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  1. magnum3672

    Mini-Pork Batches

    So, I'm looking into developing and modifying myself a pulled pork recipe and was wondering if anyone had ideas on expediting the process any.  I was thinking quartering my boneless shoulders (boneless is the cheapest way for me to get pork around here) and tying them then following the standard...
  2. magnum3672

    Master Forge Electric

    I didn't go through and do all that.  But it is a good learning tool because it is cheap (relatively) easy to keep temps in a 25 degree window and because its easier to use for a beginner you can be more creative with your meat (if thats what you're in to).  For me the hobby became my creations...
  3. magnum3672

    Master Forge Electric

    It's okay, but figure out some other way to generate smoke other than foiling up wood chips and putting it on the element.  Mines about to crap out on me because of it.  You might almost do well putting a couple bricks on the bottom and putting a woodchip box for a grill in there with 1 piece of...
  4. magnum3672

    Hi Mtn Wet cure?

    Yeah I'm using whole muscle and had heard everyone talking about Hi Mtn so I figured why not.  Eventually I'll pry just come up with my own but for now I'm still noobish
  5. magnum3672

    Hi Mtn Wet cure?

    Sweet! Thanks a lot! I have a large amount of jerky to make (people made orders!) and this would make it a LOT easier for me.
  6. magnum3672

    Hi Mtn Wet cure?

    I have the Hi Mtn variety pack for jerky cures and was wondering if it's reasonable/safe to turn them into a wet cure? I have a problem (mentally) with just dry curing for a day or so (its what the product says to do) so I'm thinkin this might be okay. Thanks for the help guys, i'll post pics...
  7. magnum3672

    BBB Newb

    well, it got rinsed and partially smoked already so.  Maybe i'll hot smoke it tomorrow then freeze it. Just for safeties sake
  8. magnum3672

    BBB Newb

    Yeah, I only hot smoked one of my 2 BBB's so when I get around to doing the other one I'll try that method. Just for curiosities sake, about how long should my BBB stay in a ziplock bag in the fridge?  By that I mean how long will it stay good.  Indefinitely?
  9. magnum3672

    BBB Newb

    Once my smoker got above 250 its started smoldering a bit. Kinda frustrating, I'm having smoker troubles on top of the AMNPS troubles as well.  Guess its time to upgrade Thanks for all the help, sorry if I'm being a pain
  10. magnum3672

    BBB Newb

    Okay I tried the brick method in a hot smoke.  Nothin, I don't understand why it's not working or its working intermittently. Help me please?
  11. magnum3672

    BBB Newb

    Yeah it looks like that.  I don't think the water pan was the issue because of all the different places I tried putting the AMNPS.  Actually it went the longest inside the water pan.  I think its just hard to get it to ventilate.  The only solution that comes to mind would be to remove the water...
  12. magnum3672

    BBB Newb

    It's one chamber with a water pan about 1/3 of the way up that cuts off a fair amount of airflow up (leaves about an inch wide gap on every side for air). I had tried the AMNPS on the bottom above the heating element, in the water pan (where I put it for hot smoke) and then on the bottom rack...
  13. magnum3672

    BBB Newb

    I have a Masterforge Electric model.  It has 1 door on the side near where I ended up putting the AMNPS but even with it open and the lid cracked it went out after about an hour and a half.  I tried setting the top half (the part without the heating element) up on some 2x4's to try and create an...
  14. magnum3672

    BBB Newb

    Ahhhh, I'm using a Masterforge Electric model and am cold smoking. I definitely started it well enough, I let it burn for 15 minutes The air issue sorta makes sense, I tried making a draft inside my smoker to no avail, maybe next time I try to cold smoke with it I'll use the cardboard box...
  15. magnum3672

    BBB Newb

    I just can't figure out why my AMNPS isn't staying lit.  I smoked hot once and put the smoker in the same spot with no venting and it worked fine but now with vents or without em its a bust.  Maybe its too humid?
  16. magnum3672

    BBB Newb

    I did a fry test and it was delicious, very very mildly smokey and I'm still alive 5 minutes later so I'm probably thinking its okay?  This really concerns me though to have hams (basically) sitting in warm air, now no flies could get to it but still.
  17. magnum3672

    BBB Newb

    Yes yes I do! So, apparently my AMNPS went out last night (it kept doing it which I don't understand since I just did a Hot smoke and it was fine.  So my BBB sat for like 4 or so hours with no smoke in an 80ish degree garage.  Think its safe to hot smoke?  I figured that'd protect me from any...
  18. magnum3672

    Soaking?

    I was gonna say.  I thought that was what it was
  19. magnum3672

    Soaking?

    I've read a lot of instructions on the curing process and pretty much all of em say to soak your bacon after curing for a couple hours. Why? Is it to reduce saltiness?
  20. magnum3672

    BBB Newb

    Yeah, I'm always gonna be frying it so no worries on cold smoking. SWEET thanks for the help
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