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  1. smokingmymeat

    bbally lox

    just wanted to say thanks for the lox recipe that i'm doing right now, and a thanks to SmokinAl also who was the first post i saw on this that was bbally's. i'm fixin to go into the 36 hour drying period which will put me into a Wed.  smoking.  i am curious what smoke everyone has used to do...
  2. smokingmymeat

    I want to start brewing but i got a few questions??

    Try the "forums" at www.northernbrewer.com
  3. smokingmymeat

    Where to start?

    DON'T START BREWING BEER!!!!!! It's addicting. I'm probably too late. I can't tell ya how great it is when you're drinking beer you made while you're making you're next beer/beers and a piece of meat on the smoker. Try www.northernbrewer.com for more info. Your cleaning and sanitation are very...
  4. smokingmymeat

    Thanks to All

    Your gonna like what you see here. :welcome1:
  5. smokingmymeat

    New Guy

    Good morning and welcome:welcome1: I grew up in Dubuque.
  6. smokingmymeat

    My first disaster!

    Sorry for your loss. Did you wrap you're butt at 165* in foil. Also at that point you could have moved the butt to the oven and got the ribs on the smoker. Better luck next time. Happy smoking, Big AL. :grilling_smilie:
  7. smokingmymeat

    Howdy all , Newby here

    Welcome! Well I got to tell ya you've landed in the right place. There's a lot of experience here to draw from.(not me). Your sure to get alot of great advice.
  8. smokingmymeat

    Pork butt for elk hunt

    Thanks guys. Sorry I didn't get back sooner. Yup, I moved the probe and also used a second one. Thanks for that anyhow cause ya never know. I was thinking I would pull it like after a couple of hours of hitting a temp. that doesn't change like that. It helps to know others are doing it that...
  9. smokingmymeat

    Pork butt for elk hunt

    My buddy drew a black powder elk tag so I thought I'd smoke one up for camp. This is about four hours in. What!! I can't see a way to post pics on my IPAD. So, this didn't really happen? This was all a dream? I swear I could taste it. Crap! So maybe you guys could help me with a problem. In my...
  10. smokingmymeat

    Need help with curing

    Probably replying a bit late but go with what "fpnmf" said. I've done two bellies using "POPS" brine. The first one I used the basic recipe and and it turned out great. Smoked it in my MES30 with no heat using maple pellets. One person told me it was the best bacon they ever had. The second...
  11. smokingmymeat

    wet brine temps

    Checked temps. this morning, 32gar/38brine. Other days had been as cold or maybe a bit colder. I think it was 35 in garage when I put it out there.  Also, do I need to stir the brine once or twice during the cure time? Thanks a bunch guys!   Happy smoking,       Big AL
  12. smokingmymeat

    wet brine temps

    It's the temp. in my garage today. It gets colder at night. just checked the temps. of the brine and they're at 38 and 40.
  13. smokingmymeat

    wet brine temps

    I've got 12lbs. of pork belly and 10lbs of pork loin for CB soaking in a couple of tubs of Pops brine now for a couple of days. It's been in my garage under 45 degrees, today it went up but stiil under 50. Are these temps. alright or do I need to move it to the fridge?
  14. smokingmymeat

    Hickory Smoked Bacon Wrapped Bacon

    Thanks cowgirl, much appreciated.
  15. smokingmymeat

    Hickory Smoked Bacon Wrapped Bacon

    YUUUMMMMY!! You're probably gonna need some help eating the rest of that meat too, so I'm volunteering. Can someone help me out and tell me what is "steakhouse bacon"?
  16. smokingmymeat

    More bbb help

    Oh yes, almost forgot, thx POP. Going to see if I can hunt up a pork belly and use your brine to make some proper Bacon.
  17. smokingmymeat

    More bbb help

    I updated with pics on my "bbb help" that you commented on AL, thanks for you're help. This was a bit of a redundant question since I couldn't get to it for a couple of days to slice it any way. Happy smoking, Big AL
  18. smokingmymeat

    Got my first belly in the smoker (finished Q-View)

    X2
  19. smokingmymeat

    BBB help (Q-view added)

    Thanks guys, cold or heated it's good. I can see a BLT in near future. Happy smoking, Big AL
  20. smokingmymeat

    BBB help (Q-view added)

    Meat slicer arrived on Monday so now I can finish this project. Rinsed the pork loin and fridged overnite. Smoker on Tuesday, sliced today(forgot to take pics before slicing). I think this has turned out great. Thanks for all the help!
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