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  1. mdgirlinfl

    New member in PA

    Those look delicious! Sent from my iPad using Tapatalk
  2. mdgirlinfl

    Breaking in the new smoker!

    ps in your photo it looks like you are soaking your wood chips. I have not found that necessary. I use the chips dry. Sent from my iPad using Tapatalk
  3. mdgirlinfl

    Breaking in the new smoker!

    Congrats on the smoker. I have a MES30 now for about 9 months. I am loving it. Hubs is planning to build me a little roof and 3 sides to protect it from unexpected showers in the middle of a smoke. Until then I have been doing short smokes. But dry season is almost here in SWFL and I hope to...
  4. mdgirlinfl

    How long to cure?

    Cure calculator found on this forum and elsewhere. I subbed maple sugar for regular sugar by weight for two pounds and added black pepper to one pound. Sent from my iPad using Tapatalk
  5. mdgirlinfl

    How long to cure?

    Hi. I'm feeling unsure on these first cures. How long should I leave my 1# pieces of pork belly in the dry cure? Saturday was a week. Sent from my iPhone using Tapatalk
  6. mdgirlinfl

    Chicken breast

    Thanks everyone! Sent from my iPad using Tapatalk
  7. mdgirlinfl

    Chicken breast

    I can't say. I never eat the skin 128563. I'm about to throw some wing sections in with a couple breasts for dinner. Our local joint finishes their smoked wings in the fryer for just a few moments, just to crisp the skin. I think we will try this. Sent from my iPad using Tapatalk
  8. mdgirlinfl

    Chicken breast

    Finally got my chicken breasts to have the taste and texture I want. Early I had been having issues especially with texture. They kept come out chewy. They were moist and IT was between 165-170. But the texture was really off. I stopped putting any water in the pan of my MES, upped the temp...
  9. mdgirlinfl

    Belly bacon, skin on or skin off?

    ps. I have only found skin on around here. Although the butcher offers to take it off. But I figure I need to brush up on my knife skills, so I'll do it. It has been twenty years since I had pork with skin on. And that was half of an entire pig in culinary school. Sent from my iPad using...
  10. mdgirlinfl

    Belly bacon, skin on or skin off?

    It is too late for the first go. I took a 5# belly skinned and cut up into 4 pieces to experiment with. Those are still curing. I just picked up a fresh belly (approx 10#) for my second go. I'll probably cut that in thirds and skin it. Not sure if my neighbor would like any of the skin for...
  11. mdgirlinfl

    Meet deadline or dead meat

    Wow! Impressive build! Sent from my iPad using Tapatalk
  12. mdgirlinfl

    MES 40 BT & Mcold smoker att

    I can use pellets in the Masterbuilt cold smoke attachment? I thought it was only for chips. What about the chip tray in the MES? Sent from my iPad using Tapatalk
  13. mdgirlinfl

    Is cherry wood safe

    I have a cousin that is from Maryland and is a long haul trucker. If you need a reliable transport to move that cherry wood to a safe distance, I can have him pick it up next time he comes through on his way back down to Florida. We have a proper disposal site very nearby. 128526 Sent from...
  14. mdgirlinfl

    Pimento wood

    I understand that pimento wood (and leaves) are traditional in jerk. I have only ever seen it on the web (and on vacation nearly twenty years ago in Jamaica) and it is darn pricey. Does anyone have experience with this tropical wood? I'm considering for some smoked and jerked chicken and...
  15. mdgirlinfl

    Is cherry wood safe

    I just saw bagged cherry chips at the local publix. I guess I should have grabbed a bag to test. Sent from my iPad using Tapatalk
  16. mdgirlinfl

    Everglades Bacon Medallions

    What is the difference between tender quick and cure#1? Sent from my iPad using Tapatalk
  17. mdgirlinfl

    Everglades Bacon Medallions

    Ok. Thanks. I would have gotten TQ. But TC stumped me Sent from my iPad using Tapatalk
  18. mdgirlinfl

    Points?

    Sent from my iPad using Tapatalk
  19. mdgirlinfl

    Question About Curing Bacon - how long is too long?

    Did you smoke it and taste it or did you toss it. I'm curious how it turned out. Sent from my iPad using Tapatalk
  20. mdgirlinfl

    Belly bacon, skin on or skin off?

    Thanks for the input folks. I removed the skin for my first go (curing now) but then I started second guessing myself after seeing many pics of skin on processing. I figured I'd ask before I started on the next go.
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