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. IMG_1658.JPG

    IMG_1658.JPG

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  2. IMG_1657.jpg

    IMG_1657.jpg

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  3. IMG_1656.JPG

    IMG_1656.JPG

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  4. IMG_1670.JPG

    IMG_1670.JPG

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  5. IMG_1653.JPG

    IMG_1653.JPG

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  6. IMG_1652.JPG

    IMG_1652.JPG

    • garyc
    • Media item
    • Comments: 0
    • Album: Smoked Prime Rib and Grilled Lobster for Mothers Day!
  7. garyc

    From Hog Leg to Easter Ham!

    Pop's, I have this thread printed out and have made several wonderful hams using your wisdom. Thank you. I have a question. I have a large ham in the brine for about 26 days now and I was wondering how long I can safely leave it in. This ham is for Easter and was thinking I would pull it in 2...
  8. garyc

    smoke in my mes 40

    I posted a review of an attachment that MES makes. The Cold Smoker from MES. I got it for some of the same reasons you are talking about. With a full load of regular chips you will get 6 hours of smoke. Read my review here...
  9. garyc

    Review of the MES Cold Smoker attachement

    I have a 30" SS/window electric MES smoker. I bought it so I could continue to smoke even though it is too cold outside for my charcoal smoker. I have my MES in my garage with a chimney running out the window. I generally love it but the biggest problem I have is a difficulty getting good smoke...
  10. garyc

    Tough casings

    Well, I just took them out of the smoker. The casing is much better! It snapped when I bit into it like I wanted. Thanks, Nepas, for your advice!  
  11. garyc

    Tough casings

    I am looking at their web site right now. All I can get here is stuff from Basspro. Lem and High-Mountain is about it. I think that if this works out I will try hot dogs again. I will try the sheep casings they have here. Thanks!
  12. garyc

    Tough casings

    Thanks! I am smoking them right now. One hour of dry 130 deg then water in the pan. They have been at 140 deg for an hour with water and smoke. They are at 115 deg right now. I am looking forward to the results!
  13. garyc

    Tough casings

    Thank you for your response. I always thought the idea of the 1 hour (or so) at 130 deg was to make the casings dry so the smoke would penetrate. Wouldn't water in the pan counteract this goal? Since I have had no luck doing things the way I have been doing them I will definitely try this...
  14. garyc

    Tough casings

    I have been trying to make smoked sausage for quite a while now and I have had some success with the exception of my casings. When I try to make anything that is smoked I get tough casings. I use the Hi-Mountain kits for the most part and I like the way they taste. When I make fresh sausage like...
  15. garyc

    Bacon and Cheese cold smoke with Qview

    One is fat side up and the other is meat side up.. Just wanted to show the color of both sides.
  16. garyc

    Yet another first BBB with Qview

    I had the same problem with my electric MES using a sawdust AMS. I found that taking out the chip tray gave me enough air flow to keep the smoke going. I am not sure how your Traeger is set up but if there is a way to let air into the bottom of it you will find it will stay lit a lot better.
  17. garyc

    Bacon and Cheese cold smoke with Qview

    Yep, some of the finer things in life! This forum has been a God-send. All of my BBQ skills have been vastly improved since joining. It has also saved me a lot of money and ruined dinners because I can learn from some very talented people. I will never forget my first attempt at beef brisket. It...
  18. garyc

    Bacon and Cheese cold smoke with Qview

    I ran out of bacon the other day so I figured it was time to make some more. The last time I went for a spicy garlic bacon, which was a hit, so this time I thought I would try something different. I went with the TQ dry cure method. I put 1 TBS of TQ per pound of belly and 1 TBS of dark brown...
    • garyc
    • Thread
    • Replies: 11
    • Forum: Bacon
  19. garyc

    Making bacon - some questions

    Thanks to  everyone for the very useful comments. I really love this site!  I will be smoking some cheese when I smoke these bellies, I will provide some Q-views when the time comes.
  20. garyc

    Making bacon - some questions

    I did use level TBS and I used a scale to weigh the meat so I am confident of the TQ. I didn't realize that the sugar was causing the black edges on my last bacon, silly me. I should have realized that it was the sugar burning when I cooked it. I will scrub the outside very well and soak them...
Top Bottom
Back
Clicky