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  1. graystratcat

    Oak or Red Oak

    X2 on the red oak.  Great smoking wood especially for beef.
  2. graystratcat

    Wet cure on BBB turned to Jello!

    Here's the link to the previous post I mentioned above.  Scroll down a bit in this post and you'll see the info I was referring to. http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy -Salt
  3. graystratcat

    Wet cure on BBB turned to Jello!

    It's called Stringy or Ropey brine.  I posted some info about this a while back.  I'll try and find the post and post the link to it here if I find it. -Salt PS: Mods, you may want to move this to the Bacon thread.
  4. graystratcat

    Quick Question re Chicken Cordon Bleu Rolls

    I'm trying the chicken cordon bleu rolls for the first time and was trying to find some estimates as to cooking times.  Was hoping someone could help me out.  I have each roll wrapped in bacon and plan to smoke at 275*.  Just looking for a rough estimate of what the smoking time might be so I...
  5. graystratcat

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    Hey Gary, we're all waiting on some P-View!  Throw us a bone and post up some pix of some great looking PIZZA!!!! -Salt
  6. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Ironhorse, thanks for the comp.  As for your question, the next time I run this recipe, I'm not going to use the Country Brown cure and just use the proper amount of cure #1 to try and cut back a bit on the sweetness.  I'm not sure if reducing the above recipe by 4 oz of Country Brown is going...
  7. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Thanks guys! Slydog, I think the texture of the dry cured is a little more to my liking since the meat seems to be firmer than when I use a wet cure.  But, that's just my taste/opinion.  On the other hand the wet cure method is much easier and produces a great product.  I think they're both...
  8. graystratcat

    Dry Salami

    Those are looking mighty fine, Rick...  mighty fine indeed.....and the chorizo isn't looking to shabby either!  How much longer for both? -Salt
  9. graystratcat

    Braciole with Pics

    Great looking dish for sure, Scott!  I could almost smell it from here!!!! It's a staple at our house...my mother's recipe... goes great with a nice dish of pasta, crusty bread, a nice green salad and a nice glass of vino!  Cin Cin! -Salt
  10. graystratcat

    Elk/Pork Pepperoni Sticks Done and Updated

    Great job Alesia!  I bet the jerky is great too.  So, how do you like the taste of that High Mountain mix? -Salt
  11. graystratcat

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    That looks just amazing.  Great job for sure!  I bet you can not wait to fire that thing up for the first cook!  I know you're going to enjoy it for many years to come. -Salt
  12. graystratcat

    Dry Cured Spanish Chorizo

    Looking great Rick!
  13. graystratcat

    1st Brisket, Not a good start

    Psycho Dad, my hat is off to you brother.... you had a hell of a start to your day and now you're doing Combat Smoking for the family.  I commend you sir and wish you nothing but the best!  I hope it all turns out great and you're feeling better after that tumble.... May your next smoke be full...
  14. graystratcat

    Maintaining temp...

    Hey dallas, there are days like that when the temps just won't steady out.... maybe if you give us a little more info we'll be able to help out.  Couple questions for you since I only know a bit about your smoker. 1. Are you running all wood, charcoal and wood, or charcoal and chunks? 2. Are...
  15. graystratcat

    Caught Sight Of The Elusive NEPAS Today

    Great post, nothing like a few Q-Heads/friends getting together to talk about smoking, sausage, recipes and Q....AND have a chance to eat some great grub for lunch. I haven't been up to Lexington in a while...but I see from your post that the lines haven't gotten any short!  LOL Glad to hear...
  16. graystratcat

    First AMNPS run smoking cheese

    Great looking cheese TBS!  And I agree, the AMNPS is a great tool for cold smoking cheese! As for the color of your smoked, cheese, I find that cold smoking at a warmer range, say around 75*-85* gives me a lot more color than running at lower temps.  As long as you stay below 100*, the cheese...
  17. graystratcat

    How to do a bacon weave

    That vid is hilarious!  Talk about a veggie free meal!
  18. graystratcat

    Master Forge Double Door smoker in Baltimore...

    Hey Box, as David points out, no water with the sand... just 100% sand.  As for taste, I have not noticed any difference in taste using sand vs. water.  Actually, there is some very interesting reading about what causes the dreaded stall or plateau as related to moisture in the meat being...
  19. graystratcat

    how to get that blue smoke

    The guys above have  you covered regarding the wood issue.  My only other observation would be, are you sure it's not the unlit lump pumping out all the white smoke?  You might want to try starting your minion method with no wood chunks, let that go for about 20 minutes and see if you still get...
  20. graystratcat

    I got a box today!

    Congrats on the new smoker, that is one mean smokin' machine.  You're going to love it!  We'll all be waiting for your first q-view!
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