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  1. smokingd

    Smoked Boneless Skinless Breasts

    I find that my chicken breast come out moist if you inject them with some butter mixed with you spice
  2. smokingd

    Tips for cutting hardwood?

    You have experienced how dangerous your mitre saw was DON"T RISK it with a table saw if it binds that piece is coming back at you. It can cause major injury or even death. Just my 2 cents.
  3. smokingd

    It had to be done CHICKEN BACON

    I took it to an internal temp off 170 It came out with a great taste and a wonderful smokey flavour (used maple) here is the product just before i sliced it up Still had a bit to much salt but hey it was my first time. The white meat came out a little dry and flaked apart alot like fish. I am...
  4. smokingd

    It had to be done CHICKEN BACON

    I cured for 3 days using 1/4 cup cure (my cure is similar to tenderquick) 2 tbs fresh ground black pepper 1/4 cup dark brown sugar
  5. smokingd

    It had to be done CHICKEN BACON

    I had an extra Leg-thigh quater and a breast. So it was only natural that I would think to make bacon. It is now beyond an addiction LMAO. Here is the leg boned and cured And the breast soaked and ready (soaked for 30mins) Just to give you an idea how much moisture the cure pulled out And...
  6. smokingd

    Got bored, had paint

    Wow love the set up think i will try mine that way for my next build thanks for the idea
  7. smokingd

    Turkey bacon

    Have been wanting to try some turkey bacon. Does anyone have a recipe is it the same as pork? Or is the meat to soft to take the cure? thanks for any help
  8. smokingd

    Test for Dementia

    Time For Your Annual Test for Dementia... Below are four (4) questions and a bonus question. You have to answer them instantly. You can't take your time, answer all of them immediately. OK? Let's find out just how clever you really are....Ready? GO!!!=========== First Question: You are...
  9. smokingd

    Smoked Dried Beef with lots of Qview

    Is that all you use is tq? No other spices? And as with everything else you do BC looks great !!!!!
  10. smokingd

    just looking not for eating

    MMMMMMMMMMMMMMMMM pig nugget's is that why you got a small one LMAO very nice. I just love them little things they taste.. I mean are so nice
  11. smokingd

    Newbie question..MES not smokey enough?

    When smoking you want your vents open to allow the smoke to kiss the meat and carry on out the vent providing a continous supply of fresh smoke. I don't have a unit like that but someone will be along to give some suggestions
  12. smokingd

    Stuffed burgers (aka Juicy Lucy) & Chicken wings w/Qview

    Thanks for the pics of that burger going to go get the makin's right now
  13. smokingd

    :) My First Bacon Part II/Q-View

    Alright ya'll. Here Is the final pic's. Sliced and ready . As you can see little to big for my slicer so I cut the end off. I sliced and put into piles of 12 which is great for me and my 2 girls. I got 5 piles of 12 of the longer pieces roughly 10". And a smaller pile of pieces that are...
  14. smokingd

    Jeff's rub

    You have to buy the recipes from Jeff for both the rub and the Q sauce but believe me it is worth every penny I use his all the time on just about everything
  15. smokingd

    Jeff's rub

    Here is a link where you can order http://www.smoking-meat.com/jeffs-na...ub-recipe.html
  16. smokingd

    Smoker repair question?

    JB Weld does make a high heat epoxy you can find in almost any auto department. I found it around the gasket making kits.
  17. smokingd

    :) My First Bacon Part II/Q-View

    Yeah into the fridge it goes. Here it is out of the smoker. The top side And the the bottom side I am very pleased with the color and smell of these. Waiting till morning is going to suck. MMMMMMMMMMMMMMMMMMMM smells so good in here. One final pic wrapped and ready for a rest overnight in...
  18. smokingd

    Got some pig belly. Need a little help with the curing step.

    I had the same problem. Ignore the name and go by the %of sodioum nitrate. Your's is 6.25% so is like instacure. http://www.smokingmeatforums.com/for...ad.php?t=92984. Tenderquick is under 1% the rest is salt.
  19. smokingd

    :) My First Bacon Part II/Q-View

    ? For you baconeer's do I rest my bacon before slicing???
  20. smokingd

    :) My First Bacon Part II/Q-View

    5 hrs time to reloaded the chips. Looking good so far smells great . BBBBBAAAAAACCCCOOOOONNNNNNNN!!!!!! 3 more hours
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