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  1. downstatesmoker

    Smoked NY Salmon (lots of Qview)

    well it certainly looks wonderful.
  2. downstatesmoker

    Pulled Pork Rillettes

    That looks amazing. Wonderful job!
  3. downstatesmoker

    First attempt

    According to all the reading I have been doing you can salt cure bacon safely: http://www.imafoodblog.com/index.php...nd-smoke-bacon http://www.foodnetwork.com/recipes/a...ipe/index.html I understand that you will not really get a huge "bacon" flavor it will taste more like pork then bacon...
  4. downstatesmoker

    Bacon Bacon Bacon - Opinions on skin

    Hi Guys, I just picked up a 10 lb pork belly (without the bones). I've got a plan to cure for approx 10 days with a dry cure then do a lower temp smoke to ease it up to about 140 degrees. My questions is this do you remove the skin after smoking or do you leave it on and just slice it into...
  5. downstatesmoker

    Brisket Reheat question

    I was planning on having some people over on the 26th. As I am not going to have time to cook the brisket the day of or the day before I was thinking about smoking it this weekend, freezing it, and reheating next weekend. The plan is to take a packer brisket (coming into the butcher tomorrow...
  6. downstatesmoker

    Propane powered Plywood Smoker Build (Pics)

    Nice job! Was thinking about building one, but I don't like using gas, got my stick burner so still working out best way to do it (and get away with it without my wife killing me).
  7. downstatesmoker

    Smoked NY Salmon (lots of Qview)

    beautiful color on those. What did you brine them in? For how long? What temp did you smoke at? Wood?
  8. downstatesmoker

    1st brisket with Qview

    Looks wonderful. I like the long smokes. Gives me time to have a few adult beverages and contemplate my navel. Did Adam and Eve have navels?
  9. downstatesmoker

    Burnt Ends & Pastrami Bites in a race against the weather

    That looks really wonderful!
  10. downstatesmoker

    Burnt Ends & Pastrami Bites in a race against the weather

    they look wonderful
  11. downstatesmoker

    Burnt Ends & Pastrami Bites in a race against the weather

    Looks great. I've got a couple of cousins who grew up in Laurel Springs, now one owns a house there another owns a place in Pine Hill.
  12. downstatesmoker

    Jerkey Test Batch #1

    I haven't tried to make venison jerky before but it has been my experience that 1/8" slices work better then 1/4" slices. I would imagine you would get a better texture out of them. Just my $.02 Great looking slicer!
  13. downstatesmoker

    Some of us will die.

    Good God. Gave up drinking.... My liver is buff, never give up drinking!
  14. downstatesmoker

    Homebrew

    welcome aboard. You hit my two favorite things in one shot, beer and que. I think you are going to be a great addition to this board!
  15. downstatesmoker

    Grilled Orange Marmalade Sriracha Wings w/Qview

    Looks great. I tried this before and it came out amazing. A bit on the hot side so I had to tone it down for my friends, but still wonderful.
  16. downstatesmoker

    elk bacon lownslow style (pic. heavy)

    wow. Pretty cool.
  17. downstatesmoker

    Burnt Ends & Pastrami Bites in a race against the weather

    Where is S Jersey are you?
  18. downstatesmoker

    Test Your BBQ Knowledge

    Quiz:Test Your Knowledge: Barbecue TermsCorrect Answers:9 out of 10Wrong Answers:1 out of 10Your Average Correct:90% Stupid white bbq sauce :)
  19. downstatesmoker

    Top Round Jerky w/ Qview

    natives used to just throw the meat on racks in the sun. I've seen Alton Brown just pack meat between air filters and attach to a fan without any heat at all. With that said, many people here use tender quick or some other cure in their marinade/rub for jerky. I don't like the idea of putting...
  20. downstatesmoker

    sausage making tricks ...

    Looks wonderful. If only the wife ate more sausage I could justify making some..
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