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  1. IMG_0013.JPG

    IMG_0013.JPG

    • scubohuntr
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    • Album: Pork Shoulder Ham?
  2. IMG_0011.JPG

    IMG_0011.JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Pork Shoulder Ham?
  3. scubohuntr

    Pork Shoulder Ham?

    So I bought three bone-in pork shoulders a while back on a pretty good sale. Smoked one a couple of months ago for pulled pork, came out pretty good. I was going to try one as a ham, so I put it in Pop's brine (and injected it) the weekend before last. Of course, the day after I put it in the...
  4. scubohuntr

    NITRITE free bacon... interesting read...

    Ooooh, pick me! Pick me!
  5. scubohuntr

    Hedge, Osage Orange for fuel?

    Hence the "Straight(ish)" modifier.
  6. scubohuntr

    Hedge, Osage Orange for fuel?

    If you have any logs that are anything like straight, it's worth a lot more to bowyers. I'd love to have some straightish Osage to work with, but can't find any without taking out a second mortgage. There's a guy in town selling 6" logs, 4 feet long for $40 each. Too skinny and too short. It...
  7. scubohuntr

    NITRITE free bacon... interesting read...

    Collard greens are fine, as long as there's plenty of bacon in 'em,
  8. scubohuntr

    Looking at a new smoker masterbuilt analog 30

    I've got one. It's well built, but the heat control is pretty much nonexistent. My brother has the digital 30 and it is much better at heat control. It also has an exit flue with a damper, which mine does not. On the downside, his is lacking legs and carry handles. I figure when I get some holes...
  9. Getting discouraged. Salmon fiasco and Canadian bacon maybe.

    Getting discouraged. Salmon fiasco and Canadian bacon maybe.

  10. scubohuntr

    Getting discouraged. Salmon fiasco and Canadian bacon maybe.

    I have a MES 30. I can't seem to control the temperature on it at all. Maybe it's the AMNPS that's boosting the temperature, I dunno. I had a 3-pound piece of pork loin brining for the last ten days or so. I used a fairly conservative brine- 1/2 gallon water, 1/2 cup brown sugar, 1/2 cup...
  11. IMG_0128[1].JPG

    IMG_0128[1].JPG

    • scubohuntr
    • Media item
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    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  12. IMG_0127[1].JPG

    IMG_0127[1].JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  13. IMG_0126.jpg

    IMG_0126.jpg

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  14. IMG_0125[1].JPG

    IMG_0125[1].JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  15. IMG_0124[1].JPG

    IMG_0124[1].JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  16. IMG_0122[1].JPG

    IMG_0122[1].JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  17. IMG_0121[2].JPG

    IMG_0121[2].JPG

    • scubohuntr
    • Media item
    • Comments: 0
    • Album: Getting discouraged. Salmon fiasco and Canadian bacon maybe.
  18. scubohuntr

    Thermopro to 07 on Amazon for $35. Thoughts?

    But does it have a "shut the @#%$#@!@ alarm off" setting? With the cheap POS Webber I'm using now I have to set the alarm up to 500 so it won't always be going off.
  19. scubohuntr

    Freeze/Thaw/Process/Freeze Pork Debate

    I certainly hope it's okay. I just scored three butts on a 12 hour sale for $1.48 a pound. I can't start anything curing at the moment, as I have a road trip coming up in a week or so. The eventual intent is a picnic ham and maybe sausage, but they're all in the freezer for now.
  20. scubohuntr

    Why wrap in Saran?

    Some herbs and spices are oil soluble, some are water soluble, some are alcohol soluble. The reddish proteins (it's not blood, unless you are cooking within minutes of slaughter) that leak out of the meat are mostly in a water solution, but there is some fat in there too. Add a splash of red...
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