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  1. downstatesmoker

    Meat cuts for jerky

    I used a top round (http://www.smokingmeatforums.com/forum/thread/82388/top-round-jerky-w-qview) and also just did venison (which was labeled venison steaks by whoever butchered the deer my friend caught). Not sure what cut it was. can tell you it was not the loin but beyond that not sure where...
  2. downstatesmoker

    Holy Smokes

    OK, so I couldn't resist using that title. It's been a while since I've been on here. I really haven't had much to contribute and haven't been smoking as much as I would like (money and time issues). I come back and this place looks completely different! If it weren't for the logo I might not...
  3. downstatesmoker

    Do You Keep Records of your smokes ?

    Thank you guys, very helpful tips
  4. downstatesmoker

    What is your favorite thing to smoke?

    Hey Pops, Have a recipe for the brine? How about Method?
  5. downstatesmoker

    Newbie from Jersey

    Welcome and enjoy the smoke tonight. I'm on Long Island so we know how cold it is. I always just use wood the whole time but I've got an SnP which is a stick burner. Just keep the smoke thin (not too much wood, no billowy white clouds of smoke) and you should be fine.
  6. downstatesmoker

    eggs?

    wasn't overly impressed with smoked eggs. I tossed them from the fridge right onto the grill. Cooked like a hard boiled egg but didn't taste much like smoke.
  7. downstatesmoker

    This Sucks - Carol Left Me - I Quit Smoking

    Best of luck with it. My wife has been out of work for over a year and while I'm not sure we would really consider moving (I am working) it certainly would be enticing if both of us were out of work. No reason to stop smoking, just stretch what you eat out over time :) Best wishes!
  8. downstatesmoker

    Another set of Bacon - I'm Hooked (with QView)

    No cash to buy a meat slicer
  9. downstatesmoker

    Help! What to do with Belly Skin

    Thanx for the idea!
  10. downstatesmoker

    Smoked Salmon with Qview

    Nice post Bally
  11. downstatesmoker

    Smoked Salmon with Qview

    She loves salmon or she loves lox? Two different methods of curing/smoking. Lox you actually cure with salt then smoke on a cold smoker (should be between 65-80 degrees). Much different then the smoked salmon. If she's a true New Yorker (I am) I have a feeling the thing she might like is...
  12. downstatesmoker

    This is a beautiful piece of meat - with qview

    Thanx. Worked for me but I will be dmnd as to why the temp never got above 185-190. Pulled beautifully and tasted oh so spicy sweet.
  13. downstatesmoker

    When to inject your butt

    Looks great so far!
  14. downstatesmoker

    When to inject your butt

    There is MSG in this but it really does work. Don't mind MSG. I think it got a bad rap in the 80's but it really is just a seasoning. An asian guy I used to work with was telling me his family (who owned a restaurant) basically used it like salt. FabP contains: Hydrolyzed soy protein...
  15. downstatesmoker

    Quick Little Brisket(flat) Smoke

    sweet little brisket. Looks like 1 tasty meal.
  16. downstatesmoker

    Smoked Salmon with Qview

    Those look great! I'm thinking of curing lox. If I do I will post on here, with Qview as always :)
  17. downstatesmoker

    When to inject your butt

    I always inject the night before. Just finished a butt last night (around 2:30AM) and injected with Pineapple and apple juice mixed with a product called Fab-P which is like Pork Bouillon. I find it sweetens up the meat. You can really taste a difference, IMHO.
  18. downstatesmoker

    This is a beautiful piece of meat - with qview

    So the meat went on around 10:30AM. I pulled it off the smoker around 12:45 AM, about 10 hours or so. Really should not have taken that long. The probes were reading in the 185-195 range depending on where in the meat they were placed. The meat rested for over an hour in a preheated (then...
  19. downstatesmoker

    This is a beautiful piece of meat - with qview

    Pulled it earlier then usual to wrap (was only about 130) but the bark was so pretty I didn't want it to get too much darker.
  20. downstatesmoker

    Help! What to do with Belly Skin

    I've got the skin off my last belly frozen. Does anyone have any good recipes for what to do with this? Pork rinds is what I am thinking but wondering if anyone out there has cooked with these before.
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