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  1. susieqz

    Wet Cure/Brine

    dave, i haven't seen that  thread where you explained it. you told me in a PM. i'll go look for the thread. if i find it, i'll post it here.
  2. susieqz

    Finally getting the AMNPS working in my MES 30!

    steve, how long did you nuke the pellets? i've been using the oven. that's fine for winter but i don't like using the oven in summer.
  3. susieqz

    Wet Cure/Brine

    the brine i use for ham is not much different from pop's. check his, but forget 30 days. 10 is fine. mine comes from dave omak. i use only 1/4 cup of salt n i add 3 extra cups brown sugar n omit white. i have 2 tips. remove the skin. it will interfere with cure absorption. second,  inject the...
  4. susieqz

    More brown sugar more bark?

    i use raw sugar just because it tastes better than brown. it's brown enow for me.
  5. susieqz

    Mavericks

    i wonder if that temp spread is consistant? i can already tell you that people don't sweat a 10 degree difference in smoker temps. if you are always within 10 degrees of your target, you're doing great. i'm getting worse than that, on the same shelf at different temps. tomorrow, i'm testing...
  6. susieqz

    Ribs The Way I Like Them

    went to 165, came out tough n dry. not my best effort. guess i gotta learn dry cure. maybe my friend disco will give me a recipe to make back bacon that tastes like ontario,
  7. susieqz

    Super Bowl Pork Butt NOT LOOKING SO GOOD HVING PROBLEMS ......HELP!!!!!

    i see there is some confusion here. are you talking about the temp of the smoker or the IT [internal temp] of the meat?
  8. susieqz

    Super Bowl Pork Butt NOT LOOKING SO GOOD HVING PROBLEMS ......HELP!!!!!

    hi, larry. someone else will be able to help better on getting the temp up, but i can tell you that butts cooked to a finish using low temps can be great. i've done it. unfortunately, there are safety issues if you have pierced the meat with probes or by injecting. the bad news is that when i...
  9. susieqz

    Mavericks

    if there's a definitive answer, i'd like to hear it. mostly, i do just one big hunk of meat so i put the probe next to it. i just did 3 racks of back bacon, so i put it on the middle. i've been told to put the probe next to the built in probe, but that makes no sense to me.
  10. susieqz

    Ribs The Way I Like Them

    oh, i'll keep trying, disco. right now, i'm fighting my mes. got back bacon in it n i'm trying to finish the smoke at 190 but my temp goes all over the place. since you warned me it would be soft because i used a wet cure, i guess i'll over cook it a bit. not sure if 165 will toughen it, but i...
  11. susieqz

    Ribs The Way I Like Them

    thanks for the recipe disco. i don't like to foil, but my try at ribs was less than ideal.
  12. susieqz

    Chicken turned out poorly - But why?

    gotta agree. if i brine i never use store bot rub. the combo is too salty. i just make a quick rub with brown sugar, paprika, garlic powder, n whatever i feel like, but no salt.. this takes 2 minutes. since i often brine, i'm using up my store bot rubs but won't replace them. when you buy...
  13. susieqz

    YOU GUYS ARE SWAMPING ME

    poki looks great. i now realize i'm not in danger of iodine shortage. most everything i eat is trucked in from all around. i hardly eat local produce unless my garden is going.i feel kinda dumb.
  14. susieqz

    YOU GUYS ARE SWAMPING ME

    thank you, guys. advice from such knowledgable people is both awesome n heart warming. cool to know king arthur has iodine. perhaps i can skip iodized salt.
  15. susieqz

    YOU GUYS ARE SWAMPING ME

    shaggy, you gotta have an educated pallet to talk about  pepper. i've bot expensive top of the line peppercorns n couldn't tell the difference between it n the peppercorns i get  at the market. to me, as long as you grind it yourself, it's all good.
  16. susieqz

    YOU GUYS ARE SWAMPING ME

    timber, boring? i think this thread is kinda fun. guess i like boring, or am boring. heck. i've been cooking since i was 5 n never talked about it as much as you guys.
  17. susieqz

    YOU GUYS ARE SWAMPING ME

    ah, you never tried popcorn salt, right, timber? you gotta try it. they tend to add butter flavor but the big deal is how very fine it's ground. you don't need that on everything but popcorn n fries beg for it. that's how movie popcorn is made to taste great. no special salt, just very fine...
  18. susieqz

    YOU GUYS ARE SWAMPING ME

    k, we established that all salt is sea salt. we also established that some differs from others. for myself, i know the coarseness of the grind makes a big difference. i doubt gourmet salt would taste as good on popcorn as plain salt unless finely ground. what we haven't established is how...
  19. susieqz

    YOU GUYS ARE SWAMPING ME

    well, jar, i'm not gonna argue with someone with your knowledge base. tell me what i can get from amazon to show me i'm  wrong. if i can afford it,  i'll try it.
  20. susieqz

    YOU GUYS ARE SWAMPING ME

    thanks, blue. that's always been my understanding.
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