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  1. illini40

    Smoked Coffee

    Please keep me posted on how the smoke experiment turns out. Am I also following that after 3 weeks or so, you can tell no difference or advantage of your own roasted beans versus store bought?
  2. illini40

    Smoked Coffee

    @noboundaries - I just came across this thread, after corresponding with you on the other coffee roasting thread. Did you ever try smoking any beans? I’m assuming cold smoking beans that are already roasted? Thanks again!
  3. illini40

    Who roasts their own coffee on their BBQ or Grill?

    Thank you very much for the quick reply. I ordered these from Amazon last night just to get some to start playing with. Do you think these may be OK? Unfortunately, my Weber does not have a side burner. It is a two burner, and I’ll just have to try the skillet or DO on a grate, between the...
  4. illini40

    Roasting Coffee Beans

    Thank you for linking that thread. I read through everything, and posted a couple of questions to it.
  5. illini40

    Who roasts their own coffee on their BBQ or Grill?

    Good evening I was directed to this thread, and I’ve read through all of the great info. Thank you! I am really intrigued to try roasting some coffee. A few questions I am hoping someone may be able to help me with: 1) I only have a Weber gas grill and a Traeger. Would I be able to use an 8”...
  6. illini40

    Roasting Coffee Beans

    Good morning Who has roasted their own coffee beans? What guidance can you give me? Ive seen a couple of YouTube videos on roasting coffee beans on a smoker, and I’m intrigued.
  7. illini40

    Flavoring Pops Brine?

    Have you had a chance fo try this? How did it turn out? What are some good flavor profiles to try on bacon?
  8. illini40

    Pops Brined Belly and Buckboard Bacon

    Looks great! I’m hoping to try out Pops brine soon. For that much belly, how much brine did you have to use?
  9. illini40

    Cold Smoked Salt & Spices - First time questions

    Thank you. So if you use coarse sea salt, I assume you then put that in a grinder and grind when you use it?
  10. illini40

    Cold Smoked Salt & Spices - First time questions

    Hello I would like to try cold smoking salt and some other spices, and I have some questions. I use an AMNPS for cold smoking. 1) Salt - is sea salt or kosher salt best to cold smoke? If sea salt, I assume leave whole and then you would grind it when ready to use (if finer grind is needed)...
  11. illini40

    Pork Belly - OK to Cut Up?

    Thanks again for the replies. I’ve been reading a lot about Pop’s brine. Just to triple check, the brine recipe/ratios is not dependent on specific meat weight, correct? As long as the brine covers the meat fully, doesn’t matter if you are brining 1lb or 100lbs? I previously used a dry cure on...
  12. illini40

    Pork Belly - OK to Cut Up?

    Thank you! I’m searching but cannot find your brine recipe. Can you please share? Does the amount/weight of the meat impact your recipe?
  13. illini40

    Bacon, Step by Step Video

    @disco - first off, thanks for sharing the great info. I am curious - what would be different by adding the pepper after the cure versus adding it to the dry cure? Would adding pepper to the cure adjust the ratios of the salt, sugar and/or cure #1? Lastly - besides black pepper, what other...
  14. illini40

    Pork Belly - OK to Cut Up?

    Good evening Are there any concerns with cutting a pork belly into a couple of smaller chunks to brine/cure, instead of leaving as a whole belly? For example - purchase a 10lb belly and cut up into three smaller chunks that are all brined/cured together. The brine/cure would all be based on...
  15. illini40

    Meat / Sausage Party - Advice?

    Thank you very much for all of the advice and input. I’ll be reading through this and I’m sure circling back with more questions. To clarify - I am intending to only doing fresh sausage. Not yet decided on brats, breakfast, etc. However, it would be fresh - we grind, season, stuff/pack, and...
  16. illini40

    Walton’s 7lb Stuffer - Feedback

    Thanks for all of the input everyone. Is there anything significant that would make the LEM 5lb better than this Waltons 7lb?
  17. illini40

    Walton’s 7lb Stuffer - Feedback

    Good morning Waltons has their 7 pound stuffer on sale. Two speed. This looks like a good deal. Any feedback or experience? I was leaning towards a LEM 5lb but think this may be a better deal. Also, in the description on the Waltons site, it references only using Waltons brand casings and...
  18. illini40

    Meat / Sausage Party - Advice?

    Good evening I would like to coordinate a meat / sausage making gathering. For those of you with experience hosting or attending a gathering like this, what advice do you have? I would like to coordinate a gathering with friends to not just eat, but also make sausage or cure bacon or jerky or...
  19. illini40

    Black Friday Deals?

    Happy Thanksgiving to all! Are there any Black Friday deals out there that you have seen? Apologize if I have missed another thread on this already.
  20. illini40

    Seasoning / Cure Ratio question for smaller batch

    Update - I realized that I do actually have a digital scale. Measured it all out and good to go. I’ll be trying maple jalapeño, prime rib, and cracker pepper and garlic. 5lbs of ground beef snack sticks
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