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  1. twisted minds

    When does Bacon go bad?

    BearCarver, #1 I didn't say I would recommend soaking bacon after it was soaked, only was pointing out that you still can remove some salt after smoking if needed as opposed to tossing out. #2 Was trying to clarify that over salting can be dealt with, but over smoking is nearly impossible to...
  2. twisted minds

    When does Bacon go bad?

    If it is still too salty after smoking it is not too late, you can still soak to get some of the salt out, it is the smoke if you over do it that can not be removed. Fry testing can be difficult to decipher what the finished product will taste like. Different cuts and cures will taste...
  3. twisted minds

    Very confused

    Kat, if you are following the recipe from Pop's, it should be clear that after the proper curing time, you can either hot smoke to be table ready, or cold smoke for flavor to have prepared for finish cook on stove top or in oven to temp.
  4. twisted minds

    Just Pulled the Trigger

    If you really want to go "redneck", go ahead and build yourself a true wood burning smokehouse and venture into sausage making and meat curing. Once you do, there is no turning back, no food taste as good as that that you had a hand in from raising or harvesting, butchering, curing, smoking...
  5. twisted minds

    Homemade Grinder motor question

    I run a 1 h.p. motor hook up that my father rigged roughly 45 years ago, and while it does a great job, it does bog down once in a while and does have a tendency to heat up when feeding fatty pieces of pork trim through for sausages when doing large batches. I counter this issue by doing...
  6. twisted minds

    Jerky Marinade Question

    Understandable, follow the directions that come with your cure and you should be fine. Also, be sure to explain to the recipient how you prepared the product and your recommended storage and consuming times.
  7. twisted minds

    Jerky Marinade Question

    The recommended rate is actually 1tsp. per 5 lbs. of meat, so you would use less than a half a tsp. if the original recipe doesn't call for cure, why are you interested in curing. 2 lbs. probably won't last long so it really wouldn't need to be shelf stable. As long as you properly dry the...
  8. twisted minds

    Meat butchering knife

    My favorite is an Old Hickory curved blade handed down from my grandfather. Probably over fifty years old, but still sharp and solid. Made to last, not like some of today's thin steel throwaway knives.
  9. twisted minds

    New smoker, the nerd way

    Welcome and have fun with your new endeavor. There are plenty of like minded individuals here to help you with your style of "smoking". I mean no offense to you or others, but may I offer the " old style" opinion that the only true smoking is done with wood and a true smokehouse. Again, just...
  10. twisted minds

    What Do I Do With These Prime Rib Roasts? HELP

    Take them to the temp you would like to serve at, wrap in foil and put in transport cooler or other carrying case. The temp. they are put in at will hold at or near for a good couple of hours. You are not putting in an oven at a higher temp., but rather keeping at the finishing temp. The meat...
  11. twisted minds

    buttermilk for game meat

    Best way to prevent "gamey" taste in wild game is proper field dressing and butchering. Keep the meat as clean as possible, no fat or hair, and vacuum seal or freezer wrap properly and you will have great tasting game. The gaminess most people attribute to wild game is due to not following...
  12. twisted minds

    Anyone cook squirrel?

    Don't try and make it taste like chicken. Appreciate it for the flavor that it has. Properly cleaned and cooked, most wild game has unique flavors that should be enjoyed as they are.
  13. twisted minds

    My little smoker that could!

    Edit
  14. twisted minds

    My first picnics

    I would personally finish them in the smoker as long as you have it going. Only reasons to finish in oven is if you run short of time or can't get smoker temps high enough to finish. I did a bone in picnic last Easter and double smoked it similar to what you are doing and it turned out...
  15. twisted minds

    My first bacon

    Ok, I see now where you state the recipes are per pound of meat. I must have overlooked that and wanted to make sure you were using enough cure. Seems like you have it figured out. You will never buy bacon again once you taste your own homemade, so much better.
  16. twisted minds

    NC Cold smoking

    Bookhead, in the video it shows that he is using Morton's sugar cure which contains the cure. The combination of cure and smoke preserves the meat which is why meat was originally smoked in times before indoor refrigeration existed. The long smoke acts a preservation, now most people do it for...
  17. twisted minds

    My first bacon

    Did you only make 3 lbs.? Your calculations of 15 grams of Morton tender quick would do slightly over a pound of meat. As per Morton's tender quick curing instruction 1 tablespoon (half an ounce) per pound of meat. Half an ounce is 14 grams. To do a thirteen pound belly would require 192...
  18. twisted minds

    buildung a brick smoker

    Building a quality smoker when you know what you're doing will cost more than a quality smoker. Doing it without being handy and a novice as to sizing, dampers, smoke chambers, insulation, doors etc. etc. will be an almost certain failure. Start out with a entry level smoker to get your feet...
  19. twisted minds

    Sending out an SOS ...........................Sista Josie needs some help!

    Tree pruning shears (small handheld ones would be easiest). Cost about $10 new, steam clean or wash in dishwasher and you should be golden. Much stronger than kitchen boning shears, should make a good clean cut on the drumsticks.
  20. twisted minds

    Boning out a pork shoulder arm picnic

    I also smoke the bone along with the meat, makes a great dog treat.
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