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  1. tomolu5

    when does meat accept smoke the best

    If your smoke is thin and blue, you cant have to much. heavy white smoke makes your food taste like a bonfire. Sent from my XT907 using Tapatalk 2
  2. tomolu5

    Guessing Game Rerun 2013

    I see a horses head in left eye Sent from my XT907 using Tapatalk 2
  3. tomolu5

    Shipping jerky???? To Afghanistan

    Well I got the first batch of jerky out this afternoon, think its just about right, a little bit tough on the skin. I put about a tsp of water in the zip lock with the jerky to soften the very outside layer, I will make sure it is dry before vac packing it. Flavor is very good, very very good
  4. tomolu5

    Shipping jerky???? To Afghanistan

    Okay, sneak peek time...I just sampled a couple of the smaller pieces, and oh my god, could be my best jerky ever. Only comment I have is the marinade comes through a little light. The texture is fantastic, smoke level is palatable to anybody! Hopefully the rest doesn't dry out to much as I'm...
  5. tomolu5

    Shipping jerky???? To Afghanistan

    Will do guys planning on dropping a note along the lines of thanks from the guys at SMF.com Here is he lovely sight I found when I got home So...we have cure, we have marinade, we have 6 hours smoke, then 6-8 hours of rest, then another 6 hours of smoke. After I shut the door here I cranked...
  6. tomolu5

    Shipping jerky???? To Afghanistan

    So... it cut it all up into strips This is after 36 hours in the cure/marinade, and I dried each piece off. I cold smoked it for 6 hours yesterday with mesquite pellets in the Amnps, then let it rest overnight. Some TBS! this morning I lit the Amnps before leaving for work So that's where I...
  7. tomolu5

    Taking my new Amnps for a spin!

    Thanks for the kind words guys, I think I'm addicted to cold smoking... these things are phenomenal Sent from my XT907 using Tapatalk 2
  8. tomolu5

    Still working the new Amnps! Bttm round roast with view

    Here it is as my lunch meat, toaster oven is my best friend Sent from my XT907 using Tapatalk 2
  9. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Yep, a scale is on my list, I need a good accurate one for weighing the meat/brines, and a small one for seasonings and cure. Just waiting till the come up on the list, can't spend it a at once...
  10. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    Thanks martin, I went level on the tablespoon. Sent from my XT907 using Tapatalk 2
  11. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    FPNMF. Thanks, I forgot to mention that I weighted the down, other than that, I guess its pops method I'm following. There just wasn't a time frame listed for Canadian bacon on the post you copied, so Vasily just wasn't sure, trying to learn is all. I plan to hot smoke two of them, I may just...
  12. tomolu5

    Question regarding cure and pops brine(Canadian bacon)

    I mixed up a batch of pops brine last night 1-gal water 1 cup sea salt 1 cup granulated sugar 1 cup brown sugar 1 TBS cure#1 1 TBS garlic powder 1 TBS onion powder 1 TBS molasses This weighed in at 8 lbs I put a 3.33 pound pork tenderloin in there. (Cut into thirds and injected in middle) its...
  13. tomolu5

    ideas for pint size jars

    :D:D:D:D:D:D:D Sent from my XT907 using Tapatalk 2
  14. tomolu5

    Shipping jerky???? To Afghanistan

    Thanks guys, I picked up 2 eye of round roasts on the way home, but have to order more seasoning for the other Sent from my XT907 using Tapatalk 2
  15. tomolu5

    Post best joke

    Last year I thought I would be a nice guy and get my mother in law a burial plot, one less thing for her to worry about. She was thrilled, but this year I didn't get her anything, and she was rather upset with me. When questioned I explained to her that she still hasn't used my gift from last...
  16. tomolu5

    Fed up with amns

    Not sure which model mes you have, but my pellet smoker burns good in my mes 30. I remove the loader, and chip tray. Light pellets with a torch, and let em burn for a good 10 minutes before blowing them out. Sometime they get going so good that I can't blow them out. I have been lighting both...
  17. tomolu5

    if you smoke it do you need to use a dehydrator

    As long as your smoker temps are low( 160 and lower) (feel free to correct me) that is considered drying and not cooking. Sent from my XT907 using Tapatalk 2
  18. tomolu5

    Shipping jerky???? To Afghanistan

    So my cousins husbands birthday is coming up, and he is on deployment in the sandbox. Was considering going into overtime to fine tune my beef jerky making( having trouble transferring my venison skills). Once a good recipe or two or three have been hit, freeze a few pounds, pack it in a...
  19. tomolu5

    Anyone tried refridgerating their smoker?

    I agree that it would not be a great long term solution, but rather a quick hook up with flexible duct to cool off the smoker. Maybe for doing like a two hour cheese smoke or something. I would guess that it should keep up. May be more difficult to get the smoker below 40 for doing cold smokes...
  20. tomolu5

    HELP! Smoking Meat and Ran out of propane!

    What they said.^^^ Sent from my XT907 using Tapatalk 2
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