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  1. smoked loin 001.jpg

    smoked loin 001.jpg

    • smokingmymeat
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  2. smoked loin 001.jpg

    smoked loin 001.jpg

    • smokingmymeat
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  3. smoked p.loin 005.jpg

    smoked p.loin 005.jpg

    • smokingmymeat
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  4. smoked foods 001.jpg

    smoked foods 001.jpg

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  5. smokingmymeat

    More bbb help

    I posted earlier about not adding quite enough hi-mtn season cure to my pork loin for Canadian Bacon. Curing since Nov. 5th. Thank you for all the advice. After I smoke it should I put it back in the fridge for a few days before slicing it.
  6. smokingmymeat

    RED SAUCE FOR LAMB (MUTTON)

    Got a Lamb lover here. Got a leg in the freezer, I'll have to try this sauce.
  7. smokingmymeat

    Dill Jerky batch 2 and other flavors w/qview

    Looks good from here. I like the kabob sticks idea too.
  8. smokingmymeat

    Prime Sirloin Jerky

    :drool. Can't wait for my meat slicer to get here.
  9. smokingmymeat

    Orange Bourbon Spare ribs on Sunday!

    :drool How much longer!!!!
  10. smokingmymeat

    Greetings from New Mexico

    Welcome, don't worry about anything. These guys are VERY friendly and VERY helpful! Glad to have you here and you will be too!
  11. smokingmymeat

    Homebrewers Roll-Call

    3 days Partial mash American amber ale 5 liter kegs when it's ready Ales Do I qualify as a brewer???
  12. smokingmymeat

    BBB help (Q-view added)

    Ya'll are great!!! Thanks a bunch! :yahoo: Thumbs Up
  13. smokingmymeat

    BBB help (Q-view added)

    Thanks again guys. Guess I better get to flipping it. I vacuum packed it. Will it make a difference. Happy smoking, Big AL
  14. smokingmymeat

    BBB help (Q-view added)

    Thanks again guys. Guess I better get to flipping it. Happy smoking, Big AL
  15. smokingmymeat

    BBB help (Q-view added)

    Thanks for the help. Think I'll stick with 2 weeks and a fry test with the info you given me. It was 3½" thick. Thank you everyone. Happy smoking, Big AL
  16. smokingmymeat

    BBB help (Q-view added)

    Thanks guys, info is much appreciated. Sorry I didn'respond sooner. Football and beer got in the way. I was thinking about 14 days, any options about that would be great.
  17. smokingmymeat

    BBB help (Q-view added)

    I am having my first go at making BBB. I am using the hi-mountain Bobby cure. I did this yesterday with a 2.5lb piece of pork loin. Unfortunately I realized today that I screwed up and only used enough cure for 2 pounds. Will I be okay, do I leave it cure longer or is it a lost cause. Looking...
  18. smokingmymeat

    1st time pork butt

    Thanks AL, but unfortunately I posted too late last night to get the help I needed. So in winging it I didn't do it like that. I did leave the chip loader out some but the pellets went out. Basically there was no smoke when I got up this morning. That was at the 9 hour mark. It sure looked...
  19. smokingmymeat

    1st time pork butt

    Was going to do a butt tommorrow,( butt ) I got chompin' at the bit. It's goin' in tonight. Using my MES 30 and amazn pellets so I don't have to stay up tonight. My question is what to do with the chip feeder thing? I've taken the chip tray out. Thought I saw something on here about it but...
  20. smokingmymeat

    Diving in BUTT first. (QVIEW HEAVY)

    That butt sure is looking good! I've been looking for a good slaw recipe and think I'll use yours( if u don't mind). Think a little horseradish in that will make it rock. Time to get the butt out of the freezer for the weekend.
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