oz light brown sugar, and...
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